CARROT-PINEAPPLE CAKE 2

CARROT-PINEAPPLE CAKE 2

INGREDIENTS

• 1 pkg. yellow cake mix
• 1 (4 serving) pkg. Jello vanilla instant pudding and pie filling
• 4 eggs
• 1/4 c. oil
• 3 c. grated carrots
• 1 (8 oz.) can crushed pineapple in juice, drained
• 1/2 c. chopped nuts
• 1 tsp. cinnamon
• 1/2 tsp. salt

INSTRUCTIONS
Combine cake mix, pudding mix, eggs, oil, carrots, pineapple, nuts, cinnamon, and salt in large mixer bowl. Blend, then beat a medium speed of electric mixture for 4 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 50-55 minutes or until cake tester comes clean. Do not under bake. Cool in pan 15 minutes. Remove from pan, sprinkle with confectioners' sugar or frost, if desired. Enjoy !

CARROT PINEAPPLE CAKE

CARROT PINEAPPLE CAKE

INGREDIENTS

• 3 c. sifted cake flour
• 2 c. sugar
• 2 tsp. cinnamon
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 1 (8 oz.) can crushed pineapple
• 3 eggs, beaten
• 3/4 c. cooking oil
• 3/4 c. buttermilk
• 2 tsp. vanilla
• 1 1/2 c. chopped walnuts
• 2 c. raw carrots, grated
• 3 1/2 oz. shredded coconut

INSTRUCTIONS
Mix together all dry ingredients. Drain pineapple and save the juice. Add the pineapple juice to the dry mixture. Add eggs, oil, buttermilk and vanilla. Beat for 3 minutes. Stir in pineapple, nuts, carrots and coconut. Bake in a greased and floured 12 cup bundt pan at 325 degrees for 1 hour and 30 minutes or until cake tests done. Cool in pan for 10 to 15 minutes. Turn out on wire rack or serving plate. May top with a buttermilk glaze.

GLAZE: In a saucepan, mix 1/2 teaspoon baking soda, 1 teaspoon white corn syrup, 1 stick butter, 1 cup sugar and 1/2 cup buttermilk. Bring to a boil and cook for 5 minutes. Remove from heat and add 1/2 teaspoon vanilla. Prick cake with fork and pour glaze over hot cake, coating completely. Enjoy !

ORANGE-PINEAPPLE CARROT CAKE

ORANGE-PINEAPPLE CARROT CAKE

INGREDIENTS

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 4 large eggs
• 3/4 cup frozen pineapple-orange juice concentrate, thawed
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 cups grated carrots
• 1 8 1/2-ounce can crushed pineapple in juice, well drained
• 1/2 cup raisins
• 1/2 cup chopped macadamia nuts
• 1 1/2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups powdered sugar

PREPARATION

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.) Enjoy !

Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple Carrot Cake with Cream Cheese Frosting

Ingredients:

For the cake:

• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 4 large eggs
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans

For the frosting:

• 1 (8-ounce) package cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar

For decorating:

• 1 1/2 cups orange candy melts
• 1 1/2 cups green candy melts
• Equipment: Pastry bags; Small round pastry tip 

Directions:

Make the cake:

• Preheat the oven to 350ºF. Grease and flour a 9x13-inch cake pan.
• In a large bowl, combine the grated carrots, flour, sugar, baking soda, salt and cinnamon. Add the eggs, oil, vanilla extract, crushed pineapple and chopped pecans, stirring until combined. Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a toothpick inserted comes out clean.
• Transfer the cake, still in the pan, to a cooling rack to cool completely then invert it onto a large cutting board.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, scraping down the sides as needed. Add the butter and vanilla extract, beating until combined.
• Stop the stand mixer, sift the confectioners' sugar into the bowl and then beat just until combined.

Decorate the cake:

• Line a large baking sheet with wax paper. Melt the green candy melts in the microwave or on the stove per the package instructions then transfer it to a piping bag fitted with a small round tip. Pipe carrot stems onto the wax paper by piping a long line with leaves on the end. Set the carrot stems aside to cool until they have fully hardened.
• Once the cake has cooled completely, frost it with the cream cheese frosting then slice it into carrot-shaped pieces. 
• Melt the orange candy melts in the microwave or on the stove per the package instructions then transfer it to a piping bag fitted with a small round tip. Pipe the orange candy coating across the top of the cake slices in your preferred pattern, and then carefully insert about three of the hardened candy carrot stems into the back side of each slice of cake. Serve immediately. Enjoy it!