Want the secret to Moist Carrot Cake? Pineapple!
Cake
4 eggs
2 cups Chelsea White Sugar
1¼ cups vegetable oil
2 cups plain white flour
1½ teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon mixed spice
2½ cups grated carrot
500g (17.6oz) can crushed pineapple (drained)
Icing
250g (8.8oz) cream cheese, room temperature
75g (2.6) butter, softened but not melted
1 1/2 cups Icing Sugar
Bake at 180°C (356F) for an hour.
Enjoy! :)
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Carrot Cake with Pineapple and Coconut|Super Moist Carrot Cake Recipe
A recipe video on how to make Super Moist Carrot Cake. Loaded with coconut and pineapple this gorgeous cake is delicious slathered with cream cheese frosting. #foodvideo #baking #cakes #carrotcake #carrotrecipes #fallbaking #creamcheesefrosting #falldesserts #autumnrecipes #inmykitchen #howtomakecarrotcake #eatinggood #cookingchannel #homemadefood #dessertrecipe
Cake:
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
generous pinch nutmeg
1/2 cup canola or vegetable oil
1 1/2 cups granulated sugar
3 large eggs
2 tbsp orange juice
1 tsp vanilla extract
3/4 cup 2% milk
2 cups grated carrots, lightly packed
1 cup crushed pineapple, drained
1 cup unsweetened shredded coconut
Cream Cheese Icing:
8 ounces full-fat cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
Cake:
- Preheat oven to 350°F and spray a 9x13 pan with non-stick spray.
- In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
-Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
-Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
Cream Cheese Icing:
-Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
Recipe Notes:
-Cake freezes well without icing for up to a month if well wrapped.
-Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.
The recipe makes for a thick layer of icing. Icing freezes well on its own in an airtight container for up to a month.
Carrot Pineapple Cake
RECIPE: How to Make an Extremely Moist and easy Carrot Cake with Pineapple. I’ve made another cake without pineapple which is also really moist and here's the link to that video: . For this cake, we’ll need large eggs, sugar, vegetable or canola oil, crushed pineapple, you can use fresh pineapple that’s pureed or the canned crushed pineapple. Chopped walnuts, if you don’t like nuts leave the nuts out. Raisins, use black or golden, all purpose flour, baking soda, baking powder and salt, ground cinnamon, ground cloves and nutmeg which I’ll grate in a minute. peeled carrots. Use a box grater or a food processor. To save time, I’m using the food processor today. It’ll be grated in 10 seconds and I just have to rinse off the disc and bowl.
Heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. To the flour, add salt and baking soda, baking powder, cinnamon and cloves, grate the nutmeg right over the flour. Whisk it all up.
To a large bowl, add the eggs, try to leave it out of the fridge for at least 30 minutes so it’s close to room temperature. Beat them up well, you don’t have to use a mixer, just do it by hand. Add the oil, then the sugar, When it’s thoroughly combined add the pineapple, the flour all at once. Once that’s mixed, add the carrots, then walnuts and raisins. And there is our lovely thick batter. Pour into a 9x13 inch pan that’s been oiled. Give it a few taps to get any air bubbles out. Bake in the heated oven for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Cool completely on a rack before frosting. For the frosting, have butter and cream cheese at room temperature. Use a hand mixer or stand mixer to get really fluffy frosting. You can do it by hand, it’ll just take a bit of effort. I’ve added soft butter, then the softened cream cheese. Beat for a minute. I’m using the whisk attachment with this KitchenAid, you can also use the paddle attachment. Add vanilla extract and a pinch of salt, powdered sugar. Mix on low first and then turn to high, otherwise there’ll be powdered sugar all over you. Beat for 2 to 3 minutes until fluffy. With this frosting, you’ll actually taste the cream cheese and butter, not just sugar. It’s not overloaded with powdered sugar. By the way, don’t worry if the cake sinks in the middle, that is how it’s going to look. If you want to make a layer cake, pour the batter evenly into two 8 or 9 inch round pans. Put the frosting on the cooled cake and spread evenly to the edges. Serve this right away or put in the fridge for a bit. You’ll get cleaner looking slices after it’s chilled because the cream cheese will have set up like this and not be soft like it is now. I think this cake tastes best at room temperature and I do like the frosting to be a bit soft. It’s really up to you how you want to serve it.
I hope you try this cake and let me know how you like it. Subscribe and I'll see you next time. Thanks for watching :)
Carrot Cake with Pineapple and Pecans
Come and try this moist and fluffy carrot cake with pineapple and pecans..and cream cheese frosting. This carrot cake is infused with some spices that simply compliment the whole cake. I’m also using less sugar for the cream cheese frosting and more cream cheese so that it’s worthy of its name. Do try.
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Moist Pineapple Carrot Cake
Ingredients
2 cups All purpose flour
1 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 tsp Cinnamon
1/4 tsp Nutmeg (Optional)
1 cup White sugar
1 cup Light brown sugar
1 1/2 cups Canola oil
4 Large eggs
1 tsp Vanilla
2 cups Grated Carrots
1/2 cup Pineapple crushed
1/2 cup Raisins
1/2 cup Walnuts
Bake at 350°F for 30 to 45 minutes.
Cream Cheese Frosting
1 cup Whippit, whipping cream
4 tbsp Cold milk
250 grams Cream cheese
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THE BEST CARROT CAKE RECIPE WITH PINEAPPLE | PINEAPPLE CARROT CAKE | CARROT PINEAPPLE CAKE RECIPE
Pineapple Carrot Cake with Cream Cheese Frosting is a moist, fluffy, and dense cake that is bursting with flavors.
Course: Dessert
Cuisine: American
#carrotcake #pineapplecarrotcake #carrotcakewithpineapple
Prep Time: 10m
Cook Time: 45m
Total Time: 75m
Allow the Cake to Cool down before Frosting: 20m
Servings: 16 servings
Author: Anjali
-INGREDIENTS:
For Carrot Pineapple Cake
- 2½ Cup All-Purpose Flour
- 2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Each Ground Cloves, Ground Ginger, Ground Nutmeg
- 1 Cup Canola Oil
- 1¼ Cup Dark Brown Sugar
- 4 Large Eggs at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 3 Large Carrots grated (about 2 cups)
- 1 Cup Crushed Pineapple (drained)
- 1 Cup Chopped Walnuts
For Cream Cheese Frosting
- 8 ounces full-fat block Cream Cheese softened to room temperature
- ½ Cup Unsalted Butter
- 3 Cups Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
1) Preheat Oven: Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with non-stick cooking spray. Line it with Parchment paper.
Make Carrot Cake
1) Whisk Dry Ingredients: In a large bowl combine Flour, Salt, Baking Soda, Baking Powder, Ground Cinnamon, Ground Cloves, Ground Ginger, and Ground Nutmeg.
2) Whisk wet ingredients: In a separate medium-sized mixing bowl whisk Canola Oil, Dark brown sugar, Eggs, Pure Vanilla Extract, and Pure Vanilla Extract. Whisk with a stand mixer fitted with a paddle attachment or handheld mixture on High Speed for 1-minute.
3) Mix Wet Ingredients & Dry Ingredients: Now Pour the wet ingredient onto your dry ingredients. Stir well with a rubber spatula to combine.
4) Fold Other Ingredients: Now add grated Carrots, Crushed Pineapple, and chopped Walnuts into this. Fold it lightly into the cake batter. Make sure there are no dry flour spots in the batter.
5) Bake Cake: Pour this onto your prepared baking dish and bake in a preheated oven at 350 degrees F for 40-45 minutes or until a toothpick inserted at the center comes out clean.
Make Cream Cheese Frosting
1) Make Cream Cheese Frosting: In a bowl add Cream Cheese and Butter. Beat on high speed using a stand mixer or handheld mixer. Once it becomes smooth add granulated sugar, and Pure Vanilla Extract. Beat on medium speed for 2-minutes. If it looks too liquidy then add ¼ Cup of Granulated Sugar.
2) Spread Frosting on Cake: Once the Cake has cooled, spread the frosting on the carrot cake. Refrigerate the cake for another 20-minutes before serving. This helps the frosting set evenly.
This recipe is adapted from Sally's Baking Addiction.
calories 490KCAL PER SERVING.