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
Amazing Carrot Cake Recipe
My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!
Recipe:
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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'!
Video for Cream Cheese Frosting:
Video for chocolate garnishes:
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THE BEST CARROT CAKE RECIPE WITH PINEAPPLE | PINEAPPLE CARROT CAKE | CARROT PINEAPPLE CAKE RECIPE
Pineapple Carrot Cake with Cream Cheese Frosting is a moist, fluffy, and dense cake that is bursting with flavors.
Course: Dessert
Cuisine: American
#carrotcake #pineapplecarrotcake #carrotcakewithpineapple
Prep Time: 10m
Cook Time: 45m
Total Time: 75m
Allow the Cake to Cool down before Frosting: 20m
Servings: 16 servings
Author: Anjali
-INGREDIENTS:
For Carrot Pineapple Cake
- 2½ Cup All-Purpose Flour
- 2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Each Ground Cloves, Ground Ginger, Ground Nutmeg
- 1 Cup Canola Oil
- 1¼ Cup Dark Brown Sugar
- 4 Large Eggs at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 3 Large Carrots grated (about 2 cups)
- 1 Cup Crushed Pineapple (drained)
- 1 Cup Chopped Walnuts
For Cream Cheese Frosting
- 8 ounces full-fat block Cream Cheese softened to room temperature
- ½ Cup Unsalted Butter
- 3 Cups Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
1) Preheat Oven: Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with non-stick cooking spray. Line it with Parchment paper.
Make Carrot Cake
1) Whisk Dry Ingredients: In a large bowl combine Flour, Salt, Baking Soda, Baking Powder, Ground Cinnamon, Ground Cloves, Ground Ginger, and Ground Nutmeg.
2) Whisk wet ingredients: In a separate medium-sized mixing bowl whisk Canola Oil, Dark brown sugar, Eggs, Pure Vanilla Extract, and Pure Vanilla Extract. Whisk with a stand mixer fitted with a paddle attachment or handheld mixture on High Speed for 1-minute.
3) Mix Wet Ingredients & Dry Ingredients: Now Pour the wet ingredient onto your dry ingredients. Stir well with a rubber spatula to combine.
4) Fold Other Ingredients: Now add grated Carrots, Crushed Pineapple, and chopped Walnuts into this. Fold it lightly into the cake batter. Make sure there are no dry flour spots in the batter.
5) Bake Cake: Pour this onto your prepared baking dish and bake in a preheated oven at 350 degrees F for 40-45 minutes or until a toothpick inserted at the center comes out clean.
Make Cream Cheese Frosting
1) Make Cream Cheese Frosting: In a bowl add Cream Cheese and Butter. Beat on high speed using a stand mixer or handheld mixer. Once it becomes smooth add granulated sugar, and Pure Vanilla Extract. Beat on medium speed for 2-minutes. If it looks too liquidy then add ¼ Cup of Granulated Sugar.
2) Spread Frosting on Cake: Once the Cake has cooled, spread the frosting on the carrot cake. Refrigerate the cake for another 20-minutes before serving. This helps the frosting set evenly.
This recipe is adapted from Sally's Baking Addiction.
calories 490KCAL PER SERVING.
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!
#InaGarten #BarefootContessa #FoodNetwork #CarrotAndPineappleCake
Subscribe to Max to stream more #BarefootContessa! #StreamOnMax
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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
Want the secret to Moist Carrot Cake? Pineapple!
Cake
4 eggs
2 cups Chelsea White Sugar
1¼ cups vegetable oil
2 cups plain white flour
1½ teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon mixed spice
2½ cups grated carrot
500g (17.6oz) can crushed pineapple (drained)
Icing
250g (8.8oz) cream cheese, room temperature
75g (2.6) butter, softened but not melted
1 1/2 cups Icing Sugar
Bake at 180°C (356F) for an hour.
Enjoy! :)
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