Carrot Pineapple And Walnut Roulade Food

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.

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.

PINEAPPLE CARROT BREAD

Steps:

• Combine flour, soda, salt and cinnamon; set aside.
• Combine eggs, sugar and oil in a medium mixing bowl; mix well.
• Stir in carrots, pineapple and vanilla.
• Add dry ingredients, mixing well.
• Stir in pecans.
• Pour batter into 2 greased 9x5x3 inch loafpans.
• Bake at 325 for 1 hour and 10 minutes or until done.

CARROT PINEAPPLE CAKE I

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.

PINEAPPLE CARROT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

PINEAPPLE CARROT CAKE

Steps:

• In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

CARROT AND RAISIN SALAD WITH PINEAPPLE

Steps:

• Toss raisins, carrots, and pineapple together lightly; set aside.
• Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
• Refrigerate until served.

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.

CARROT , PINEAPPLE AND WALNUT ROULADE

Steps:

• Mix oil,brown, and natural sugars together and then add the eggs and mix in. In a seperate bowl mix the flours with the soda, powder, and cinnamon and then add to the egg and oil mixture and stir just until combined. Add the carrots, pineapple, and the walnuts to the egg and flour mixture and stir just until combined and then pour 2/3 of the mixture into a 11x7inch greaseproof paper lined baking sheet with 1 inch sides and bake for 20 minutes at 375 just until top springs back when touched. The rest of the mixture can be poured into 2 little 7 inch rounds and baked seperately. Remove and lay out greaseproof paper on the counter bigger than 11x7 inches and dust lightly with powdered sugar. Turn the cake onto the paper and remove the paper that was used for baking that is on the top and then using the bottom edge of the greaseproof paper roll up the cake from the 7 inch end and leave rolled up to cool. To make the frosting beat the butter and sugar to combine then add the cream cheese and after combined add the vanilla. When the cake is cool unroll and it will have cracks in it. Frost the inside and then roll the cake back up with the frosting in the middle and without the paper underneath. Lay the cake on a serving plate and either dust with powdered sugar to serve or frost with the remaining frosting over the top and sides. Decorate with sugared walnuts and cut crosswise into slices to serve. To sugar the walnuts put 1/4 cup walnuts in a dry small non stick pan and sprinkle a heaping tablespoon over them and heat on high stirring after the pan gets hot and ensuring the sugar coats them and the walnuts don't burn. Remove and cool on foil.

CARROT AND PINEAPPLE BREAD

Steps:

• In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS

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.

CARROT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

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.

CARROT WALNUT SALAD

Steps:

• In a bowl toss carrots with oil. Add remaining ingredients and toss well.

CARROT SALAD WITH RAISINS, APPLE, PINEAPPLE AND NUTS

Steps:

• Simmer the raisins for 3 - 4 minutes in 2 cups water; let sit 10 - 15 minutes to cool and steep. Chill.
• Mix together the chilled raisins, carrots, apples, pineapple, peanuts, salt and pepper, and the celery seed.
• Blend the lemon juice, lemon zest, and sour cream; pour over the carrot and fruit mixture and thoroughly toss to coat well.
• Chill; serve in lettuce cups or over shredded lettuce. (Toss thoroughly before spooning on lettuce.).
• Refrigerate leftovers.

WALNUT ROULADE

Steps:

• Line the base of a glass or ceramic dish (14 by 11 by 2 inches) with parchment paper cut to fit. Reserve.
• In a large metal bowl, whisk together egg yolks and granulated sugar until thick and pale. Stir in nuts and baking powder.
• In another bowl, beat egg whites until stiff peaks form. Fold whites into nut mixture until thoroughly mixed. Spread in an even layer on the parchment paper. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes and 30 seconds. Prick plastic to release steam.
• Remove from oven and uncover. Cover loosely with a towel and allow to stand until completely cool.
• Place a larger piece of waxed paper on work surface and sprinkle with confectioner's sugar. When roulade has cooled, turn out onto waxed paper and peel off parchment paper. If not using immediately, roll by lifting the long side of the waxed paper nearest to you and letting the roulade roll on itself, away from you. Cover with plastic wrap and refrigerate.
• When ready to serve, unroll the roulade and spread about 3/4 of the orange curd over the roulade, leaving a 1/4-inch border around the outside. Re-roll the roulade as before and decorate with remaining orange curd.