CARROT AND PINEAPPLE CAKE
Steps:
- 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.
CARROT PINEAPPLE CAKE I
The carrots and pineapple work together to keep this cake moist and wholesome.
Provided by Linda
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g
CARROT PINEAPPLE CAKE
Steps:
- Preheat oven to 325 degrees.
- Cream butter, sugar and eggs.
- Sift together flour, salt, cinnamon and baking soda and add to butter-egg mixture. Add vanilla, carrots, pineapple, coconut and nuts.
- Pour into greased 9-inch angel-food cake pan and bake 1 hour and 15 minutes. Remove from oven and let rest about 10 minutes.
- While cake is still warm, remove from pan and, using a large fork or skewer, poke many holes in top. Slowly pour the hot sauce over the cake and serve at room temperature.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 29 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 36 grams, TransFat 1 gram
CARROT PINEAPPLE CAKE III
This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.
Provided by Denise
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
- In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
- Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 36.5 g, Cholesterol 52.3 mg, Fat 13.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 291.7 mg, Sugar 23.1 g
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