ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS
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
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
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 CAKE OF MY DREAMS!
Very dense, moist carrot cake, full of fruit. In a taste test against a more traditional butter-based carrot cake, my co-workers thought mine must be the more sinful! But no, it's practically VIRTUOUS!
Provided by Molly
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as Bundt®).
- Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
- Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
- Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
- Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
- Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 58.3 g, Cholesterol 0.2 mg, Fat 10 g, Fiber 2 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 379.1 mg, Sugar 31.7 g
CARROT RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
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