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
How to Make Pineapple Carrot Cake
This pineapple carrot cake recipe features a moist carrot cake speckled with bits of pineapple and spiced with warm cinnamon, ginger, and nutmeg. Cream cheese frosting with orange zest is slathered over the cake for the ultimate treat.
Get the full recipe and instructions at
==============
Find me online at:
Website
Facebook
Instagram
Pinterest
Please subscribe to my channel at youtube.com/c/BakedByAnIntrovert for more video tutorials that can help you create delicious baked goods and more!
Carrot Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Carrot Cake. Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great flavor, especially when covered with a tangy sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color, sweetness, and a moist texture, its flavor is almost indistinguishable.
Join our Facebook Page:
Easy Homemade Carrot-Pineapple Cake or Cupcakes (Home Cooking 101) DiTuro Productions
Ingredients and method for making super moist carrot and pineapple cake or cupcakes. Nuts and toasted coconut cane be added if desired. This cake recipe is low sodium with a fraction of the sugar of cream cheese frosted carrot cake.
This simple recipe has only 12 ingredients and no preservatives or artificial flavors or colors.
View and print recipe at:
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.
don't forget to press the like button it really helps support my channel.
follow me @gawa's kitchen Facebook
@gawas_kitchen Instagram
if you are a company that would like to work with me or want me to review your products
feel free to email me @gawaskitchen@gmail.com
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!
Get the recipe:
The music I use: - Get a 30-day free trial.
................................................................................
GEAR:
Kitchen tools I love to use:
My favorite Asian ingredients:
Current camera gear:
................................................................................
FACEBOOK:
INSTAGRAM:
PINTEREST:
Pineapple Carrot Coconut Cake
Pineapple Carrot Coconut Cake
Facebook:
Twitter:
YouTube:
Google+:
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: