How To make Pineapple Carrot Coconut Walnut Cake
1 1/2 c Vegetable oil
2 c Sugar
4 Eggs
2 3/4 c Presifted flour
(may need 3c) 2 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 ts Vanilla
1 cn Unsweetened crushed
Pineapple; well-drained 2 c Grated carrots
6 oz Finely chopped walnuts
1 cn Unsweetened coconut
Cream cheese frosting 8 oz Cream cheese, softened
1/2 c Butter; softened
1 tb Cocoa
1 lb Box confectioners sugar
Preheat oven to 350 degrees. Beat oil, sugar and eggs together. Add dry ingredients; blend thoroughly. Add remaining ingredients; mix well. Turn into two 5x9-inch greased and floured pans. Bake for approximately 60 to 70 minutes. Combine cream cheese and butter. Blend in cocoa and sugar; mix well. NOTE: Can be baked in a well oiled 10-inch tube pan for 1 hour and 20 minutes instead of loaf pans. Fold in 2 cups banana slices in place of carrots for a different flavor; do not beat. -----
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Moist & Delicious Carrot Cake with Pineapple & Coconut Recipe
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Indulge in the ultimate dessert with this mouthwatering Carrot Cake recipe! Made with juicy pineapple and sweet coconut, every bite is packed with flavor. Treat yourself to the best carrot cake ever and satisfy your sweet tooth cravings. Enjoy a slice (or two) and taste why this recipe is so highly rated.
Moist & Soft Carrot Cake Recipe | Easy Carrot Cake Recipe
Carrot Cake
Ingredients:
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1/2 cup (50 grams) coarsely chopped walnuts
Bake at 350 degrees Fahrenheit (176C) for 45-60 minutes.
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I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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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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Moist Scratch Carrot Cake with Pineapple
A scratch carrot cake with pineapple then covered with cream cheese frosting. This recipe makes a really moist carrot cake made with brown sugar, spices, pineapple and walnuts. It's also the perfect homemade cake for Easter or really anytime of year.
PRINTABLE RECIPE HERE:
WANT THE RECIPE IN GRAMS? Click on the recipe link above. In that post you'll see the recipe card and a button under the ingredients to switch it to metric. That will give you gram measurements.
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How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
Recipe:
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