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:
The BEST Carrot Cake
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The Best Carrot Cake is one of my most requested dessert recipes of all time. It’s quick, incredibly moist, and homemade. This cake fully loaded with pineapple, coconut, walnuts and raisins and all topped off with cream cheese frosting. If you like carrot cake, you are going to love this easy, from scratch recipe!
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 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
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.
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Carrot Pineapple Cake
RECIPE: How to Make an Extremely Moist and easy Carrot Cake with Pineapple. I’ve made another cake without pineapple which is also really moist and here's the link to that video: . For this cake, we’ll need large eggs, sugar, vegetable or canola oil, crushed pineapple, you can use fresh pineapple that’s pureed or the canned crushed pineapple. Chopped walnuts, if you don’t like nuts leave the nuts out. Raisins, use black or golden, all purpose flour, baking soda, baking powder and salt, ground cinnamon, ground cloves and nutmeg which I’ll grate in a minute. peeled carrots. Use a box grater or a food processor. To save time, I’m using the food processor today. It’ll be grated in 10 seconds and I just have to rinse off the disc and bowl.
Heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. To the flour, add salt and baking soda, baking powder, cinnamon and cloves, grate the nutmeg right over the flour. Whisk it all up.
To a large bowl, add the eggs, try to leave it out of the fridge for at least 30 minutes so it’s close to room temperature. Beat them up well, you don’t have to use a mixer, just do it by hand. Add the oil, then the sugar, When it’s thoroughly combined add the pineapple, the flour all at once. Once that’s mixed, add the carrots, then walnuts and raisins. And there is our lovely thick batter. Pour into a 9x13 inch pan that’s been oiled. Give it a few taps to get any air bubbles out. Bake in the heated oven for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Cool completely on a rack before frosting. For the frosting, have butter and cream cheese at room temperature. Use a hand mixer or stand mixer to get really fluffy frosting. You can do it by hand, it’ll just take a bit of effort. I’ve added soft butter, then the softened cream cheese. Beat for a minute. I’m using the whisk attachment with this KitchenAid, you can also use the paddle attachment. Add vanilla extract and a pinch of salt, powdered sugar. Mix on low first and then turn to high, otherwise there’ll be powdered sugar all over you. Beat for 2 to 3 minutes until fluffy. With this frosting, you’ll actually taste the cream cheese and butter, not just sugar. It’s not overloaded with powdered sugar. By the way, don’t worry if the cake sinks in the middle, that is how it’s going to look. If you want to make a layer cake, pour the batter evenly into two 8 or 9 inch round pans. Put the frosting on the cooled cake and spread evenly to the edges. Serve this right away or put in the fridge for a bit. You’ll get cleaner looking slices after it’s chilled because the cream cheese will have set up like this and not be soft like it is now. I think this cake tastes best at room temperature and I do like the frosting to be a bit soft. It’s really up to you how you want to serve it.
I hope you try this cake and let me know how you like it. Subscribe and I'll see you next time. Thanks for watching :)