Carrot And Pineapple Cake Barefoot Contessa Recipes

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CARROT AND PINEAPPLE CAKE



Carrot and Pineapple Cake image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

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
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
1/2 cup diced fresh pineapple

Steps:

  • 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.

CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

The carrots and pineapple work together to keep this cake moist and wholesome.

Provided by Linda

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g

CARROT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Carrot-Pineapple Cake With Cream Cheese Frosting image

I haven't made this particular recipe yet, but I have had this cake before and it's super moist and delicious...needless to say I look forward to trying this recipe out soon! I got this from Food Network's The Barefoot Contessa. **UPDATE** I made the cake, and it is DEElicious, however I had way too much frosting, and the calories were outrageous. I have amended the recipe to use only half the amount of frosting. If you'd like the original amount, just double it.

Provided by aHardDaysNight

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 17

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 all-purpose flour, 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 lb carrot, grated
1/2 cup diced fresh pineapple
8 ounces cream cheese, at room temperature
1/4 lb unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/2 lb confectioners' sugar, sifted

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • Whisk the sugar, oil, and eggs together until the color changes to light yellow.
  • Add the vanilla.
  • In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients.
  • Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
  • Fold in the carrots and pineapple.
  • Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans on a wire rack.
  • Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
  • Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
  • Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.

Nutrition Facts : Calories 590.8, Fat 34.9, SaturatedFat 9.6, Cholesterol 69.9, Sodium 403.9, Carbohydrate 66.9, Fiber 2.4, Sugar 46.8, Protein 6

CARROT AND PINEAPPLE CAKE - INA GARTEN



Carrot and Pineapple Cake - Ina Garten image

Not only does this moist cake look beautiful but it tastes fantastic as well. The cream cheese frosting compliments the pineapple in the cake and the carrots and raisins as well. This is the best carrot cake I have had in years!

Provided by Alliegal

Categories     Dessert

Time 1h15m

Yield 1 2 layer cake, 8 serving(s)

Number Of Ingredients 18

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 all-purpose flour, 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 lb carrot, grated
1/2 cup diced fresh pineapple
3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 lb confectioners' sugar, sifted
1/2 cup diced fresh pineapple

Steps:

  • 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.

Nutrition Facts : Calories 1451.6, Fat 86.6, SaturatedFat 30.3, Cholesterol 199.8, Sodium 844.4, Carbohydrate 163.1, Fiber 4.9, Sugar 121.5, Protein 13.8

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