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
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.
PINEAPPLE CARROT CAKE
Consider this one of Betty's best-kept secrets. While you can't go wrong with our classic Carrot Cake recipe, this carrot cake with pineapple offers a tangy, tropical twist. This from-scratch version has all the traditional ingredients you'd expect in carrot cake, including warming spices, like cinnamon and nutmeg, and a homemade cream cheese frosting, so you know it'll live up to its name. In addition, it has juicy crushed pineapple stirred right into the batter, so this sensational spiced cake turns out ultra moist and utterly delectable!
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 16
Steps:
- Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
- In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
- Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 49 g, TransFat 0 g
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