Pineapple Carrot Snacking Cake Recipes

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 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:

• For the cake: Preheat the oven to 350 degrees F.
• Spread the nuts in an even layer on a baking sheet. Cook until toasted, 8 to 10 minutes. Give them a shake halfway through so they don't burn.
• Meanwhile, prepare your baking pan. A square 8-inch cake pan or a 9-inch round cake pan both work great. You can spray the pan with nonstick baking spray with flour or line the bottom with parchment paper and then grease the pan and the paper.
• In a large bowl, whisk the eggs and oil together until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift the flour, baking soda, baking powder and cinnamon into the bowl and stir or fold until combined. Add the carrots, raisins and toasted nuts if using and stir or fold until combined.
• Pour the batter into the prepared pan and bake until your house smells like carrot cake and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack 15 to 20 minutes. Remove the cake from the pan and cool on the rack completely.
• While the cake is baking, make the frosting: Add the softened cream cheese to a large bowl and whisk it until it is smooth (if the cream cheese isn't softened, zap it in the microwave for 5 or 10 seconds).
• Add the confectioners' sugar, milk, vanilla, if using, and salt and whisk until smooth. If the frosting is a little too thick, add a tiny bit more milk. If it's too thin, you can add more confectioners' sugar.
• Once your cake has cooled (if it's warm it will melt the frosting), spread the frosting evenly over the cake. Tada! Enjoy!

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:

• Preheat oven to 350°F. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix well. Add remaining flour mixture, the carrots and raisins; beat until well blended.
• Pour into greased 8-inch square baking pan.
• Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine squares to serve.

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.