Spiced Walnut Carrot Cake With Pineapple 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.

SPICED CARROT PINEAPPLE CAKE



Spiced Carrot Pineapple Cake image

Spiced Carrot Pineapple Cake -- a delightful mixture of textures and fragrant spices topped with creamy smooth frosting!

Provided by Charlene - A Pinch of Joy

Categories     Dessert

Time 1h5m

Yield 18 servings

Number Of Ingredients 23

2 cups flour
1 ½ cup sugar
¼ cup brown sugar, packed
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
2 cup grated and peeled carrots, packed
1 cup sweetened coconut flakes
½ cup golden raisins, optional
1 can 8 oz crushed pineapple, drained
1 Tablespoon of pineapple juice, from above
1 ½ cup of English walnuts
1 cup cooking oil
2 teaspoons vanilla extract
3 eggs
¼ cup butter
1 8oz package of cream cheese
1 cup powdered sugar
4 teaspoons vanilla extract
Tiny pinch of salt

Steps:

  • Peel and grate carrots. I use a bag of baby carrots and run them through the food processor.
  • Measure all dry ingredients into large bowl and whisk together.
  • In mixing bowl, mix together carrots, drained pineapple, raisins, coconut flakes and walnuts.
  • Add oil, vanilla and reserved pineapple juice.
  • Add eggs one at a time, mixing well between each one.
  • Slowly add dry ingredients and mix until well mixed about one minute. Do not overmix.
  • Spray 9x13 pan with cooking spray and pour batter evenly into pan.
  • Bake at 350 degrees for 40-45 minutes until toothpick inserted in center comes out clean.
  • Allow to cool thoroughly before cutting or icing.
  • Soften butter and cream cheese at room temperature.
  • Cream butter until light about 2 minutes.
  • Add cream cheese and cream with butter for additional 2 minutes.
  • Slowly add powdered sugar, salt and vanilla. Mix well.
  • If desired, you can add up to one more cup of powdered sugar to your desired sweetness and firmness.
  • Keep at room temperature for ease in icing, but refrigerate any leftovers.

Nutrition Facts : Nutrition Information Serving size 1 piece 3 inches by 1.5 inches

SPICED WALNUT CARROT CAKE WITH PINEAPPLE



Spiced Walnut Carrot Cake with Pineapple image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisins
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
Powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
  • Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

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

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