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.
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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Moist Homestyle Carrot Cake With Pineapple
My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake! This cake is so moist and delicious paired with brown butter cream cheese frosting. A family favorite!
RECIPE ON BLOG ►
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Cake Ingredients ►
9 ounces All Purpose flour
7 ounces granulated sugar
7 ounces brown sugar
1/2 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger (powdered)
5 ounces vegetable oil
3 ounces butter (melted)
5 large eggs
1 Tbsp vanilla extract
5 ounces candied pecans (chopped)
3 ounces shredded coconut (toasted)
8 ounces carrots grated (about 4-5 medium carrots)
8 ounces pineapple (drained and crushed)
1 whole ripe banana mashed (or 4 oz unsweetened applesauce)
Cream Cheese Frosting Ingredients ►
16 ounces cream cheese (room temperature)
6 ounces unsalted butter (room temperature)
10 ounces brown butter (softened butter consistency)
32 ounces powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional)
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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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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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The BEST Pineapple Carrot Cake Recipe - with Cream Cheese Frosting!!
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Super moist and delicious carrot cake recipe with crushed pineapple and chopped pecans! Frosted with my '5-Ingredient Cream Cheese Frosting'!
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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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