This is an excellent cake recipe that makes moist, delicious muffins. The email addresses you entered will not be stored and will be used only to send this email. Cover the … Something went wrong. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. Stir in the cinnamon, baking powder, baking soda, and salt to combine. Powered by Brandeploy  (Review from Allrecipes USA and Canada), I made this for my daughter's birthday. Carrot and Pineapple Cake Recipe | Ina Garten | Food Network It was moist and really good. Please try again.  (Review from Allrecipes USA and Canada), This cake is moist and delicious. In a small bowl, mix 2 … Plus, it's a great way to sneak healthy carrots into dessert. Find more useful information here. Join us and discover thousands of recipes from international cuisines. This is the perfect carrot cake- moist and sweet from the addition of pineapple and with a hint of chocolate which adds richness with out really tasting like chocolate. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended. This is great with the coconut cream cheese icing. The pineapple also adds to the moistness of the cake but it is essential that you drain the juice from the can of pineapple. In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. Fold in the carrots and pineapple. Use some of the frosting to place between the two layers, and then decorate the carrot cake however with pineapple you’d like! In a large bowl (preferably chilled stainless steel bowl) pour heavy cream, vanilla pudding mix, … It was moist and really good. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. Thanks! Also used chocolate fudge icing. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Using a wooden spoon, stir in grated carrot, coconut, pineapple and then the walnuts. Stir in the well-drained pineapple, coconut, and 1/2 cup of the chopped walnuts or pecans. Bake at 350 degrees for about 45 minutes. This cake is moist and delicious. To make the frosting, combine the cream cheese, butter and confectioners sugar in a medium bowl. How to Make Carrot Cake with Pineapple Prep – Preheat the oven to 350 degrees and grease two 9-inch cake pans and set aside. … I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. This pineapple carrot cake recipe yields a two-layer cake. No matter how you make it, this is a must-try carrot cake! This Chocolate Carrot Cake, adapted from a Mrs. Fields recipe, is made with the usual carrot cake proportions, but rather than spices, includes a half cup of cocoa powder and some pineapple. My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake! Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Do you have a website or cooking blog? So the next time you decide to whip up a carrot cake to celebrate the fall—or really any season—be sure to add pineapple … Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean. Carrot Cake with Pineapple and Coconut - this carrot cake recipe gets its moist texture and nuanced flavor from crushed pineapple, unsweetened coconut, lots of grated carrot, and baking spices. I will make it again. I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting! Place one cake layer on a platter. I made this for my daughter's birthday. With our easy recipes, making moist carrot cake (or cupcakes) from scratch is a breeze. -  There are two camps in the world of carrot cake – pro-pineapple and anti-pineapple. Also used chocolate fudge icing. Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a … 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. Mix well and pour into greased and floured tin (9 x 13 inch) Bake for approx 45 mins or until cake no longer moist in centre. Privacy Policies, This is an excellent cake recipe that makes moist, delicious muffins. If you don’t drain the juice then the cake will be too wet and will not … Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Fold in the walnuts or raisins. Set aside. Stir in the dry ingredients until they are completely absorbed. Preheat oven to 350 degrees. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Mix the wet ingredients – Using a large bowl, cream … Fold in carrots, pineapple, coconut, and pecans. 31 Mar 2005 Whoops! In a medium bowl stir together the flour, sugar, bicarb soda, salt and cocoa, set aside. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. In a large bowl combine flour through salt. 18 Jul 2002  (Review from Allrecipes USA and Canada). If you prefer, you could make it as two single layer cakes or even as carrot cake cupcakes! I chose to use a Wilton 1M tip and make a rosette pattern for these photos, but I often just spread it on! (Cake needs to be pulling away from edges of tin) Icing Beat the cream cheese with the butter and few drops of vanilla essence. Topped with a homemade lemon cream cheese frosting, this cake … 09 Oct 2002 Line 22 muffin tins with cupcake liners and set aside. Spread the top with 1 cup frosting; refrigerate until the frosting is … Decorate with nuts,or whatever strikes your fancy, vegetable - fruit - apples - pineapple - carrot. Pour into 9x13 inch pan. I will make it again. Cream Cheese Icing: Combine the cream cheese, butter and icing sugar in a medium bowl. Divide … Don't panic, the center will sink … Add the dry ingredients gradually until well mixed. In another bowl, stir together the eggs, vanilla and oil. Pour the batter evenly between the three prepared cake tins. But it's good enough to serve w/o frosting. Grease and flour three 9 inch round cake pans. In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. Thanks. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. Instructions. -  -  Fold in the flour until just incorporated, then mix in the carrot and pineapple to combine. Fold in the carrots and pineapple. Pour the batter evenly between the three prepared cake tins. Pour the batter evenly between the three prepared pans. I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting! Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean. But it's good enough to serve w/o frosting. In another bowl stir together the eggs, vanilla and oil. It works, especially with the addition of pineapple which keeps it nice and moist. Frost the Pineapple Carrot Cake. Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the eggs, vegetable oil, shredded carrots, and 2 teaspoons of vanilla; beat until well blended. So is whipping up the rich cream cheese frosting. Fold in the carrots and pineapple. Grease and flour three 9 inch round cake pans. In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, … In another bowl, stir together the eggs, vanilla and oil. 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. So yes, using pineapple can even make your carrot cake healthier. A chocolate carrot cake? Everyone loved the cake and wanted recipe. Divide batter evenly among the prepared cake … Pour into prepared pans. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Chocolate, Carrot and Pineapple Layer Cake. Frost cake when cool. Preheat oven to 350 degrees F (175 degrees C). Stir in the dry ingredients until they are completely absorbed. Keyingredient.com is a free cooking website. Everyone loved the cake and wanted recipe. 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