Carrot Cake With Crushed Pineapple And Pecans Recipes

PINEAPPLE PECAN CARROT CAKE

Pineapple Pecan Carrot Cake image

Make and share this Pineapple Pecan Carrot Cake recipe from Food.com.

Provided by Carrot Cake

Categories Dessert

Time 1h35m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups vegetable oil
1 3/4 cups granulated sugar
3 eggs
2 cups flour
2 teaspoons salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped pecans
8 ounces crushed pineapple
16 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
3/4 cup shredded coconut

Steps:

Beat together oil, sugar and eggs until completely combined.
In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
Add to egg-sugar mix and mix well.
Drain the pineapple well.
Add carrots, pecans, and pineapple to mix. Blend well.
Pour batter into a greased and floured 9 or 10 inch pan.
Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
Let cake cool on rack without taking out of pan.
Cream together cream cheese, powdered sugar and vanilla extract.
Take cake out of pan and cover with the frosting. Sprinkle with coconut.

Nutrition Facts : Calories 1098.9, Fat 75.9, SaturatedFat 22, Cholesterol 141.7, Sodium 819.3, Carbohydrate 98.2, Fiber 4.1, Sugar 68.5, Protein 11.8

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS

Carrot Cake with Crushed Pineapple and Pecans image

This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.

Provided by Laurie Byrnes

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 ½ cups canola oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots, or more to taste
1 (8 ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1 cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). 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. Divide batter evenly among the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g

CARROT AND PINEAPPLE CAKE

Carrot and Pineapple Cake image

Provided by Ina Garten

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

Ingredients

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 BUNDT CAKE WITH CREAM CHEESE FROSTING

Carrot & Pineapple Bundt Cake With Cream Cheese Frosting image

My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.

Provided by Aussie-In-California

Categories Dessert

Time 1h40m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 19

Ingredients

3 cups flour
1 cup sugar
1 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 (8 ounce) can crushed pineapple in juice
2 cups carrots, grated
3 eggs, room temperature beaten
1 1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 cups pecans, chopped
4 1/2 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/4 cup butter
2 teaspoons milk
2 tablespoons pure vanilla extract
1/4 cup pecans, chopped

Steps:

CAKE: Grease and lightly flour bundt pan.
In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
Drain crushed pineapple reserve the drained juice.
In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
Stir in carrots, crushed pineapple and chopped pecans.
Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

PINEAPPLE CARROT CAKE

Pineapple Carrot Cake image

Consider this one of Betty's best-kept secrets. While you can't go wrong with our classic Carrot Cake recipe, this carrot cake with pineapple offers a tangy, tropical twist. This from-scratch version has all the traditional ingredients you'd expect in carrot cake, including warming spices, like cinnamon and nutmeg, and a homemade cream cheese frosting, so you know it'll live up to its name. In addition, it has juicy crushed pineapple stirred right into the batter, so this sensational spiced cake turns out ultra moist and utterly delectable!

Categories Dessert

Time 2h20m

Yield 15

Number Of Ingredients 16

Ingredients

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups grated raw carrots (medium grate)
4 large eggs
1 3/4 cups sugar
1 teaspoon vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla

Steps:

Heat the oven to 350°F. 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.
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 49 g, TransFat 0 g

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

Ingredients

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 CAKE WITH PECAN FROSTING

Carrot Cake with Pecan Frosting image

My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. -Adrian Badon, Denham Springs, Louisiana

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup shortening
2 cups sugar
4 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups shredded carrots (about 6 medium carrots)
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 cup chopped pecans

Steps:

Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 557 calories, Fat 27g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 358mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 2g fiber), Protein 6g protein.

PINEAPPLE CARROT CAKE

Pineapple Carrot Cake image

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups canola oil
4 large eggs, room temperature
3 jars (4 ounces each ) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts and edible blossoms, optional

Steps:

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. 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 reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.

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CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside. 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.
From carlsbadcravings.com

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GRANDMA'S CRUSHED PINEAPPLE CAKE • FOOD FOLKS AND FUN

2022-04-26 First, preheat the oven to 350 degrees F and spray a 9×13-inch baking dish with cooking spray. Next, using a large bowl, whisk together the flour, baking soda, salt, and sugar. Then, add in the eggs, vanilla, and crushed pineapple and stir together with a rubber scraper. Fold in the chopped pecans.
From foodfolksandfun.net

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CLASSIC CARROT CAKE {WITH PINEAPPLE} | FAVORITE FAMILY RECIPES

2020-04-05 Instructions. Beat eggs well; then add the next seven ingredients and beat well until smooth. Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon. Pour into a greased 9" x 13" cake pan and bake at 350 degrees for 50 minutes. When cake is slightly warm, spread with cream cheese frosting.
From favfamilyrecipes.com

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