Carrot Pineapple Cake Recipes

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CARROT AND PINEAPPLE CAKE



Carrot and Pineapple Cake image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
1/2 cup diced fresh pineapple

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.

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups canola oil
4 large eggs, room temperature
3 jars (4 ounces each ) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts and edible blossoms, optional

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.

Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!

Provided by Danielle

Categories     Dessert

Time 1h20m

Number Of Ingredients 20

2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (180ml) canola or vegetable oil
4 large eggs (, room temperature)
1 and 1/2 cups (300 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 (8-ounce) can crushed pineapple (, drained)
1 teaspoon pure vanilla extract
3 cups (300 grams) grated carrots (, lightly packed)
3/4 cup (90 grams) chopped walnuts
1/2 cup (75 grams) raisins ((optional))
1 (8-ounce) package brick style cream cheese (, softened to room temperature)
1/2 cup (115 grams) unsalted butter (, softened to room temperature)
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
  • Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
  • Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  • Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

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

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups grated raw carrots (medium grate)
4 large eggs
1 3/4 cups sugar
1 teaspoon vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla

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

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING



Miss Brown's Pineapple Carrot Cake with Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup vegetable oil
1 cup crushed canned pineapple
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 cups grated carrots (preferably grated by hand)
1 cup golden raisins
3/4 cup chopped or whole walnuts
1 cup (2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
5 cups confectioners' sugar
1 cup walnuts

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
  • Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
  • Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
  • For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
  • Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

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

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

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

CARROT PINEAPPLE CAKE III



Carrot Pineapple Cake III image

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

1 cup butter
1 cup white sugar
1 cup packed light brown sugar
3 eggs
2 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts

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

CARROT AND PINEAPPLE BREAD



Carrot and Pineapple Bread image

If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups sugar
3/4 cup vegetable oil
1 cup finely shredded carrot
1 can (8 ounces) crushed pineapple, undrained
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 173 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

CARROT PINEAPPLE CAKE II



Carrot Pineapple Cake II image

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

2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup butter
1 cup white sugar
1 cup light brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup coarsely chopped walnuts

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 PINEAPPLE CREAM CHEESE FROSTING



Carrot Cake with Pineapple Cream Cheese Frosting image

This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

Provided by Meghan Miller

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 10h5m

Yield 16

Number Of Ingredients 19

cooking spray
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ½ cups white sugar
¾ cup buttermilk
¾ cup unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 ½ cups grated carrots
1 ½ cups chopped pecans
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 (8 ounce) package Neufchatel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
  • Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

Nutrition Facts : Calories 398 calories, Carbohydrate 66.6 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 329.3 mg, Sugar 51.5 g

CLASSIC CARROT CAKE



Classic Carrot Cake image

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 16

1 can (8 ounces) unsweetened crushed pineapple
4 large eggs, room temperature
2 cups shredded carrots (about 4 medium)
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS



Carrot Cake with Crushed Pineapple and Pecans image

This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.

Provided by Laurie Byrnes

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 ½ cups canola oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots, or more to taste
1 (8 ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1 cup chopped 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.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

Make and share this Pineapple Carrot Cake recipe from Food.com.

Provided by Chef Gwapo Dave

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups oil
2 cups sugar
4 eggs
2 teaspoons vanilla flavoring
2 cups carrots (finely grated)
1 (8 ounce) can crushed pineapple
2 tablespoons lemon juice
8 ounces cream cheese
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla flavoring
2 tablespoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2 rectangular pan. set aside.
  • Sift together flour, baking powder, baking soda, and salt. In a bowl, combine the oil and sugar. Add eggs, one at a time, beating and mixing. Stir in vanilla. Stir in lemon juice. Add the carrots. mix well. Add the fry ingredients and the crushed pineapple with juice. Mix well. Pour into your prepared pan and bake for 35 minutes or until done. Set aside to cool before frosting.
  • Cream cheese filing:.
  • In a bowl, beat cream cheese and butter until soft. Add sugar and mix well. Add vanilla and lemon juice and mix well. Continue to mix well until soft and fluffy. Put in refrigerator to chill while cake is cooling. When cake is cooled, frost and enjoy with cold glass of milk.

Nutrition Facts : Calories 445.6, Fat 26.1, SaturatedFat 8.2, Cholesterol 67, Sodium 366.9, Carbohydrate 49.9, Fiber 0.9, Sugar 34.1, Protein 4.3

PINEAPPLE CARROT BREAD



Pineapple Carrot Bread image

My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup canola oil
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING



Carrot & Pineapple Bundt Cake With Cream Cheese Frosting image

My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.

Provided by Aussie-In-California

Categories     Dessert

Time 1h40m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 19

3 cups flour
1 cup sugar
1 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 (8 ounce) can crushed pineapple in juice
2 cups carrots, grated
3 eggs, room temperature beaten
1 1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 cups pecans, chopped
4 1/2 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/4 cup butter
2 teaspoons milk
2 tablespoons pure vanilla extract
1/4 cup pecans, chopped

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.

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From simplyrecipes.com


OLD FASHIONED CARROT CAKE RECIPE WITH PINEAPPLE
2019-12-29 Instructions. Preheat oven to 350F/177C and gather all ingredients. Grease (or spray with cooking spray) and flour a 9 x 13 inch (33 x 23 cm) baking pan for a single layer cake. Note 1. MAKE BASIC BATTER: Stir together flour, baking soda, baking powder, salt, cinnamon and allspice in a large mixing bowl.
From twokooksinthekitchen.com


PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING
2017-03-20 Fold in the grated carrots, pineapple, and walnuts. Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
From sallysbakingaddiction.com


PINEAPPLE-CARROT CAKE RECIPE - LIFEMADEDELICIOUS.CA
2015-01-26 In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in carrots. Pour into pan. 2. Bake 35 to 45 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour. 3. In large bowl, beat icing sugar, cream cheese, 2 tablespoons butter ...
From lifemadedelicious.ca


2 DELICIOUS AND EASY CARROT CAKE RECIPES - STEP TO HEALTH
2022-05-11 Preparation. First of all, wash, peel, and grate your carrots. Also, preheat your over to 350 degrees. Then, sift the flour into a bowl and add the sugar, salt, yeast, cinnamon, and ginger. In other words, all of the dry ingredients except the vanilla bean. Mix well.
From steptohealth.com


PINEAPPLE-CARROT CAKE - CHATELAINE
Preheat oven to 350F (180C). Coat an 8-inch (2-L) square cake pan with cooking spray or lightly grease. Using a fork, whisk eggs in a large mixing bowl.
From chatelaine.com


10 BEST CARROT CAKE WITH CRUSHED PINEAPPLE RECIPES
2022-05-05 vanilla, flour, vanilla, crushed pineapple, nutmeg, raisins, powdered sugar and 12 more Carrot Cake Cabot Cheese large eggs, ground nutmeg, ground cinnamon, cooking spray, baking powder and 10 more Carrot Cake Brown Eyed Baker powdered sugar, eggs, grated carrots, salt, salt, finely chopped pecans and 14 more Carrot Cake Lou Lou Girls.Blogspot.Com
From yummly.com


CARROT CAKE WITH PINEAPPLE AND PECANS (AMISH RECIPE)
2022-03-08 2 1/2 c. shredded carrots (approx. 4 large carrots), 1 c. crushed pineapple, drained In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine. 2 c. all-purpose flour, 2 tsp. baking powder, 1 1/2 tsp. baking soda, 1 tsp. salt, 2 tsp. ground cinnamon Stir in the nuts.
From amish-heritage.org


BEST CARROT CAKE RECIPE {WITH PINEAPPLE COCONUT AND WALNUTS}
2018-02-03 Preheat the oven to 350 degrees. In a large bowl, beat together the sugar and oil. Add in the eggs, beating well. In a separate bowl, sift together the flour, baking powder and soda, salt and cinnamon. Blend the flour in with the wet ingredients. Gently fold in the carrots, drained pineapple, coconut and walnuts.
From thebestcakerecipes.com


CARROT PINEAPPLE CAKE - IMMACULATE BITES
2022-04-08 How to cook Carrot Pineapple Cake Prep and combine all dry ingredients: Pre-heat the oven to 160°C/325°F. Grease a 10-inch pan generously with cooking spray and set aside. Combine, flour, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg.
From africanbites.com


THE BEST CARROT CAKE RECIPE - (WITH PINEAPPLE!) - RECIPEMAGIK
2021-04-01 the thick batter for carrot pineapple cake. Bake: Pour this into a baking tray lined with Parchment paper. Bake in a preheated oven at 350 degrees F for 40-45 minutes. carrot pineapple cake in a baking tray. Make Cream Cheese Frosting: First whisk Cream Cheese and butter until smooth.
From recipemagik.com


CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside. Preheat oven to 325 degrees F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
From carlsbadcravings.com


OLD FASHIONED CARROT CAKE WITH PINEAPPLE - WHISK IT REAL GUD
2020-12-17 In a large bowl, sift together 2 cups of flour, the cinnamon, cloves, nutmeg, ginger, salt, baking powder, and baking soda. Whisk together. In another large bowl, beat the granulated sugar, and butter with an electric mixer on medium speed just combined. Add the vegetable oil then the eggs one at a time.
From whiskitrealgud.com


SUPER MOIST CARROT CAKE WITH PINEAPPLE - MY COUNTRY TABLE
2020-03-08 Add the carrots, nuts, and the pineapple and coconut, if using. Mix on medium speed for a few seconds to combine all ingredients. Divide the batter evenly between the three cake pans. Bake for approximately 30 minutes or until a toothpick inserted into the center of cakes comes out clean. Run a knife around the edges of each pan.
From mycountrytable.com


CARROT AND PINEAPPLE CAKE RECIPE - FOOD NEWS
Carrot and Pineapple Cake Recipe Heat oven to 160C fan bake. Grease 2x20cm cake tins. Place eggs, sugar and oil in a bowl and beat until combined and pale. Stir in carrot, walnuts and pineapple. In a larger bowl combine the oil, sugar, vanilla and …
From foodnewsnews.cc


PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING - JUST A TASTE
2022-03-19 Grease and flour a 9x13-inch cake pan. In a large bowl, combine the grated carrots, flour, sugar, baking soda, salt and cinnamon. Add the eggs, oil, vanilla extract, crushed pineapple and chopped pecans, stirring until combined. Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a toothpick inserted comes out clean ...
From justataste.com


OLD FASHIONED CARROT CAKE RECIPE WITH PINEAPPLE - EAT DESSERT FIRST
2022-02-06 Preheat oven to 350 F. Grease and line the bottom of two 8-inch pan with parchment paper. Sift together the dry ingredients in a large bowl. Add the sugar, vegetable oil, eggs, and vanilla extract. Stir to combine. Add in the carrots, flaked coconuts, walnuts (if using), and pineapple. Stir to combine.
From cookspacebrooklyn.com


CARROT-PINEAPPLE UPSIDE-DOWN CAKE | BETTER HOMES & GARDENS
Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top. Step 3. In medium bowl combine flour, baking powder, salt, and nutmeg; set aside. Step 4. In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar, beat until combined; beat 2 minutes more.
From bhg.com


PINEAPPLE CARROT CAKE RECIPE | BAKED BY AN INTROVERT
2022-03-30 Make the cake. Adjust the oven rack to the center of the oven and preheat to 350ºF. Lightly grease and flour 2 9-inch round cake pans and line the bottom with parchment paper cut into a circle. Sift the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg together in a large bowl.
From bakedbyanintrovert.com


BEST PINEAPPLE CARROT CAKE RECIPES | FOOD NETWORK CANADA
2009-10-27 Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared pan. Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean.
From foodnetwork.ca


CARROT CAKE WITH CRUSHED PINEAPPLE AND COCONUT RECIPES
2022-05-06 Tropical Carrot Cake With Coconut Cream Cheese Frosting The Spruce Eats. baking soda, all-purpose flour, cream cheese, vegetable oil, vanilla extract and 17 more.
From yummly.com


MOIST CARROT CAKE PINEAPPLE - RECIPES | COOKS.COM
2 days ago Blend oil, eggs, and sugar in large bowl. Stir in carrots; use 3 small jars ... 2 full cups pineapple and nuts. Add dry ingredients ... 9 pan. Mix together.
From cooks.com


OLD FASHIONED CARROT CAKE RECIPE WITH PINEAPPLE
2022-03-07 This is an easy cake recipe anyone can pull off in three easy steps. Simply whisk together the dry ingredients. In a separate bowl beat together the oil, eggs, sugar, and vanilla. Combine the wet with dry ingredients, beat together, and stir …
From mamagourmand.com


COOKIES AND CUPS CARROT CAKE - THERESCIPES.INFO
Moist & Fluffy Carrot Cake with Cream Cheese Frosting | Cookies & Cups trend cookiesandcups.com. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl …
From therecipes.info


CARROT AND PINEAPPLE CAKE: A PRIZE-WINNING RECIPE | COUNTRY STYLE
2020-08-30 Preheat oven to 180°C. Lightly grease a 20cm round cake tin and line base with baking paper. Sift flour, baking powder, bicarbonate of soda and cinnamon into a mixing bowl. Add sugar, sultanas, walnuts, pineapple, carrot, egg …
From homestolove.com.au


MOIST CARROT & PINEAPPLE CAKE | RHODES FOOD GROUP
Stir in the Rhodes Quality Pineapple Crush, carrot and pecan nuts. Pour the batter into a lined cake pan and bake in a preheated oven at 180°C for 30 – 40 minutes or until a skewer, when inserted in the middle, comes out clean.
From rhodesquality.com


CARROT CAKE RECIPE WITH PINEAPPLE - GREEDY EATS
2021-02-28 Whisk Dry and Wet Ingredients in separate bowls. Add dry ingredients to wet and fold to combine. Then add in the add ons like- pineapple, raisins, coconut and pecans. Divide batter among three 6-inch pans or two 8-inch pans lined …
From greedyeats.com


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