Tropical Pineapple Carrot Cake To Die For Recipes

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TROPICAL CARROT CAKE



Tropical Carrot Cake image

I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
4 to 4-1/2 cups confectioners' sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.

Nutrition Facts :

CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

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

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

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

TROPICAL CARROT CAKE



Tropical Carrot Cake image

Make and share this Tropical Carrot Cake recipe from Food.com.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 21

1 3/4 cups all-purpose flour
4 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or 1 cup pecans
1/2 cup raisins (optional)
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar (powdered)
1 teaspoon vanilla extract
1 cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans

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



Tropical Carrot Cake image

This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.

Provided by Rita1652

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 22

2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon allspice
1/8 teaspoon fresh grated nutmeg
1/2 cup white sugar
1 cup light brown sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups carrots (shredded)
1 cup coconut
1 cup pecans (toasted)
1 cup crushed pineapple, drained
1/2 cup raisins
2 1/2 cups confectioners' sugar
2 lbs ricotta cheese
1 cup whipped stiff heavy cream
1 teaspoon vanilla
1/2 cup butterscotch chips

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.

Nutrition Facts : Calories 632.2, Fat 37.6, SaturatedFat 15, Cholesterol 89, Sodium 414.8, Carbohydrate 65.9, Fiber 2.8, Sugar 48, Protein 11

TROPICAL PINEAPPLE CAKE



Tropical Pineapple Cake image

Make and share this Tropical Pineapple Cake recipe from Food.com.

Provided by cookingpompom

Categories     Dessert

Time 23m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 6

1 (425 g) can pineapple chunks, drained
1 1/2 cups self raising flour
1/2 cup sugar
2 eggs
1/2 cup sour cream
100 g butter, melted

Steps:

  • Preheat oven to 180 degrees celcius.
  • Grease a 20x30cm slab tin.
  • Combine all ingredients except pineapple into a large bowl and beat until smooth.
  • Add well drained pineapple (very important) and stir through.
  • Pour into prepared tin.
  • Bake for 20 minutes.
  • Cool and serve from the tin.
  • Dust with icing sugar to serve or a simple lemon icing.

Nutrition Facts : Calories 120.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 32.3, Sodium 47.6, Carbohydrate 15.7, Fiber 0.4, Sugar 8.3, Protein 1.9

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Top Asked Questions

How do you make a pineapple cake with carrot and pineapple?
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.
How do you make a healthy carrot cake?
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.
Is this to die for carrot cake the best?
This To Die For Carrot Cake recipe receives rave reviews for it’s unbelievable moistness and delicious flavor! Truly the BEST Carrot Cake you’ll ever try! So easy to make and as an added bonus, there’s no oil or butter. I know this cake will quickly become a family favorite! Looking for a layered cake alternative? Check out these Carrot Cake Bars!
How do you bake a carrot cupcake in a paper Pan?
I do recommend that you use parchment liners because this cake is very moist and could stick to regular paper liners. Follow instructions 1 and 2 below. Place liners in muffin pan and fill two-thirds full. Bake at 350F for 18 to 22 minutes. Let carrot cupcakes cool before frosting. Try these cake recipes!

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