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How To make Whole Wheat Carrot Pineapple Cake
1 1/2 c Whole wheat flour
3/4 c Sugar
1 t Baking powder
1 t Baking soda
1 t Cinnamon (or more to taste -
I like LOTS) 1/2 t Salt (optional)
2/3 c Applesauce
2 Egg whites or Ener-G
Replacements 1 c Finely shredded carrot
1/2 c Juice packed pineapple (with
Juice) 1 t Vanilla (I was out and
Didn't miss it) In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn't use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that. *insert toothpick into center of cake. If it comes out clean, the cake is done. Margie - I'm still working on the cookies! From: "Margaret M. Saad" . Fatfree Digest [Volume 9 Issue 5] June 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Whole Wheat Carrot Pineapple Cake's Videos
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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Offset Spatula -
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Carrot Pineapple Cake Carrot Cake with a Twist | Episode 118
???????? This week Kim shows you how to bake her Carrot Pineapple Cake. Hopefully this will help you get into some baking. She also plans on sharing some other recipes with you in the future. So if you have been wanting to learn how to bake and cook be sure to subscribe so you can see future videos.
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Carrot Pineapple Cake Recipe:
Ingredients:
1 1/2 cups sifted all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup vegetable oil
1 cup finely shredded carrot
1/2 cup crushed pineapple (with syrup/juice)
2 eggs
1 teaspoon vanilla
Directions:
Sift together first six ingredients into large mixing bowl. Add remaining ingredients and mix until moistened. Beat 2 minutes at medium speed on electric mixer. Bake in greased and lightly floured 9x9x2-inch pan in moderate oven (350 degrees) for about 35 minutes or until done. Cool. Frost with cream cheese frosting if desired.
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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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No sugar, no wheat, no eggs, no dairy, no oil, no butter! Quick and delicious Moist Carrot Cake!
Moist carrot cake. No sugar, no wheat, no eggs, no dairy, no oil, no butter! Quick and delicious recipe!
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Ingredients:
▪️ 180 g ground oat flakes/ oat flour
▪️ 120 g grated carrot
▪️ 180 - 200 g mashed banana
▪️ 150 g dried fruit (raisins, cranberries, prunes, appricot)
▪️ 50 g chopped nuts
▪️ 120 ml plant milk
▪️ 2 - 3 tbsp orange juice
▪️ 1/3 tsp baking powder
▪️ 1/3 tsp baking soda
▪️ 1/2 tsp cinnamon
Baking tin 16 cm x 20 cm (approximately)
Bake 180°C - 35-40 minutes
Method:
1. Mix all ingredients well.
2. Pour the mixture into a baking tin lined with baking paper.
3. Bake 180°C - 35 - 40 minutes.
4. You can sprinkle the cake with powdered erythritol.
Enjoy :)
If you like this recipe please like my video, subscribe to my channel and share this video with your friends. Thank You:)
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Whole Wheat Carrot Cake
This recipe is so moist and delicious! You won't believe it is made with whole wheat! Visit dvo.com to see the full recipe. Download this recipe to your Cook'n app (it's free!).
carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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