Carrot Cake Recipe With Crushed Pineapple

CARROT CAKE Cooking The Amazing. carrot, vegetable oil, sugar, ground ginger, vanilla extract and 16 more. {Carrot Cake} Pastry Workshop - Romania. salt, vegetable oil, cinnamon powder, crushed pineapple, egg whites and 22 more. Carrot Cake Life with Susan. vanilla, sugar, salt, chopped walnuts, powdered sugar, baking soda and 11 more.

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Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside. 2. In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well.

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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 …

Author: Ina Garten
Steps: 7
Difficulty: Intermediate

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An Old Fashioned Carrot Cake recipe that is tried and true from my Grandma’s recipe box. It is super moist carrot cake made from scratch. A little pineapple is added to keep the cake moist and sweet. The icing is a perfectly flavored 4 ingredient Cream Cheese Buttercream. This is the Carrot Cake recipe you will add to your recipe box!

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This easy carrot cake recipe with cream cheese frosting stands out from the rest for two important reasons: I use both applesauce (instead of oil) and pineapple for extra moistness. The rest of the ingredients are typical cake

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Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture

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The homemade Carrot Cake itself is infused with brown sugar, cinnamon, hints of allspice and nutmeg, vanilla extract, vanilla yogurt, crushed pineapple, finely ground pecans and of course, carrots! The harmonious medley of ingredients are evenly dispersed throughout the cake and are not overly discernible yet each ingredient adds to the overall

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In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes.

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Mix all the cake ingredients together with an electric mixer until well blended. Pour into two greased 8" round cake pans. Bake 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes. Remove from …

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Line three 9″ round cake pans with wax paper rounds. Grease and lightly flour the paper rounds and insides of pans. Whisk together the flour, baking powder, baking soda and cinnamon in a medium bowl and set aside. In a large mixing bowl of a stand mixer, or use a hand mixer, add the eggs, oil, sugar, buttermilk and vanilla.

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How to Make a Moist Carrot Cake. There are two camps in the world of carrot cake – pro-pineapple and anti-pineapple. I am 100% team pineapple. Pineapple in carrot cake doesn’t make the cake taste like pineapple; rather, it adds more moisture. Use crushed canned pineapple and drain the liquid before adding it to the batter.

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An intoxicatingly moist carrot cake loaded with dates, coconut, raisins, pecans and crushed pineapple. Preheat oven to 350 degrees and grease and flour a bundt pan or 3 8 or 9" cake pans. Whisk together the flour, sugar cinnamon, baking soda, salt. Whisk in the eggs and vegetable oil until smooth.

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Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

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BEAT eggs in large bowl of Cuisinart Food Processor until light and fluffy. Add sugar and oil. Stir in flour and spices. Add carrots, undrained pineapple and ¾ cup pecans. Spread evenly in prepared pans. 3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.

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How do you make a homemade carrot cake?


  • Preheat the oven to 350 degrees.
  • In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.
  • Add in the eggs and stir until just combined.
  • Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. ...
  • Fold in your grated carrots.
  • Pour mixture into a greased 9x13 pan.

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How to make homemade carrot cake?

for Carrot Cake: preheat oven to 350 degrees F. Grease and flour 8-inch or 9-inch cake pan. Set aside. In a large bowl, using an electric mixer, whisk sugars, oil, applesauce, eggs and vanilla until well combined. Add baking powder, baking soda, cinnamon, ginger, nutmeg and salt and continue whisking until incorporated.

What is the best carrot cake?

The best carrot cake for afternoon tea

  1. WINNER: M&S Carrot Cake. A clear winner for its moist, gently spiced, warming vanilla sponge and juicy raisins, perfectly balanced by the indulgent thick cream cheese frosting.
  2. RUNNER-UP: Tesco Finest Carrot Cake. Sweet sultanas and brown sugar give this sponge a lovely flavour with a zingy orange cream cheese frosting.
  3. COOK Triple Layered Carrot Cake. ...

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What is the best carrot cake recipe?


  • Prepare your baking pans. ...
  • Heat the oven to 170°C or 338°F.
  • Make the cake batter. ...
  • Pour your cake batter into the lined baking tin or round cake pan if you wish. ...
  • While the cake is cooking. ...
  • Check the temperature with a temperature probe. ...

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