INSTRUCTIONS
This recipe is wholesome and easy. The carrots and the pineapple work together to keep the cake moist.
Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots.
Sift together flour, baking soda, baking powder and salt.
Stir in cinnamon. Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan..
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm. The carrot pineapple cake recipe is ready to serve...enjoy the cake ! Nice !
Cream sugar, eggs, and oil together. Mix flour, soda, cinnamon, and salt together and add to creamed mixture. Mix well and add carrots, pineapple, coconut, and nuts. Mix well then pour in 9 x 13 buttered pan. Bake at 300 degrees for one hour or until done.
Topping (for carrot and pineapple cake) :
1/4 c. milk
1 egg, beaten
1 cube butter
1 c. coconut
1 c. nuts
1 c. sugar
1 tsp. vanilla
Combine milk and egg. Then pour other ingredients in, except vanilla, and bring to boil. Cook 2 minutes stirring constantly. Add vanilla and pour over warm cake. Cool. Enjoy the CARROT AND PINEAPPLE CAKE recipes !!!
2 1/2 cups peeled and finely grated carrots (9.5 oz.)
Dry Ingredients
2 cups all-purpose flouruse my food processor)
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
Wet ingredients
4 large eggs
3/4 cup Vegetable oil
1/2 cup vanilla Greek yogurt (regular or lowfat)
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 cup pecans finely chopped
Pineapple Cream Cheese Frosting
2 8 oz. pkgs. cream cheese, room temperature ***
1/2 cup butter, room temperature ***
1/4 cup vanilla yogurt
1/8 teaspoon salt
2 1/2 cups Powdered sugar
1/2 cup pineapple preserves
INSTRUCTIONS
Carrot Cake
Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
Preheat oven to 325 degrees F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients, including drained pineapple, just until combined. Don't overmix.
Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined, being careful not to overmix.
Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for 45 minutes, or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.
Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
Assemble
Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
Top cake with 3/4 cup frosting and spread evenly. Top with a Second Cake and spread evenly with 3/4 cup frosting. Top with remaining Cake.
Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate Cake 30 minutes or until crumb layer has set. If remaining frosting gets too soft, refrigerate as well then whip a few times before using.
Frost the outside of cake as you desire with the remaining frosting then remove wax paper. Serve cake cold or at room temperature.
Storage
Frosted Carrot Cake can be covered with cake dome and refrigerated for up to 4 days Cool. Enjoy the CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING recipes !!!
CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING VIDEO :
Grease and lightly flour bundt pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 degrees for about 1 1/2 hours. Cool 10 minutes in pan before unmolding. Frost with Currant - Nut Icing. sugar 1 pkg. (8 oz.) cream cheese 1/4 c. butter 2 tbsp. milk 2 tbsp. vanilla 1/4 c. walnuts & currants
Beat until smooth, folding in nuts and currants. Cover cake. The carrot pineapple cake recipe is ready..enjoy it !
This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.
Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).
Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)
Beat the eggs, add the sugar.
Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan.
.
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm. The carrot pineapple cake recipe is ready to serve...enjoy the cake ! Nice !
