How To make Carrot Cake with Pineapple
Batter
2 c granulated sugar
3 c flour, unbleached
2 tsps baking soda
2 tsps cinnamon
1/4 tsp salt
2 c carrots :
shredded
1 c crushed pineapple drained
2 tsps vanilla
1/4 c vegetable oil
3 egg whites :
whipped
Topping---- 8 ozs fat-free cream cheese -- softened
1/2 c powdered sugar
1 tsp vanilla extract
Preheat oven to 350. Prepare a loaf pan with cooking spray and flour; set aside. To prepare batter, combine granulated sugar, flour, baking soda, cinnamon, salt, and carrots in a mixing bowl. In another mixing bowl, combine crushed pineapple, 2 teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Mixture will be thick. Pour mixture into prepared pan. Bake, for 1 hour. Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and remaining vanilla extract in a small mixing bowl. Blend until smooth. Spread over cooled cake.
BETSY'S NOTE: Bake in a shallow baking pan (11x7" maybe?) rather than a loaf pan.
How To make Carrot Cake with Pineapple's Videos
Carrot Cake with Walnuts, Pineapple, and Raisins! A Perfect Harmony of Flavors and Textures!
Get ready to experience the ultimate carrot cake like never before! We're sharing a recipe that takes carrot cake to new heights with the addition of walnuts, pineapple, and raisins. Join us as we guide you through the process of creating a cake that's bursting with flavors and textures. Watch as we combine freshly grated carrots with the natural sweetness of pineapple and the subtle chewiness of raisins. The addition of crunchy walnuts adds a delightful nutty dimension to every bite. Witness the cake rise to perfection in the oven, filling your kitchen with an irresistible aroma. Once cooled, we'll generously frost it with a creamy cream cheese frosting that brings all the elements together. Whether you're celebrating a special occasion or simply craving a slice of pure indulgence, this carrot cake with walnuts, pineapple, and raisins is a true showstopper. Let's dive into the mouthwatering world of carrot cake perfection!
Ingredients:
Baking pan: 19 cm × 9 cm
- Eggs: 3 pcs
- Brown sugar: 1 cup
- Vegetable oil: 1 cup
- Vanilla extract: 1 tsp
- All purpose flour: 2 cups
- Baking powder: 2 tsp
- Cinnamon: 1 tsp
- Salt: ¼ tsp
- Carrots, shredded: 2 cups
- Walnuts, chopped: ½ cup
- Pineapple, finely sliced: ½ cup
- Raisins: ½ cup
Frosting: (optional)
- Cream cheese: 1 cup
- Butter: ½ cup
- Icing sugar: ½ cup
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#pheatzkitchen #carrotcake #extradeliciouscarrotcake #cooking #cookingvideos #foodtutorial #cake #dessert
Carrot and pineapple mini loafs with Cream cheese frosting /gawa's kitchen/Southafricanyoutuber
Carrot and pineapple Cake
Recipe credit unknown
Tried and Tested by gawa's kitchen
Ingredients
2+1/2 Cups Cake flour
1+1/2 teaspoon bicarbonate soda
1 teaspoon salt
2 teaspoons baking powder
3 teaspoons Cinnamon
1+1/2 Cups Sugar
4 X Large eggs
1+1/2 Cups oil
2 Cups grated Carrots
250g tin Crushed pineapple drained
115g butter
230g cream cheese
2 teaspoons vanilla essence
4 Cups icing csugar
Bake @180 degrees for 20 minutes
Round Cakes or tray bakes
40-45 minutes
depending on your oven
if toothpick inserted comes out clean your Cake should be done.
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Delicious Carrot Pineapple Cake Recipe | Immaculate Bites
A deliciously moist cake loaded with freshly grated carrots and crushed pineapple, topped off with a silky-smooth cream cheese icing. Toasted coconut flakes look oh-so-pretty and add a little crunch for the perfect balance of textures and flavor.
#Cake #immaculatebites #Pineapplecake
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Ingredients:
▢2 1/4 cups all purpose flour
▢2- teaspoons baking poder
▢½ teaspoon baking soda
▢1 teaspoon. cinnamon, ground
▢1 teaspoon allspice
▢½ teaspoon salt
▢1 teaspoon Nutmeg
▢4 ounces melted butter
▢½ cup canola oil
▢¼ cup sour cream or greek yogurt
▢¾ cup granulated sugar
▢¾ cup light brown sugar
▢1 tablespoon grated orange rind
▢4 large eggs
▢2 cups grated carrots, squeezed
▢2 teaspoons vanilla extract
▢2/3 cup crushed pineapple
▢½ cup raisins, optional
▢cream cheese frosting
▢4 ounces unsalted butter, softened
▢8 ounces cream cheese, softened
▢4-6 cups powdered sugar, icing
▢1 teaspoon vanilla extract
▢1- 1 1/2 cup toasted coconut optional garnish
More Delicious Cakes to Try:
Pineapple Upside Down Cake ►
Coconut Cake ►
Cinnamon Apple Cake ►
Red Velvet Cake ►
Blueberry Lemon Cake ►
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How to Make Delicious Carrot Pineapple Cake Recipe I Immaculate Bites
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How To Make Carrot Pineapple Cake
This video is about step by step instructions on how to make a delicious version of Carrot Cake.
Moist Scratch Carrot Cake with Pineapple
A scratch carrot cake with pineapple then covered with cream cheese frosting. This recipe makes a really moist carrot cake made with brown sugar, spices, pineapple and walnuts. It's also the perfect homemade cake for Easter or really anytime of year.
PRINTABLE RECIPE HERE:
WANT THE RECIPE IN GRAMS? Click on the recipe link above. In that post you'll see the recipe card and a button under the ingredients to switch it to metric. That will give you gram measurements.
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Pineapple Carrot Coconut Cake
Pineapple Carrot Coconut Cake
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INGREDIENTS:
2 cups Unbleached All Purpose Flour
2-1/2 teaspoons of Baking Powder
2 tsp. ground Cinnamon
1/4 teaspoon Nutmeg
3/4 cup (1-1/2 sticks) Unsalted Butter, softened
1-1/2 cups Sugar
3 whole Eggs
1/2 cup Whole Milk
2 cups grated Carrots
1 cup flaked Coconut
1 cup (8 oz.) fresh Pineapple, crushed
1 recipe for Cream Cheese Frosting
Optional: 1/2 cup chopped Walnuts
DIRECTIONS:
Preheat your oven to 350°F. Butter and line two 9 inch cake pans with wax or parchment paper.
Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside.
Add a cup of fresh pineapple to a mini food processor with any juices and puree until it measures 1 cup, adding more if needed. Pineapple should be slightly chunky and resemble canned crushed pineapple. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple {walnuts too if you're using them}; mix well. Pour evenly into 2 greased 9-inch round cake pans.
Bake for 35-40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate upside down, remove wax paper and spread with Cream Cheese Frosting. Cover with remaining cake layer {upside down} remove wax paper again and spread top and side of cake with remaining frosting. Cut a huge piece for yourself and enjoy!
Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.
Adapted from: