EASY CARROT PINEAPPLE MUFFINS
These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. Make these delicious muffins in less than 35 minutes.
Provided by Marie
Categories Breakfast
Time 34m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line or grease a muffin pan.
- Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
- Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.
Nutrition Facts : Calories 194 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
EASY CAKE MIX CARROT-PINEAPPLE CAKE
So easy, don't drain the pineapple juice from the crushed pineapple! Serving are only estimated depending on the size you cut the pieces. My recipe#90142 works great with this cake ;-)
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
- Transfer to prepared baking pan.
- Bake for about 30-35 minutes or until cake tests done.
- Cool completely then frost with cream cheese frosting.
Nutrition Facts : Calories 120.9, Fat 7, SaturatedFat 0.9, Cholesterol 22.4, Sodium 115.7, Carbohydrate 13.4, Fiber 0.9, Sugar 7.4, Protein 2.2
CARROT CAKE (CAKE MIX)
this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- I use Bakers Joy spray.
- Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
- Stir in nuts and raisins.
- Pour into prepared pan.
- Bake for 50-55 minutes or until toothpick comes out clean.
- Cool in pan 15 minutes.
- Remove from pan and cool on wire rack.
- Cool at least 1 hour before frosting.
Nutrition Facts : Calories 4193.9, Fat 216, SaturatedFat 32.8, Cholesterol 846, Sodium 3723.5, Carbohydrate 527.3, Fiber 10.7, Sugar 80.4, Protein 66.9
PINEAPPLE CARROT CAKE
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.
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.
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
EASY PINEAPPLE CAKE
Quick and easy pineapple cake recipe with cake mix, homemade with simple ingredients. Topped off with whipped cream, coconut. Soft, moist, fresh, tropical!
Provided by Abeer
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, add eggs, oil, crushed pineapples and mix until smooth.
- Add cake mix and mix until just combined.
- Pour batter in a greased and floured rectangle cake pan (Dimensions: 9x13) and spread it evenly with a spatula.
- Bake at 350 degrees for 30-40 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cake to cool down completely.
- Then, spread whipped cream on top.
- Sprinkle coconut.
- Slice and enjoy!
Nutrition Facts : Calories 269 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 340 mg, Sugar 20 g, ServingSize 1 serving
SHORTCUT CARROT CAKE
This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11x13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!
Provided by Charkie
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
- Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
- Pour into 2 (9-inch) square baking pans.
- Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
- MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
- Stir in whipped topping until well blended.
- PLACE 1 cake layer on serving plate.
- Spread with 1-1/2 cups of the cream cheese mixture.
- Carefully place second cake layer on top of first cake layer.
- Frost top and sides of cake with remaining cream cheese mixture.
- Garnish with remaining 1/4 cup pecans.
- Refrigerate until ready to serve.
EASY CARROT CAKE
With a boxed cake mix, this dessert is a snap to make.Source: Unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Make cake mix as directed on package, stirring carrots, pineapple and 3/4 cup of pecans into batter til well blended. Pour into 2 prepared 9 inch round baking pans. Bake for 25 to 30 minutes or til toothpick inserted in center comes out clean. Cool.
- 2. Meanwhile, beat cream cheese and sugar with mixer or wire whisk til well blended. Stir in whipped topping til well blended.
- 3. Put 1 cake layer on serving plate. Spread with 1 1/2 cups of cream cheese mixture. Carefully place second cake layer on top of the first. (I usually place the top layer upside down. Makes for a more even top) Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate til ready to serve. Makes 16 servings.
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
HEALTHY PINEAPPLE CARROT CAKE
This Healthy Pineapple Carrot Cake is a lighter version of a classic spring dessert. This moist carrot cake is easy to make, is lower in sugar & has no butter or oil!
Provided by Laura
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Line two 6" round cake pans, or one 9x9" square pan with parchment paper and grease. Set aside.
- In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together egg and apple sauce.
- Add vanilla, sugar and crushed pineapple. Stir until combined.
- Pour dry ingredients into wet and gently mix with a spatula until completely combined.
- Stir in carrots until evenly distributed.
- Pour batter into prepared pan(s).
- Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
- Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
- While cake is cooling, make the frosting:
- Cream the butter and cream cheese until smooth.
- Add vanilla and salt and beat until combined.
- Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
- Spread on cake!
Nutrition Facts : Calories 100.6 kcal, Carbohydrate 21.9 g, Protein 2.2 g, Fat 0.6 g, Cholesterol 18.6 mg, Fiber 1.4 g, Sugar 12.8 g, ServingSize 1 slice
PINEAPPLE CARROT CAKE
A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!
Provided by Danielle
Categories Dessert
Time 1h20m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
- Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
- Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
- Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!
DOCTORING THE BOX: CARROT CAKE FROM SPICE CAKE MIX
An easy and deliciously moist, doctor-the-box recipe for carrot cake! Perfectly paired with homemade cream cheese frosting!
Provided by Mary
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.
- Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
- Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
- Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
- Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
- Baking times:(2) 9 inch pans and 9 x 13 pan: 23 - 28 minutes8 x 4 loaf pans: 40 - 45 minutes
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
EASY CARROT CAKE
I love carrot cake but sometimes I don't have time to make it from scratch. I found this recipes many years ago and it has been a great stand-in for the "from scratch" version.
Provided by Jeanne Benavidez
Categories Other Desserts
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 F.
- 2. Combine the cake mix, liquid, oil and eggs; beat 2 minutes at medium speed with an electric mixer.
- 3. Fold in carrots, pineapple, raisins, and pecans.
- 4. Pour batter into a greased and floured 9 x 13 cake pan. (You can use the non-stick cooking spray with flour here.)
- 5. Bake for 35 to 45 minutes or until a toothpick stuck in the middle of the cake comes out clean.
- 6. Cool the cake in the pan for 25 minutes; turn the cake out onto a wire rack and let it cool completely.
- 7. Place the cake on your desired serving platter and spread the icing evenly to cover the cake.
PINEAPPLE CARROT CAKE
Make and share this Pineapple Carrot Cake recipe from Food.com.
Provided by Chef Gwapo Dave
Categories Dessert
Time 1h15m
Yield 20-24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 445.6, Fat 26.1, SaturatedFat 8.2, Cholesterol 67, Sodium 366.9, Carbohydrate 49.9, Fiber 0.9, Sugar 34.1, Protein 4.3
PINEAPPLE-GINGER CRUMB CAKE
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
- Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
- Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
- On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
- Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
- Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.
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- 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.
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- Line 2 (10 inch) round baking pans with parchment paper and spray them with nonstick spray. Then evenly divide the batter between the two prepared cake pans. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Once they’re done, remove them from the oven and transfer them to cooling racks.
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- Once the cake has cooled, slice each layer into halves so you will end up with 4 separate layers. Assemble the carrot cake by distributing the frosting amongst the 4 layers. Make sure to leave some for the outside of the cake.
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