Carrotpinenutcakefromparma Recipes

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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

PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY



Pineapple Carrot Cake Breakfast Bread Recipe by Tasty image

Here's what you need: oil, whole wheat flour, organic sugar, baking soda, baking powder, ground cinnamon, ground cardamom, ground ginger, ground cloves, kosher salt, quick oat, shredded carrots, crushed pineapple, large eggs, butter, walnuts, plain greek yogurt, maple syrup

Provided by Crystal Hatch

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

oil, for greasing
1 ½ cups whole wheat flour
⅓ cup organic sugar
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup quick oat
3 cups shredded carrots, about 3 large carrots
1 ½ cups crushed pineapple, 1 can, drained, juice reserved
3 large eggs, beaten
¼ cup butter, 1/2 stick, melted
1 cup walnuts, chopped, optional
1 cup plain greek yogurt
1 tablespoon maple syrup

Steps:

  • Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
  • In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
  • In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
  • Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
  • While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
  • Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
  • Slice the bread and serve with a smear of frosting.
  • Enjoy!

Nutrition Facts : Calories 265 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams

CARROT-PINE NUT CAKE FROM PARMA



Carrot-Pine Nut Cake from Parma image

I just saw Giada de Laurentis make this carrot cake/bread on the Food Network and didn't want to lose the recipe; it's SOOOO unusual with the addition of pine nuts, mascarpone cheese and fennel seeds. I can't wait to try it!

Provided by Raquel Grinnell

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1 cup sugar, divided in half
1 teaspoon fennel seed
1 lemon, juice and zest of
2 cups carrots, peeled and shredded (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup butter, softened (1 stick)
5 eggs
powdered sugar, for garnish

Steps:

  • Preheat the oven to 375°F.
  • In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
  • Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
  • In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
  • Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
  • Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
  • Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

PARMA-STYLE CARROT CAKE



Parma-Style Carrot Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1/2 cup sugar, plus 1/2 cup
1 teaspoon fennel seeds
1 lemon, zested and juiced
2 cups peeled and chopped carrots (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup (1 stick) butter, softened
5 eggs
Powdered sugar, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside.
  • Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated.
  • In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended.
  • Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated.
  • Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes.
  • Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS



Rob's Carrot Cake With Pineapple Walnuts and Raisins image

My version is lower in fat and jam packed full of carrots, fruits and nuts. 1 slice is I'm sure at least 1 of your 5 a day if not 2. This cake is moist without being wet and I just love it!

Provided by robd16

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon mixed spice
1 pinch salt
2 pineapple rings, cut into small chunks
1 1/2 cups grated carrots (packed, approx 2 large carrots, be generous)
1/4 cup raisins or 1/4 cup sultana
1/2 grated lemon, rind of
1/2 cup walnut pieces
2 eggs
1/4 cup oil (sunflower, vegetable or corn, NOT olive oil)
1/2 cup milk (just under)
1 teaspoon vanilla essence
1 (8 ounce) package cream cheese
1/2 cup icing sugar
juice of half a lemon
1 orange, rind only, cut into strips

Steps:

  • Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
  • Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
  • Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
  • Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
  • Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
  • Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
  • Put the orange rind in the middle of the cake as decoration.

Nutrition Facts : Calories 581.8, Fat 31.1, SaturatedFat 10.1, Cholesterol 106.5, Sodium 475.6, Carbohydrate 69.7, Fiber 3.5, Sugar 46.3, Protein 9.5

CARROT NUT CAKE



Carrot Nut Cake image

Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 13

2 cups sugar
1-1/2 cups canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
2 cups finely shredded carrots
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans, divided
Cream Cheese Frosting

Steps:

  • In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.

Nutrition Facts :

CARROT-CAKE PARFAITS



Carrot-Cake Parfaits image

All the elements you love are in this lighter, more elegant take on carrot cake. There's the sweet, moist cake and the luscious cream cheese frosting but bonus, there's also a layer of apricot jam. Another plus, it's easier to assemble than a layer cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 14

Vegetable-oil cooking spray 8 ounces carrots, peeled and grated (about 4 cups)
2 large eggs
1/2 cup sugar
1/2 cup packed light-brown sugar
1 cup safflower oil
1 tablespoon grated peeled fresh ginger
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup apricot jam
Cream-Cheese Filling

Steps:

  • Preheat oven to 350 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment. Whisk together carrots, eggs, sugars, oil, and fresh ginger. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Fold flour mixture into carrot mixture.
  • Spread batter in pan. Bake until golden and a toothpick comes out clean, about 20 minutes. Let cool in pan on a wire rack 20 minutes. Invert onto rack; let cool completely. Cut out 16 cake rounds to fit in an 8-to-10-ounce glass, piecing together scraps as necessary.
  • Spoon 2 tablespoons jam into each glass; layer with 1/4 cup filling, then 2 cake rounds, pressing to compact. Top each with 2 tablespoons filling and serve.

SWEET PEAS PARMA



Sweet Peas Parma image

"This is a simple side with delicious Italian flavors." Peas get dressed up for dinner with just a few easy additions. Don't skip this one! Jill Anderson - Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen peas
4 thin slices prosciutto or deli ham, coarsely chopped
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
1 medium tomato, seeded and chopped
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place peas in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4 minutes., Meanwhile, in a large skillet, cook prosciutto in oil and butter over medium heat until prosciutto is crisp. Add garlic; cook 1 minute longer. Add the tomato, salt and pepper; heat through. Stir in peas.

Nutrition Facts : Calories 181 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 569mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges

CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY



Crispy Rolled Chicken Parma Recipe by Tasty image

Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
3 cloves garlic, thinly sliced
½ teaspoon chili flake
28 oz crushed tomato, 1 can
salt, to taste
black pepper, to taste
¼ cup fresh basil, chiffonade, plus more for garnish
4 chicken breasts
salt, to taste
black pepper, to taste
8 slices ham, halved
8 slices mozzarella cheese, halved
1 cup panko breadcrumbs
½ cup grated parmesan cheese
2 teaspoons dried oregano
1 cup all-purpose flour
4 eggs, beaten
oil, for frying
8 oz fresh mozzarella cheese, 1 ball, sliced

Steps:

  • Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
  • Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
  • On a clean work surface, butterfly the chicken breasts.
  • Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
  • Season each side with salt and black pepper.
  • With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
  • Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
  • Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
  • Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
  • Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
  • Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
  • Arrange fresh mozzarella slices on top.
  • Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
  • Garnish with fresh basil and serve with the reserved tomato sauce alongside.
  • Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
  • Enjoy!

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From allrecipes.com


23 SIMPLE PINE NUT RECIPES - INSANELY GOOD
2022-06-05 9. Farfalle with Feta, Arugula, and Pine Nuts. This light, zesty pasta dish features the intense flavors of feta cheese, red wine vinegar, oregano, garlic, crushed red pepper, and more. The pasta is tender and melt-in-your-mouth good, while the pine nuts add texture and help tone down the bite of the feta.
From insanelygoodrecipes.com


GRANDMA CATHERINE’S OLD FASHIONED CARROT CAKE RECIPE
2018-09-06 Directions. Preheat oven to 325°F. In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well. Blend together dry ingredients in a medium bowl, and then add to egg mixture. Add nuts and carrots. Pour carrot cake batter into a greased and floured 9″x13″ cake pan or two nine inch round cake pans.
From commonsensehome.com


CHICKEN PARMA - AN AUSSIE CLASSIC, HOMEMADE AND SO DELICIOUS
2020-07-28 Crumbing the Chicken Breasts. Preheat oven to 180C. Spread flour in a shallow bowl and season with 1 tsp Italian herbs, ½ tsp salt and ¼ tsp pepper. Mix breadcrumbs with 1 tsp Italian herbs, ½ tsp salt and ¼ tsp pepper in another shallow bowl. Beat eggs in a separate wide, shallow bowl add the milk and incorporate.
From arecipeblog.com


PARMA-STYLE CARROT CAKE : RECIPES - COOKING CHANNEL
Preheat the oven to 375 degrees F. In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside. Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts.
From cookingchanneltv.com


HOLIDAY CROSTINI - PROSCIUTTO DI PARMA
Divide goat cheese into 6 portions. Top each bread slice with cheese, a tomato and half a slice of Prosciutto di Parma. Yields: 6. Maitake. Roughly tear the mushroom into 8 even pieces. In a large cast iron skillet over high heat, add butter, olive oil and thyme. Once sizzling, add mushrooms. Cook until brown and crispy, 2-3 minutes, turn over ...
From parmacrown.com


CARROT PESARAPAPPU KURA ~ EASY SIDE DISH FOR ROTI
2019-10-03 Instructions. Wash and take the moong dal in a pressure cooker. Chop the carrots into cubes and add to the dal along with turmeric powder. Pressure cook for 1 or 2 whistles. Let the pressure fall down. In a nonstick pan, heat oil, temper curry leaves, mustard, cumin seeds for a couple of mins.
From spicingyourlife.com


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