CARROT PINEAPPLE CAKE I
The carrots and pineapple work together to keep this cake moist and wholesome.
Provided by Linda
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g
GRANDMA'S FABULOUS CARROT CAKE (NO PINEAPPLE!)
This recipe has been in our family for years and is the most requested. It produces a moist, delicately spiced cake which improves as each day passes! Store in an airtight container and eat within 10 days. There is no pineapple in this recipe (or my other carrot cake recipe). Minus the frosting, this cake also freezes perfectly.
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 175°C.
- Grease and line an 8" square or round tin.
- Beat sugar, oil, treacle, golden syrup and eggs till smooth.
- Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
- Stir in grated carrots, coconut and walnuts and pour into prepared tin.
- Bake for 1 hour or until firm to the touch.
- Leave to cool a little in tin, then turn out onto rack and leave till cold.
- Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
- Decorate with walnut pieces.
Nutrition Facts : Calories 3943.1, Fat 180.8, SaturatedFat 37.4, Cholesterol 327.4, Sodium 1860.4, Carbohydrate 556.4, Fiber 23.4, Sugar 299.8, Protein 47
CARROT AND PINEAPPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
CARROT CAKE NO PINEAPPLE
Memonite Country Cooking 1968
Provided by Noreen Barbe
Categories Cakes
Time 40m
Number Of Ingredients 9
Steps:
- 1. SHRED THE CARROTS AND LET STAND WITH THE BROWN SUGAR FOR 30 MINUTES. PREPARE PANS.... THIS IS A LARGE CAKE OR 2 - 8 INCH LAYER CAKE PANS BAKE 350 FOR 35 - 40 MINUTES.
- 2. MIX THE DRY INGREDIENTS TOGETHER KEEP THE JUICE FROM THE CARROTS,BROWN SUGAR ADDING; OIL, EGGS, AND CARROTS TOGETHER
- 3. BLEND WELL AND FILL PREPARED PANS. BAKE 350 FOR 35= 40 MINUTES OR UNTIL CAKE IS DONE
- 4. ICING: 8 oz cream cheese 1/2 cup BUTTER 1 POUND OR 16 OUNCES ICING SUGAR 1 TEAS VANILLA 1 TEAS ORANGE JUICE 1 CUP FINELY CHOPPED PECANS (OPTIONAL)
- 5. BLEND CHEESE AND BUTTER SLOWLY ADD SUGAR, VANILLA ORANGE JUICE AND NUTS IF USING. I USE MY FOOD PROCESSOR FOR THIS STEP. FROST CAKE WHEN COOLED.
- 6. THIS IS A LARGE CAKE AND CAN BE EASILY HALVED OR FREEZE ONE CAKE AS DESIRED
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