Carrot Pineapple Cake Food

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 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 CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2 rectangular pan. set aside.
• Sift together flour, baking powder, baking soda, and salt. In a bowl, combine the oil and sugar. Add eggs, one at a time, beating and mixing. Stir in vanilla. Stir in lemon juice. Add the carrots. mix well. Add the fry ingredients and the crushed pineapple with juice. Mix well. Pour into your prepared pan and bake for 35 minutes or until done. Set aside to cool before frosting.
• Cream cheese filing:.
• In a bowl, beat cream cheese and butter until soft. Add sugar and mix well. Add vanilla and lemon juice and mix well. Continue to mix well until soft and fluffy. Put in refrigerator to chill while cake is cooling. When cake is cooled, frost and enjoy with cold glass of milk.

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 CAKE

Steps:

• Preheat oven to 325° F. Grease an 8-inch square pan. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared pan. Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.
• To prepare frosting, beat cream cheese and butter together. Beat in icing sugar until smooth and stir in vanilla. Spread over cooled cake and store chilled until ready to serve.
• Yield: 1 8-inch square cake. Makes 9 to 12 servings.

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.

PINEAPPLE-CARROT CAKE PIE

Steps:

• Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse the flour, sugar and almonds in a food processor until combined. Add the carrots; pulse until finely chopped. Add the butter, molasses, cinnamon, allspice and salt; pulse until the dough comes together in large clumps. Dampen your hands and press the dough into the bottom and up the side of the prepared pie plate. Freeze until firm, at least 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until dry and set around the edge, about 20 minutes. Remove the weights and foil and continue baking until the bottom is dry, 8 to 10 more minutes. Let cool 10 minutes.
• Meanwhile, make the filling: Wipe out the food processor. Add the canned pineapple, cream cheese, yogurt, sugar, vanilla, cinnamon and allspice and puree until smooth. Add the egg and flour; pulse until just combined.
• Pour the filling into the crust; bake until the edge is set but the center still jiggles slightly, 25 to 30 minutes. Transfer to a rack and let cool completely. Top with dried pineapple and sliced almonds.

PINEAPPLE CARROT CAKE

Steps:

• 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. 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. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
• Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

CARROT AND PINEAPPLE BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and maple extract until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust. Combine pineapple and ginger; spoon over cream cheese mixture. Sprinkle with nuts; top with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

CARROT PINEAPPLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
• Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CARROT CAKE WITH PINEAPPLE

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.

CARROT CAKE OF MY DREAMS!

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.

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
• Sift flour, cinnamon, baking soda, and salt together in a bowl.
• Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

CARROT-PINEAPPLE CAKE WITH BUTTERMILK GLAZE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
• Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for about 30 minutes.
• Remove from oven and cover the pan loosley with foil to prevent excess browning.
• Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
• To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 4 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Drizzle the buttermilk mixture glaze over the cake.
• Cool completely in the pan then frost with cream cheese icing.
• Delicious!

PINEAPPLE UPSIDE DOWN OUTRAGEOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish.
• FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.
• Sprinkle brown sugar evenly over melted butter.
• Arrange pineapple slices over brown sugar & place a cherry in center of each slice.
• FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.
• In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.
• Add egg mixture to dry ingredients, mixing thoroughly.
• Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.
• Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.
• FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.
• Bring to boil & boil 5 minutes.
• Remove from heat & add vanilla.
• Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake.
• Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.
• Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter].
• Refrigerate when completely cooled. DO NOT REHEAT!

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING

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.

TROPICAL PINEAPPLE CARROT CAKE - TO-DIE FOR !

Steps:

• Icing:.
• Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
• Cake:.
• Preheat oven to 350°F Grease and flour 3 9" cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
• Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
• Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.

BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE

Steps:

• Heat oven to 350 degrees.
• Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
• Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
• About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
• Remove from the heat and stir in the vanilla.
• Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.

CARROT PINEAPPLE CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
• Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.