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!
GRANDMA'S CARROT CAKE
This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Provided by heybejay
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g
CLASSIC CARROT CAKE
I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDMA'S CARROT CAKE
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDMA'S CARROT CAKE
This is my grandmother's recipe. It's super moist and delicious. Frost with your favorite cream cheese frosting
Provided by Aubry177
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
- Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
- Frost with Cream Cheese Frosting.
Nutrition Facts : Calories 5625.2, Fat 311.9, SaturatedFat 40.6, Cholesterol 558, Sodium 2825.3, Carbohydrate 674.3, Fiber 27.7, Sugar 448.6, Protein 66.1
GRANDMA CHICS CARROT CAKE 1968
Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.
Provided by andypandy
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
- Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
- Down to bottom.
- Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
- Test with a tester, should come away clean.
- When done remove from oven Place onto a cooling rack.
- Cool completely When cool glaze with a coffee glaze over the top and over the sides.
Nutrition Facts : Calories 487.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 61.1, Sodium 318.2, Carbohydrate 69.9, Fiber 2, Sugar 47.9, Protein 5.5
GRANDMAS CARROT-PINEAPPLE CAKE
This is my Grandmas Carrot-Pineapple Cake. It is WONDERFUL !!! I am not sure where it came from but she has made it for years for all the WW2 soldiers and sailors who graced her home every Sunday for a home cooked meal. She would always bring home the militery who didn't have a place to eat after Sunday services in Washington DC and San Diego CA. It was also a staple in all those old fashioned Diners she managed over the years.
Provided by Anna Carpenter @AFMomXs2
Categories Cakes
Number Of Ingredients 20
Steps:
- The Topping will soak into the hot cake. It is very moist and tastes wonderful !!! If you don't want the topping you can use cream cheese frosting. Either way it is Yummy !!
GRANDMA'S FABULOUS CARROT CAKE (NO PINEAPPLE!)
This recipe has been in our family for years and is the most requested. It produces a moist, delicately spiced cake which improves as each day passes! Store in an airtight container and eat within 10 days. There is no pineapple in this recipe (or my other carrot cake recipe). Minus the frosting, this cake also freezes perfectly.
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 175°C.
- Grease and line an 8" square or round tin.
- Beat sugar, oil, treacle, golden syrup and eggs till smooth.
- Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
- Stir in grated carrots, coconut and walnuts and pour into prepared tin.
- Bake for 1 hour or until firm to the touch.
- Leave to cool a little in tin, then turn out onto rack and leave till cold.
- Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
- Decorate with walnut pieces.
Nutrition Facts : Calories 3943.1, Fat 180.8, SaturatedFat 37.4, Cholesterol 327.4, Sodium 1860.4, Carbohydrate 556.4, Fiber 23.4, Sugar 299.8, Protein 47
GRANDMA'S CARROT CAKE
Make and share this Grandma's Carrot Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, baking powder, baking soda, salt, and sugar.
- Beat the egg.
- Mix the dry ingredients, beaten egg, oil, apple sauce, carrot, pineapple, walnuts, and vanilla.
- Pour the mix in a bundt cake pan (don't need to oil the pan).
- Preheat the oven to 375 degree, and bake for 1 hour.
Nutrition Facts : Calories 437.9, Fat 17.1, SaturatedFat 2.5, Cholesterol 84.6, Sodium 608.9, Carbohydrate 66.6, Fiber 2.5, Sugar 42, Protein 6.4
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