CARROTS AND PINEAPPLE
This simple side dish has been a favorite with family and friends for years.-Cora Christian, Church Hill, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 251 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 58g carbohydrate (48g sugars, Fiber 3g fiber), Protein 1g protein.
GLAZED CARROTS AND PINEAPPLE
This side dish takes just minutes to prepare and it just might help you get some vegetables into your child. It's worth a try and if they don't go for it, there will just be more for you.
Provided by cookiedog
Categories Low Protein
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with water and boil until cooked to your liking.
- Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through.
- Drain carrots and add to the honey sauce and mix to coat.
- Serve warm.
Nutrition Facts : Calories 113.3, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 78.3, Carbohydrate 20.6, Fiber 1.7, Sugar 17.6, Protein 0.7
CARROTS AND PINEAPPLE
From Taste of Home's Garden-Fresh Recipes. "This simple side dish has been a favorite with family and friends for years." -- Cora Christian.
Provided by Trnquilit
Categories Pineapple
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, bring 1" of water to a boil; place carrots in a steamer basket over water.
- Cover and steam for 8 to 10 minutes or until crisp-tender.
- Drain pineapple, reserving the juice. Set pineapple aside.
- In a saucepan, combine cornstarch and cinnamon; add the brown sugar, butter, and reserved pineapple juice.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the carrots and pineapple; heat through.
Nutrition Facts : Calories 248.4, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 84.7, Carbohydrate 57.2, Fiber 3.2, Sugar 50.2, Protein 1.1
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.
DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
- In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
- Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
- For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
- To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.
CARROT AND PINEAPPLE BARS
Enjoy these sweet, creamy Carrot and Pineapple Bars. Top moist carrot cake with cream cheese, pineapple and ginger in this unbeatable recipe.
Provided by My Food and Family
Categories Cakes
Time 2h25m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
- Meanwhile, beat cream cheese, granulated sugar and maple extract until blended. Add remaining egg; mix well.
- Spread cream cheese mixture over crust. Combine pineapple and ginger; spoon over cream cheese mixture. Sprinkle with nuts; top with reserved crumb mixture.
- Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
- Garnish with sifted powdered sugar just before serving.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CARROTS WITH PINEAPPLE GLAZE
Pretty and versatile Pineapple-Glazed Carrots are ready in just 10 minutes and pair up with a variety of meats for weekday meal magic! Anna Stodolak - Volant, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain and keep warm., In another microwave-safe bowl, combine the preserves, sugar, butter and salt; cook on high for 1-2 minutes or until preserves are melted. Pour over carrots; toss to coat. Sprinkle with parsley.
Nutrition Facts : Calories 164 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 277mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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