How To make Carrot Pineapple Cake

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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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 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!

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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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Pineapple Carrot Cake | Sally's Baking Recipes

Pineapple carrot cake is incredibly moist, full of spice flavor, and topped with smooth, tangy cream cheese frosting. This recipe is baked as a sheet cake, so there’s no fancy decorating required!

Get the full recipe:

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #pineapplecarrotcake

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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:

Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network

Ina makes her carrot cake extra special with pineapple and a cream cheese frosting!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Carrot and Pineapple Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings

Ingredients

For the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:

1/2 cup diced fresh pineapple

Directions

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

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Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network