BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.
Provided by Jean Hewitt
Categories snack, cakes, dessert
Time 1h
Yield 48 pieces
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
- Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
- About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
- Remove from the heat and stir in the vanilla.
- Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
PINEAPPLE CARROT CAKE
Consider this one of Betty's best-kept secrets. While you can't go wrong with our classic Carrot Cake recipe, this carrot cake with pineapple offers a tangy, tropical twist. This from-scratch version has all the traditional ingredients you'd expect in carrot cake, including warming spices, like cinnamon and nutmeg, and a homemade cream cheese frosting, so you know it'll live up to its name. In addition, it has juicy crushed pineapple stirred right into the batter, so this sensational spiced cake turns out ultra moist and utterly delectable!
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 16
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.
Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 49 g, TransFat 0 g
BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
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
BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]
From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 20-24 serving(s)
Number Of Ingredients 26
Steps:
- For Buttermilk Glaze:.
- In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
- Bring to a boil.
- Cook 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Set aside until cake is baked.
- For cake:.
- Preheat oven to 350.
- Generously grease a 9x13 baking dish or 2 9" cake pans.
- Sift flour, baking soda, cinnamon and salt together.
- Set aside.
- In large bowl, beat eggs.
- Add oil, buttermilk, sugar and vanilla and mix well.
- Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
- Pour into prepared pan.
- Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
- Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
- For Frosting:.
- In large bowl, cream butter and cream cheese until fluffy.
- Add vanilla, powdered sugar, orange juice and orange peel.
- Mix until smooth.
- Frost cake and refrigerate until frosting is set.
- Serve cake chilled.
CARROT-PINEAPPLE CAKE WITH BUTTERMILK GLAZE
If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my recipe#90142 ---- prep time includes making the buttermilk glaze.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
- Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for about 30 minutes.
- Remove from oven and cover the pan loosley with foil to prevent excess browning.
- Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
- To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- Cook for about 4 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Drizzle the buttermilk mixture glaze over the cake.
- Cool completely in the pan then frost with cream cheese icing.
- Delicious!
Nutrition Facts : Calories 737.6, Fat 39.1, SaturatedFat 9.7, Cholesterol 89.1, Sodium 732.9, Carbohydrate 92.8, Fiber 2.9, Sugar 68.7, Protein 8.6
CARROT PINEAPPLE CAKE II
A dense and heavy carrot cake with pineapple and nuts.
Provided by Denise
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
- Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 553.7 calories, Carbohydrate 70.9 g, Cholesterol 104.6 mg, Fat 28.1 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 12.9 g, Sodium 571 mg, Sugar 44.3 g
CARROT CAKE WITH BUTTERMILK GLAZE
This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important!
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
- In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
- Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
- Buttermilk glaze:.
- In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
- continue to cook another 2 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
- BROIL:.
- Return cake to oven and broil until bubbly -- about 1-2 minutes.
- Cool completely before serving.
BUTTERMILK CARROT CAKE
This is a scrumptious treat that has been a favorite of families for generations.-Mrs. Harold Podraza, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 28
Steps:
- In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.
Nutrition Facts :
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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