Carrot Cake Recipes With Pineapple & Nuts

In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. …

Rating: 5/5(11)
Category: Desserts
Servings: 12
Total Time: 55 mins
1. In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended.
2. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans.
3. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes.
4. 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.

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Grease and flour a 9x13 inch pan. Advertisement. Step 2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, …

Rating: 5/5(680)
Calories: 329 per serving

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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 …

Rating: 5/5(652)
Difficulty: Intermediate
Category: Dessert
Steps: 7
1. Preheat the oven to 350 degrees F.
2. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3. 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.
4. 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.

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Introducing the best carrot cake recipe, a moist spice cake loaded with carrots, pineapple, coconut and chopped nuts. Top this homemade cake with cream …

Rating: 5/5(3)
Total Time: 55 mins
Servings: 15
Calories: 532 per serving
1. Preheat the oven to 350 degrees.
2. Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
3. Once the cake is cooled, place one layer on a cake plate. Frost the top of the cake layer.

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Vegan Carrot Cake with Walnuts and Pineapple + Cream Cheese Frosting Lettuce Veg Out. milk, vegetable oil, whole wheat flour, cinnamon, carrot, brown sugar and 10 more.

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Add vanilla, raisins, carrots, coconut, walnuts, and pineapple. Use well buttered, floured 9 X 13 pan. Bake 350 45 to 50 minutes. To prepare frosting: Use electric mixer, beat together cream cheese and butter. Beat in powdered sugar a little at a time. Add vanilla. Spread the frosting on the cooled cake and chill the cake, covered for 1 hour.

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Preheat the oven to 350 degrees. In a large bowl, beat together the sugar and oil. Add in the eggs, beating well. In a separate bowl, sift together the flour, baking …

Rating: 4.7/5(3)
Total Time: 55 mins
Category: Dessert
Calories: 532 per serving
1. Preheat the oven to 350 degrees.
2. Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
3. Once the cake is cooled, place one layer on a cake plate. Frost the top of the cake layer.

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To make the carrot cake: Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside. In a large mixing bowl, whisk …

1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

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Carrot Cake Tori Avey. crushed pineapple, unsalted butter, cream cheese, salt, granulated sugar and 20 more.

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Preheat the oven to 350°F (180°C) and grease a 13x9-inch baking dish. Set aside. In a large bowl combine sugar, vegetable oil, and eggs with a spatula. Add grated carrots and orange zest. Mix until combined. In a small bowl combine flour,

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Pineapple Carrot Cake: Preheat oven to 350ºF. Spray two 9-inch cake pans with nonstick spray. Line bottom of pans with cut-to-size wax paper or parchment and spray paper. Set aside. Whisk the flour, baking powder, baking soda, salt, and …

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Grease and flour a 9-cup tube pan; set aside. 3. In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well. 4. In a large mixer bowl combine …

1. Heat oven to 350°F.
2. Grease and flour a 9-cup tube pan; set aside.
3. In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
4. In a large mixer bowl combine the sugar, oil, 1 Tbsp. vanilla and the eggs until well mixed. Slowly add the dry ingredients at low speed. Then, add the carrots, pineapple, raisins, and nuts until well mixed. Pour evenly into prepared pan.

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Grease and flour three 9-inch round or square cake pans. Sift flour, cinnamon, baking soda, and salt together in a bowl. Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans.

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In a large bowl, sift together 2 cups of flour, the cinnamon, cloves, nutmeg, ginger, salt, baking powder, and baking soda. Whisk together. In another …

Rating: 5/5(12)
Servings: 10
Cuisine: American
Category: Dessert

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DIRECTIONS. Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides. Sift dry ingredients into a large mixing bowl. Dry …

1. Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
2. Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
3. Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
4. Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.

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Frequently Asked Questions

How do you make homemade carrot cake?

In a medium bowl, combine grated carrots and brown sugar. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until light. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.

What is the best carrot cake recipe?

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

What are the ingredients for a carrot cake?

Carrot cake more closely is a quick bread in method of preparation. All the wet ingredients, such as the typical eggs, vegetable oil, yogurt, melted butter and, are mixed together. Then, all the dry ingredients; such as flour, grated carrots, baking powder, baking soda, allspice, cinnamon, nutmeg, salt, sugar,...

How many carrots do you need for a carrot cake?

Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you'll notice how wet they are. That is PRIME moisture for your baked cake and you don't want to skip it!

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