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.
SPELT CARROT PINEAPPLE COCONUT WALNUT CAKE
This cake is always center stage on looks and taste for morning or afternoon tea. It is the kind of cake to bring people together for quality time over a cup of tea or coffee. When i know some one has had a rough week, i make them this and we talk it out over a slice and a loving smile.
Provided by Desiree Carricondo-Timko
Categories Cakes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Pre-heat oven to 350F. Grease and flour a bundt cake pan.
- 2. Mix all ingredients (except cream cheese, pineapple juice and powdered sugar) together and gently pour into cake pan.
- 3. Bake 45 minutes or until skewer comes out clean. Sit for 5 minutes then turn out onto cooling rack to cool completely.
- 4. Beat the room temperature cream cheese till fluffy. Add half the powdered sugar and half the pineapple juice and beat, then add remaining and beat till smooth and runny.
- 5. Pour frosting over cooled cake and top with crushed walnuts.
ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS
My version is lower in fat and jam packed full of carrots, fruits and nuts. 1 slice is I'm sure at least 1 of your 5 a day if not 2. This cake is moist without being wet and I just love it!
Provided by robd16
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 581.8, Fat 31.1, SaturatedFat 10.1, Cholesterol 106.5, Sodium 475.6, Carbohydrate 69.7, Fiber 3.5, Sugar 46.3, Protein 9.5
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