Pineapple Carrot Spice Cake Recipes

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 SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously grease and flour a 9x13 baking pan.
• In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
• Increase mixer to medium speed and beat an additional 1 1/2 minutes.
• Fold in carrots and ½ cup of the pecans.
• Spread batter in prepared pan.
• Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
• Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
• Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
• Spread over cooled cake.
• Sprinkle remaining pecans over top.
• Refrigerate several hours before serving.

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.

SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
• Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

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.

PINEAPPLE CARROT BREAD

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.

TROPICAL PINEAPPLE CARROT CAKE - TO-DIE FOR !

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.

CARROT PINEAPPLE CAKE II

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.

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.