Carrotpineapple Recipes

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.

Steps:

• Set oven to 350 degrees.
• Cook the carrots in lightly salted boiling water until just firm-tender (do not overcook as they will cook more when baked).
• Butter a small casserole dish.
• Place half of the cooked carrots rounds on the bottom of the baking dish, then top with half of crushed pineapple.
• Sprinkle with about 2 tablespoons brown sugar (can use more) and then dot with 2 tablespoons butter pieces.
• Repeat another layer.
• Pour the reserved juice over the casserole.
• Bake for about 35 minutes.

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.

Steps:

• In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.

Steps:

• Pour the carrot juice into an ice cube tray and freeze until solid, at least 2 hours.
• Put the pineapple, buttermilk, dates, carrot juice ice cubes and cinnamon into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.

Steps:

• Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
• In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
• Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple, and simmer until soft, about 5 minutes more. Drain.
• Combine cooked carrots and apple with milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

Steps:

• In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.