Spiced Walnut Carrot Cake With Pineapple Food

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.

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 SPICED CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
• Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
• Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
• Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
• Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
• Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.

CARROT AND WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• Sift the flour, baking soda, and baking powder together and set aside.
• Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
• Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

CARROT CAKE

Steps:

• Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
• Blend all icing ingredients well and cover cake generously.

PINEAPPLE CARROT SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously grease and flour a 9x13 baking pan.
• In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
• Increase mixer to medium speed and beat an additional 1 1/2 minutes.
• Fold in carrots and ½ cup of the pecans.
• Spread batter in prepared pan.
• Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
• Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
• Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
• Spread over cooled cake.
• Sprinkle remaining pecans over top.
• Refrigerate several hours before serving.

ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS

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.