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.
AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING
This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.
Provided by Tracy Kirk
Categories Desserts Frostings and Icings Cream Cheese
Time 1h40m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g
CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.
Provided by Meghan Miller
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 10h5m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
- Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.
Nutrition Facts : Calories 398 calories, Carbohydrate 66.6 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 329.3 mg, Sugar 51.5 g
CARROT PINEAPPLE CAKE I
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
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
DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
- In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
- Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
- For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
- To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.
CARROT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
I haven't made this particular recipe yet, but I have had this cake before and it's super moist and delicious...needless to say I look forward to trying this recipe out soon! I got this from Food Network's The Barefoot Contessa. **UPDATE** I made the cake, and it is DEElicious, however I had way too much frosting, and the calories were outrageous. I have amended the recipe to use only half the amount of frosting. If you'd like the original amount, just double it.
Provided by aHardDaysNight
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 17
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.
- Whisk the sugar, oil, and eggs together until the color changes to light yellow.
- Add the vanilla.
- In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
- Fold in the carrots and pineapple.
- Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans on a wire rack.
- Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
- Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
- Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.
Nutrition Facts : Calories 590.8, Fat 34.9, SaturatedFat 9.6, Cholesterol 69.9, Sodium 403.9, Carbohydrate 66.9, Fiber 2.4, Sugar 46.8, Protein 6
CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING
My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.
Provided by Aussie-In-California
Categories Dessert
Time 1h40m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Grease and lightly flour bundt pan.
- In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
- Drain crushed pineapple reserve the drained juice.
- In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
- Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
- Stir in carrots, crushed pineapple and chopped pecans.
- Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
- Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
- ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
CARROT CAKE WITH CREAM CHEESE FROSTING
Everyone seems to have an opinion on carrot cake, especially in our test kitchen. In our (lengthy) discussions, we debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts. We even discussed just how much carrot to add. In the end, we all agreed that the classic carrot should definitely be loaded with carrots, walnuts, and raisins. One thing the test kitchen could agree on was that carrot cake must be frosted with cream cheese frosting. That is NOT negotiable.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 slices of carrot cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
- Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
- Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
- Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
- Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.
CARROT CAKE WITH PINEAPPLE
Bring sunny flavor to this Carrot Cake with Pineapple studded with raisins. This Carrot Cake with Pineapple includes our favorite cream cheese frosting.
Provided by My Food and Family
Categories Cakes
Time 1h10m
Yield 12 portions
Number Of Ingredients 18
Steps:
- Heat oven to 350°F.
- Grease and flour a 9-cup tube pan; set aside.
- In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
- In a large mixer bowl combine the sugar, oil, 1 Tbsp. vanilla and the eggs until well mixed. Slowly add the dry ingredients at low speed. Then, add the carrots, pineapple, raisins, and nuts until well mixed. Pour evenly into prepared pan.
- Bake 1 hour. Let cool down for another hour. Remove cake from pan. Cool completely on wire rack.
- In a medium mixing bowl, combine the cream cheese, margarine, powdered sugar, and 1 tsp. vanilla. Mix well until it is soft and creamy. Frost the top of cooled cake and sprinkle with the toasted coconut.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARROT CAKE WITH PINEAPPLE
Make and share this Carrot Cake With Pineapple recipe from Food.com.
Provided by Gadge
Categories Dessert
Time 1h25m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Mix dry ingredients; add carrots, oil, vanilla and pineapple.
- Add beaten eggs, and orange rind (or coconut).
- Bake in oiled and floured tube pan for 1 hour, or until set.
- Cool, then frost.
- Cake improves with refrigeration.
Nutrition Facts : Calories 597.6, Fat 36.5, SaturatedFat 7.1, Cholesterol 50.3, Sodium 376.7, Carbohydrate 64.3, Fiber 2.3, Sugar 43.2, Protein 6.5
THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your preference, but this cake has pineapple and pecans which give it ample flavor.
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 1h10m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
- In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
- Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
- Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.
CARROT -PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
Make and share this Carrot -Pineapple Cake With Cream Cheese Frosting recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- mix the sugar and oil
- add eggs
- beat until creamy
- sift dry ingredients.
- darlene uses regular flour instead of cake flour
- add to creamed mixture
- add vanilla
- add grated carrots
- add chopped nuts.
- add pineapple
- bake in greased cake pan in 350 degree oven for about 45 minutes or until done
- frosting 1 box powdered sugar
- i stick butter
- cream cheese
- beat together
- and thin to spreading consistancy with milk.
- this cake freezes well.
CARROT CAKE WITH CREAM CHEESE FROSTING
Categories Cake Cheese Dairy Dessert Bake Low Sodium Cream Cheese Root Vegetable Carrot Healthy Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 24
Steps:
- 1. Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Sprinkle 2 tablespoons flour in the pan, shaking so the flour adheres to the sides and bottom. Shake out any excess flour.
- 2. In a medium mixing bowl, using an electric mixer on medium speed, beat the egg whites, sugars, applesauce, 1/2 cup milk, the oil, and 1 1/2 teaspoons vanilla for 1 minute, or until combined.
- 3. In a medium bowl, stir together the whole-wheat flour, remaining 1 1/4 cups all-purpose flour, cinnamon, baking powder, and allspice. Gradually add the flour mixture to the egg white mixture while beating on medium speed for about 1 minute, or until blended.
- 4. Stir in the carrots, pineapple with liquid, and raisins. Pour into the pan, lightly smoothing the top.
- 5. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 1 1/2 hours before frosting.
- 6. In a medium mixing bowl, using an electric mixer on medium speed, beat together the frosting ingredients except the pecans for 1 minute, or until smooth. Spread on the cooled cake. Sprinkle with the pecans. Serve the same day for peak flavor and texture.
- 7. Cover any leftovers and refrigerate for up to three days.
CARROT AND PINEAPPLE CAKE
2007, Ina Garten, All Rights Reserved.
Provided by Ina Garten
Categories cheese,dessert,easter,fruit,nuts,vegetables
Time 1h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350ºF.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- 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.
- 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.
CARROT CAKE WITH CREAM CHEESE FROSTING
This is one of those recipes that everyone seems to have a favorite recipe for! We always tend to have it at Easter, and my daughter likes to have it for her birthday cake quite often. Depending on where you live, the PH in fresh pineapple can cause the cake to fall, so I've listed canned pineapple as the ingredient instead.
Provided by breezermom
Categories < 60 Mins
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For the cake:.
- Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans.
- Sift together the flour, sugar, salt, baking soda, and cinnamon into a bowl and stir together.
- Combine the walnuts, carrots, pineapple, and coconut in a bowl.
- Add the oil, eggs, and vanilla to the dry ingredients and stir to combine. Then add the carrot mix and blend together. Pour into three 9-inch cake pans that have been greased and floured. Bake for 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Refrigerate in the pans! To remove from the pans, briefly heat the bottom of the pans on the stove and flip out onto a piece of parchment.
- For the frosting:.
- Combine the cream cheese, butter, vanilla, and confectioner's sugar in a mixing bowl and cream together. Spread 1/3 cup between the layers, and use the remaining frosting over the top and sides. To garnish, use the optional chopped walnuts.
Nutrition Facts : Calories 733.4, Fat 41, SaturatedFat 12.1, Cholesterol 82.6, Sodium 472.6, Carbohydrate 88.4, Fiber 2.5, Sugar 68.8, Protein 6.9
MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING
Provided by Kardea Brown
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
- Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
- Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
- For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
- Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.
CARROT CAKE WITH CREAM CHEESE FROSTING
This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
- Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
- Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
- Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
- To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.
More about "carrot cake with pineapple cream cheese frosting food"
PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING - JUST A ...
From justataste.com
4.6/5 (5)Total Time 1 hr 25 minsCategory DessertCalories 848 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, scraping down the sides as needed. Add the butter and vanilla extract, beating until combined.
- Line a large baking sheet with wax paper. Melt the green candy melts in the microwave or on the stove per the package instructions then transfer it to a piping bag fitted with a small round tip. Pipe carrot stems onto the wax paper by piping a long line with leaves on the end. (See Kelly's Notes.) Set the carrot stems aside to cool until they have fully hardened.
- Cutting the 9x13-inch cake into carrot-shaped slices requires discarding (and/or eating) a small portion of the cake. If you'd rather feed more people and not have to discard any excess cake, simply cut the cake into squares and decorate as instructed.
BEST EVER CARROT CAKE WITH PINEAPPLE CREAM CHEESE …
From carlsbadcravings.com
Reviews 46Total Time 1 hr 15 minsEstimated Reading Time 9 mins
- Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
- In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
- Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
CARROT CAKE WITHOUT PINEAPPLE BUT WITH CREAM CHEESE ...
From cdkitchen.com
5/5 (5)Total Time 2 hrsServings 12Calories 798 per serving
CRUSHED PINEAPPLE CREAM CHEESE FROSTING RECIPES - YUMMLY
From yummly.com
CLASSIC SPICED CARROT CAKE (+ CREAM CHEESE FROSTING ...
From averiecooks.com
4.5/5 (6)Total Time 3 hrs 35 minsCategory DessertCalories 881 per serving
- Cake - Preheat the oven to 350F. Spray two 9-inch round cake pans with baking spray. Using your fingers or a pasty brush, make sure the spray covers all inside surfaces of the pans and that they are evenly coated. Add a circle of parchment paper to the bottom of the pans; do not extend it up the sides of the pans. Spray with baking spray, set aside.
- To a large bowl, whisk together the flour, cinnamon, allspice, baking soda, salt, nutmeg, and cloves* (see Notes below); set aside.
CARROT CAKE WITH PINEAPPLE & CREAM CHEESE FROSTING | SUGAR ...
From sugargeekshow.com
Ratings 34Calories 1855 per servingCategory Dessert
- (It's best to do this the day before you bake) Place butter into a medium-sized saucepan over medium-high heat and bring to a simmer.
- IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
PINEAPPLE CAKE WITH CREAM CHEESE FROSTING RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CakesServings 16Total Time 1 hr 5 mins
- In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
CARROT CAKE SHEET CAKE - WITH PINEAPPLE FROSTING | LIFE ...
From lifemadesimplebakes.com
5/5 (7)Total Time 1 hrCategory Cakes & CheesecakesCalories 555 per serving
- In a large bowl or the bowl of a stand mixer, combine the sugars, oil, applesauce, vanilla and carrots, mix to combine, then allow to sit.
- Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1 minute, add the pineapple and continue for an additional minute, then STOP! Spread it over the top of the cooled cake, then cover and place in refrigerator until needed.
PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING - …
From sallysbakingaddiction.com
5/5 (86)Category CakeServings 12Total Time 5 hrs
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
- Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
CARROT CAKE WITH CREAM CHEESE MAPLE PECAN FROSTING - THE ...
From thefoodcharlatan.com
4.6/5 (8)Total Time 50 minsCategory DessertCalories 1020 per serving
- Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan.
- Then generously spray the paper and the sides of the pans with nonstick spray.In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.Add dry ingredients to the wet ingredients and stir until combined.Use a box grater to shred the carrots.
- It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.Fold in the carrots and pecans.Pour the batter into the prepared pans, do your best to distribute evenly.
- If you have a kitchen scale you can weigh them.Bake at 325 for 38-40 minutes or until a toothpick comes out clean.Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks.
PINEAPPLE CARROT CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
5/5 (1)Calories 643 per servingCategory Dessert
- Preheat the oven to 350F/177C and line three, 8-inch/20-cm baking pans with parchment paper. If using just 2 pans, increase baking time!
- In a large mixing bowl, combine the oil, eggs, sugar and vanilla. Mix together on high speed for 3 to 4 minutes until the mixture is smooth. Add the buttermilk and mix again for a minute. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, nutmeg, cinnamon and cardamom. Sift the dry ingredients into the cake batter, then mix just until the flour is incorporated; do not overmix.
- Add the crushed pineapple, pecans and carrots last; stir with a rubber spatula to fold the ingredients into the cake batter. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the cake layers to cool on a wire rack before frosting!
- Once cake layers have cooled completely, use a long serrated knife to level the tops, if necessary. Prepare a batch of my 'Cream Cheese Frosting'; linked above. Spread a generous amount of frosting between each layer, then smooth the frosting over the top and sides. Transfer any remaining frosting and garnish the top with dollops, using French star tip #8. Watch my video recipe to see how I did it.
MOIST PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING ...
From christinascucina.com
4.8/5 (16)Total Time 20 minsCategory Cakes & PiesCalories 431 per serving
PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING - WEELICIOUS
From weelicious.com
- 1. Preheat the oven to 350ºF. Grease and flour a 9x13-inch cake pan.2. In a large bowl, toss to combine the grated carrots, flour, sugar, baking soda, salt and cinnamon. 3. Add the eggs, oil, vanilla extract, crushed pineapple and chopped pecans to the bowl, and stir until combined. 4. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until a toothpick inserted comes out clean.5. Transfer the cake, still in the pan, to a cooling rack to cool completely and then invert it onto a large cutting board.Make the frosting:1. In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, beat the cream cheese until smooth, scraping down the sides as needed. Add the butter and vanilla extract, beating until combined.2. Add the powdered sugar and beat on low until combined. Once the cake is completely cool, frost and serve.
CARROT CAKE WITH MARSHMALLOW FLUFF CREAM CHEESE FROSTING
From foodnetwork.ca
2.7/5 (39)Category Bake,Dessert,Eggs And Dairy,Nuts,VegetablesServings 10Total Time 1 hr 30 mins
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From pinterest.com
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From splenda.ca
Cuisine CakesTotal Time 1 hr 15 minsCategory Splenda® Monk Fruit SweetenerCalories 90 per serving
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From cuisinart.com
Estimated Reading Time 40 secs
CARROT CAKE LAYER CAKE WITH BUTTERMILK CREAM CHEESE FROSTING
From chocolatemoosey.com
5/5 (1)Category CakesCuisine AmericanTotal Time 1 hr
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From marymoccia.blog
Estimated Reading Time 2 mins
CARROT, PINEAPPLE AND WALNUT CAKE WITH CREAM CHEESE ...
From bbc.co.uk
Servings 12Category Cakes And Baking
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