Pineapple Pecan Carrot Cake With Vanilla Buttercream Frosting Recipes

PINEAPPLE PECAN CARROT CAKE WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Grease and flour two 8 or 9 inch cake pans.
• Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
• Stir in the grated carrots, pineapple and nuts.
• Fold in the dry ingredients by hand.
• Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
• Pour into prepared pans and bake for 30-35 minutes at 350 degrees F or until a wooden toothpick inserted into the center of the cake comes out clean.
• Combine the sugar and water in a small saucepan and bring to a boil. Continue to
• boil over medium heat without stirring until the mixture reaches 240 degrees on
• a candy thermometer.
• Meanwhile beat the egg whites, cream of tartar and vanilla extract together to stiff peaks with the whisk attachment on your mixer..
• Slowly pour in the sugar syrup in a thin stream, hitting the side of the bowl and
• not the beaters.
• Continue beating the frosting for 10-15 minutes until the
• meringue is completely cool.
• When completely cool, slowly begin to add a few tablespoons of the butter at a time, beating constantly.
• Beat until smooth after each addition. When properly done, the texture of this frosting should resemble whipped cream. If storing in the fridge, you will want to bring the cake out to come up to room temperature before serving.

PINEAPPLE PECAN CARROT CAKE

Steps:

• Beat together oil, sugar and eggs until completely combined.
• In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
• Add to egg-sugar mix and mix well.
• Drain the pineapple well.
• Add carrots, pecans, and pineapple to mix. Blend well.
• Pour batter into a greased and floured 9 or 10 inch pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
• Let cake cool on rack without taking out of pan.
• Cream together cream cheese, powdered sugar and vanilla extract.
• Take cake out of pan and cover with the frosting. Sprinkle with coconut.

PINEAPPLE PECAN CARROT CAKE

Steps:

• In a medium bowl, whisk together the eggs, sugar, oil and vanilla.
• Mix the flour, baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in the egg mixture. Stir gently, just until combined. Stir in carrots, coconut, chopped pecans/walnuts(toast 'em first) and pineapple.
• Pour into a 9×13 greased baking dish. Bake at 350F for 40 to 45 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY.
• Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth.
• You may need to add a little milk to make it spreadable if your butter wasn't soft enough.
• Spread frosting evenly on top of cake. Cut the cake into any size you like.

PINEAPPLE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CARROT CAKE WITH CRUSHED PINEAPPLE AND 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.