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 CAKE
Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h15m
Yield 15 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
- Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
- Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
- Beat the icing sugar and orange juice in a small bowl until smooth - you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24.8 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
GLUTEN-FREE CARROT CAKE
Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h15m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
- Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
- Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.
Nutrition Facts : Calories 599 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
INCREDIBLY MOIST AND EASY CARROT CAKE
This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h5m
Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
- Heat the oven to 350 degrees Fahrenheit (176C).
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
- Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g
EGG DAIRY NUT FREE CARROT CAKE
This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots
Provided by happygurl06
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the ingredients into a mixing bowl in the same order as listed.
- Mix with a wooden spoon for 1 - 2 minutes.
- Pour into a small round or loaf tin (use non stick tin and cooking spray).
- Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
- Make fine cup cakes - reduce cooking time to 15-20 minutes.
NUT-FREE CARROT CAKE
Make and share this Nut-Free Carrot Cake recipe from Food.com.
Provided by Kym in Ohio
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat oil and sugar, then add eggs.
- Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
- Pour into 3 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
Nutrition Facts : Calories 547.8, Fat 29.6, SaturatedFat 7.6, Cholesterol 69.8, Sodium 273.4, Carbohydrate 68.5, Fiber 1.3, Sugar 54.4, Protein 4.3
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5/5 (17)Total Time 1 hr 20 minsCategory DessertCalories 493 per serving
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- In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don't mix. Let them sit on top of the dry ingredients.
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5/5 (4)Category Cake
- Line a 6″ x 6″ container (or something of a similar size; alternatively can use silicone cupcake molds) with parchment paper along the base and walls. Set aside.
- Process all cake ingredients in a food processor into a finely crumbled/sticky mixture (be careful not to over-process into a paste though). Transfer this mixture into the prepared container and press it in into an even layer with the back of a spoon. Cover with a piece of parchment paper and use a flat-bottomed object (like a jar lid) to smooth out the top and pack it in even more firmly into the container. Place the tray in the freezer while working on the next step.
- Make sure all topping ingredients are at room temperature (it helps if the coconut butter is slightly warmed so that it blends more easily). Blend all cream layer ingredients in a small blender (I used my magic bullet for that) until smooth. Pour this mixture over the prepared crust. Smooth out the top and tap the container on the counter lightly to flatten the top some more. Freeze for 10-15 minutes to firm up slightly.
- After the initial 10-15 minute freezing, remove the cake and decorate with some coconut chips (optional). Return to freezer and freeze for 4 hours or overnight to fully set.
EASY CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING (NUT …
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5/5 (7)Total Time 35 minsCategory DessertCalories 371 per serving
- In a large bowl combine sugar, vegetable oil, and eggs with a spatula. Add grated carrots and orange zest. Mix until combined.
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5/5 (9)Total Time 1 hr 40 minsCategory Breakfast, Dessert, SnackCalories 655 per serving
- Invert your cake on a platter to ensure the top will be flat. Ice your cake as desired. I think this cake looks beautiful rustic with an unfinished edge.
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- First, make the frosting. In a blender or food processor, blend all ingredients until smooth, adding water as needed, and put in the refrigerator until ready to use.
- Preheat oven to 350°F and lightly grease a small (8-inch by 4-inch) loaf pan or 8-inch round cake pan.
- In a bowl, mix together the almond milk, maple syrup, oil, applesauce, vanilla, and apple cider vinegar. Set aside while preparing the dry ingredients. If adding the coconut oil, make sure the wet ingredients are at room temperature to prevent the oil from hardening.
- In another bowl, whisk together the flours, flax meal, chia seeds, baking powder, baking soda, cinnamon, and salt.
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- Add the oats to a food processor or high-speed blender and pulse a few times to break them down a bit.
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5/5 (2)Total Time 42 minsCategory Cupcake RecipesCalories 270 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Using a wooden spoon, mix all the cupcake ingredients in a large mixing bowl until well combined. Use an ice cream scoop or dessertspoon to divide the batter equally among the cases. Bake for 20-22 minutes until a skewer pushed into the middle of a cake comes out clean and they feel springy.
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- For the icing, use a wooden spoon to beat the butter in a mixing bowl until soft and fluffy. Beat in the cream cheese, then sift over the icing sugar and beat until smooth and until well combined. Spoon/pipe onto the cooled cupcakes and top with sugar flowers.
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5/5 (1)Total Time 35 minsCategory SnackCalories 113 per serving
- Place 150g chopped prunes or dates, 100g sunflower or pumpkin seeds, 1 tbsp hemp seeds (optional), 1 grated carrot and 1 tsp ground cinnamon into a food processor or high powered blender.
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4.9/5 (63)Calories 588 per servingCategory Dessert
- Preheat oven to 350 degrees F. Line two, 8-inch round cake pans with parchment paper, then coat with nonstick spray. Lightly dust with almond flour, tapping out excess.
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From thepioneerchicks.com
Estimated Reading Time 7 mins
- Preheat the oven to 350 degrees F. Line the bottoms of two 9" cake pans with parchment paper and lightly grease their sides with coconut oil.
- In a large mixing bowl, whisk together all of the dry ingredients. In another, medium size mixing bowl beat together all of the wet ingredients except for the shredded carrot and shredded coconut.
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5/5 (1)Total Time 20 minsCategory SnackCalories 75 per serving
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4.9/5 (11)Total Time 1 hr 40 minsCategory Dessert
- Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the cake out of the baking pan later, but you can skip this step and simply serve the cake in the pan).
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5/5 (1)Estimated Reading Time 2 mins
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4.5/5 (11)Calories 626 per servingTotal Time 55 mins
- Preheat the oven to 350°. Spray two 9" round cake pans with non-stick cooking spray then lightly dust with gluten-free flour.
- In a large mixing bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined.
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GLUTEN FREE VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING ...
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- Preheat the oven to 350 degrees. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper.
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