Pineapple Carrot Marble Cake Recipes
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
PINEAPPLE CARROT CAKE
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
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!
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
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 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 PINEAPPLE CAKE
Steps:
- Preheat oven to 325 degrees.
- Cream butter, sugar and eggs.
- Sift together flour, salt, cinnamon and baking soda and add to butter-egg mixture. Add vanilla, carrots, pineapple, coconut and nuts.
- Pour into greased 9-inch angel-food cake pan and bake 1 hour and 15 minutes. Remove from oven and let rest about 10 minutes.
- While cake is still warm, remove from pan and, using a large fork or skewer, poke many holes in top. Slowly pour the hot sauce over the cake and serve at room temperature.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 29 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 36 grams, TransFat 1 gram
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 AND PINEAPPLE BREAD
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
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.
TROPICAL PINEAPPLE CARROT CAKE - TO-DIE FOR !
This is a terrific little cake that always gets rave reviews! Super moist.....and stays moist for days.....if it ever lasts that long ! You can make it as a layer cake or use a lasagna type pan for 1 layer....either works ! But stand back and wait for the raves....you will get tons of them with this cake !
Provided by cfletcher
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Icing:.
- Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
- Cake:.
- Preheat oven to 350°F Grease and flour 3 9" cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
- Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
- Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.
PINEAPPLE CARROT MARBLE CAKE
A step above the traditional carrot cake, It's delicious, pretty, and wonderful for a holiday table.
Provided by Charmed
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease and flour a 6-cup bundt,k tube or fluted cale pan.
- In a medium bowl, mix together the grated carrot, ginger and cinnamon and set aside.
- In another bowl, whisk the flour, baking powder and salt together and set aside.
- In a large bowl, at medium speed, beat together the butter, sugar and vanilla well until light and fluffy. Add the eggs, one at a time,beating well after each addition. (Don't worry if the batter appears curdled.).
- At low speed, gradually beat in the flour mixture until the batter is smooth.
- Fold half the batter into the carrot mixture, then fold in the chopped nuts if using. Set aside.
- Fold the drained crushed pineapple into the remaining batter.
- Spread the pineapple batter in the prepared pan, then spread the carrot batter on top. Using a knife, swirl gently through the batter to create a marble effect.
- Bake for about 35 to 40 minutes or until top is golden and a toothpick inserted in the center comes out clean.
- Transfer the pan to a rack to cool for about 10 to 15 minutes, then invert cake to the rack, remove the pan, and let cool completely.
- When cool, dust with powdered sugar.
Nutrition Facts : Calories 241.2, Fat 12.9, SaturatedFat 7.7, Cholesterol 83.4, Sodium 177.4, Carbohydrate 28.4, Fiber 0.8, Sugar 15.7, Protein 3.5
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