Carrot Cake With Crushed Pineapple And Pecans Recipes

PINEAPPLE PECAN CARROT CAKE

Steps:

• Beat together oil, sugar and eggs until completely combined.
• In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
• Add to egg-sugar mix and mix well.
• Drain the pineapple well.
• Add carrots, pecans, and pineapple to mix. Blend well.
• Pour batter into a greased and floured 9 or 10 inch pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
• Let cake cool on rack without taking out of pan.
• Cream together cream cheese, powdered sugar and vanilla extract.
• Take cake out of pan and cover with the frosting. Sprinkle with coconut.

PINEAPPLE PECAN CARROT CAKE

Steps:

• In a medium bowl, whisk together the eggs, sugar, oil and vanilla.
• Mix the flour, baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in the egg mixture. Stir gently, just until combined. Stir in carrots, coconut, chopped pecans/walnuts(toast 'em first) and pineapple.
• Pour into a 9×13 greased baking dish. Bake at 350F for 40 to 45 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY.
• Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth.
• You may need to add a little milk to make it spreadable if your butter wasn't soft enough.
• Spread frosting evenly on top of cake. Cut the cake into any size you like.

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
• Sift flour, cinnamon, baking soda, and salt together in a bowl.
• Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

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 CAKE WITH PECAN FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

PINEAPPLE CARROT CAKE

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.

CARROT PINEAPPLE CAKE I

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.

PINEAPPLE CARROT CAKE

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.

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING

Steps:

• CAKE: Grease and lightly flour bundt pan.
• In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
• Drain crushed pineapple reserve the drained juice.
• In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
• Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
• Stir in carrots, crushed pineapple and chopped pecans.
• Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
• Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
• ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.