How To make Carrot Pineapple Cake
1/2 c Butter or oleo, softened**
3 Eggs**
1 c Thawed frozen unsweetened
-pineapple juice concentrate 2 ts Vanilla
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Salt
3 c Shredded carrots
ICING:
8 oz Cream cheese, softened
1 cn (8 oz) crushed pineapple in
-unsweetened juice, drained -well 1 ts Vanilla
1/2 c Chopped toasted pecans (op)
**PERSONAL NOTE from Ursula -Taylor - to cut back on -fat - use egg substitute.. -and low fat margarine.. Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter evenly into greased 12 x 8" baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Prepare Icing by combining all ingredients except pecans. Mix well. Spread over cooled cake. Sprinkle with pecans, if desired. Nutritional information per serving: calories - 319, protein - 6 g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium - 346 mg. Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit. FROM: Favorite All Time Recipes - Sugar-Free Desserts Copyright December 1992 NOTE*** Lower fat content by using egg substitutes, omitting pecans, and using Neufchatel (light) cream cheese in icing. -----
How To make Carrot Pineapple Cake's Videos
Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network
Ina makes her carrot cake extra special with pineapple and a cream cheese frosting!
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Carrot and Pineapple Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
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.
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Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network
Moist Scratch Carrot Cake with Pineapple
A scratch carrot cake with pineapple then covered with cream cheese frosting. This recipe makes a really moist carrot cake made with brown sugar, spices, pineapple and walnuts. It's also the perfect homemade cake for Easter or really anytime of year.
PRINTABLE RECIPE HERE:
WANT THE RECIPE IN GRAMS? Click on the recipe link above. In that post you'll see the recipe card and a button under the ingredients to switch it to metric. That will give you gram measurements.
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The best ever Pineapple Carrot Cake! #shorts #carrotcake #easter
This Pineapple Carrot Cake is ultra fluffy and moist, and is flavored with fresh carrots, juicy pineapple, and cozy spices like cinnamon and ginger. Top it off with a silky cream cheese frosting for the perfect Easter cake!
Recipe:
#carrot #cakerecipe #cake #cakedecorating #easterdessert #easterrecipes #easterdinner #creamcheese #frosting #easydessert #dessert #dessertrecipe
Moist Homestyle Carrot Cake With Pineapple
My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake! This cake is so moist and delicious paired with brown butter cream cheese frosting. A family favorite!
RECIPE ON BLOG ►
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Cake Ingredients ►
9 ounces All Purpose flour
7 ounces granulated sugar
7 ounces brown sugar
1/2 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger (powdered)
5 ounces vegetable oil
3 ounces butter (melted)
5 large eggs
1 Tbsp vanilla extract
5 ounces candied pecans (chopped)
3 ounces shredded coconut (toasted)
8 ounces carrots grated (about 4-5 medium carrots)
8 ounces pineapple (drained and crushed)
1 whole ripe banana mashed (or 4 oz unsweetened applesauce)
Cream Cheese Frosting Ingredients ►
16 ounces cream cheese (room temperature)
6 ounces unsalted butter (room temperature)
10 ounces brown butter (softened butter consistency)
32 ounces powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional)
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Carrot Cake with Pineapple and Coconut|Super Moist Carrot Cake Recipe
A recipe video on how to make Super Moist Carrot Cake. Loaded with coconut and pineapple this gorgeous cake is delicious slathered with cream cheese frosting. #foodvideo #baking #cakes #carrotcake #carrotrecipes #fallbaking #creamcheesefrosting #falldesserts #autumnrecipes #inmykitchen #howtomakecarrotcake #eatinggood #cookingchannel #homemadefood #dessertrecipe
Cake:
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
generous pinch nutmeg
1/2 cup canola or vegetable oil
1 1/2 cups granulated sugar
3 large eggs
2 tbsp orange juice
1 tsp vanilla extract
3/4 cup 2% milk
2 cups grated carrots, lightly packed
1 cup crushed pineapple, drained
1 cup unsweetened shredded coconut
Cream Cheese Icing:
8 ounces full-fat cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
Cake:
- Preheat oven to 350°F and spray a 9x13 pan with non-stick spray.
- In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
-Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
-Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
Cream Cheese Icing:
-Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
Recipe Notes:
-Cake freezes well without icing for up to a month if well wrapped.
-Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.
The recipe makes for a thick layer of icing. Icing freezes well on its own in an airtight container for up to a month.
The BEST Pineapple Carrot Cake Recipe - with Cream Cheese Frosting!!
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Super moist and delicious carrot cake recipe with crushed pineapple and chopped pecans! Frosted with my '5-Ingredient Cream Cheese Frosting'!
Video for Cream Cheese Frosting:
Video for chocolate garnishes:
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