Tropical Carrot Bread Recipes

TROPICAL CARROT BREAD

Steps:

• Blend all wet ingredients together until smooth; eggs, oil, bananas, vanilla, and sugar.
• Add flour, cinnamon, powder, soda, and salt. Mix until all have been incorporated evenly.
• Fold in shredded carrots, chopped or crushed pineapple, raisins, and chopped nuts.
• Pour batter into a greased 8 inch bread pan. Bake at 350 °F for 1 hour.
• Remove from oven and let cool on wire rack.
• Optional to top with a cream cheese or vanilla glaze.

TROPICAL CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
• Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
• In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
• At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
• Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
• For Pineapple Filling:.
• In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
• In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
• To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
• Place second layer on top of filling and spread about 1 cup of icing over cake layer.
• Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.

TROPICAL CARROT CAKE

Steps:

• Cake-Preheat oven to 350 degrees.
• Grease a 9x13 pan.
• In a food processor mix first 8 ingredients with metal blade.
• Through feed tube add oil, eggs and vanilla pulsing to mix together.
• Put rest of ingredients into the processor and pulse just to mix inches.
• Do not over mix.
• Pour into cake pan and bake for 45-60 minutes.
• Frosting: Beat ricotta well add sugar and vanilla.
• Gentle fold the chips then the whipped cream.
• Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.

CARROT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.