How To make Pineapple Carrot Cake
2 1/2 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups cooking oil
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup carrots
pared and grated
1 can crushed pineapple :
drained (8 1/4-oz.)
1 cup flaked coconut
1 cup walnuts chopped
vanilla glaze :
(recipe follows)
Sift together flour, baking soda, salt and cinnamon; set aside. Combine cooking oil, eggs and sugar in mixing bowl. Beat with electric mixer at medium speed 2 minutes. Blend in vanilla. Add dry ingredients, carrots, pineapple, coconut and walnuts to oil mixture, stirring to blend well. Pour into ungreased 13 x 9 x 2-inch baking pan. Bake in 350? oven 55 minutes, or until cake tester or wooden pick inserted in center comes out clean. Place pan on rack. Immediately pour Vanilla Glaze over cake. Cool completely. Makes 16 servings. Vanilla Glaze: Combine 1 c. sugar, 1 tsp. baking soda, 1/4 C. butter or regular margarine, 1 tblsp. light corn syrup, 1/2 C. sour milk* and 1 tsp. vanilla in 2-qt. saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Simmer over low heat 5 minutes. Remove from heat; immediately pour over hot cake. *Note: To sour milk, place 1 1/2 tsp. vinegar in measuring cup. Add enough milk to make 1/2 cup.
"This moist, old-fashioned cake is always a hit at picnic get togethers, " an Oregon woman wrote on the bottom of the recipe.
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How To make Pineapple Carrot Cake's Videos
The best ever Pineapple Carrot Cake! #shorts #carrotcake #easter
This Pineapple Carrot Cake is ultra fluffy and moist, and is flavored with fresh carrots, juicy pineapple, and cozy spices like cinnamon and ginger. Top it off with a silky cream cheese frosting for the perfect Easter cake!
Recipe:
#carrot #cakerecipe #cake #cakedecorating #easterdessert #easterrecipes #easterdinner #creamcheese #frosting #easydessert #dessert #dessertrecipe
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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Carrot Cake with Pineapple
The best carrot cake with pineapple recipe that you'll ever make. Deliciously tender, and moist, it's infused with amazing spices. The luscious, tangy cream cheese frosting brings all the flavors together. This ultimate carrot cake with pineapple uses way less sugar than the typical recipes out there!
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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:
Easy Single-layer Carrot Cake (Egg-free, Dairy-free)
Get the Recipe:
⭐️ Our vegan carrot cake is an easy-to-make, one-layer cake with simple ingredients you probably already have in your pantry.
⭐️ Ingredients
DRY INGREDIENTS
2 cups all-purpose flour
1 cup sugar we use brown sugar
3 teaspoons cinnamon
¼ teaspoon all spice optional
¼ teaspoon nutmeg
1 tablespoon baking powder
¼ teaspoon salt
WET INGREDIENTS
¾ cup dairy-free milk we use almond milk
⅓ cup canola oil or sunflower oil
1 teaspoon vanilla extract
1 inch ginger grated
2½ cups carrots finely grated
ADD-INS
¾ cup walnuts coarsely chopped
½ cup raisins
FROSTING
2 ounces vegan butter
4 ounces vegan cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
½ lemon the grated zest
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Carrot Cake
#Shorts #carrotcake
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