CARROT AND PINEAPPLE CAKE - INA GARTEN
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
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
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
CARROT CAKE WITH GINGER MASCARPONE FROSTING
Steps:
- Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
- In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
- Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES
Make and share this Barefoot Contessa's Carrot Cake Cupcakes recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 22 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
- Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
- Mix until just combined.
- Line muffin pans with paper liners.
- Scoop the batter into 22 muffin cups until each is 3/4 full.
- Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
- Cool on a rack.
- Frosting:.
- Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
- Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
- **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 509.9, Fat 31.3, SaturatedFat 10.6, Cholesterol 67.6, Sodium 348.4, Carbohydrate 56, Fiber 1.5, Sugar 43.8, Protein 4.3
CARROT AND PINEAPPLE CAKE (BAREFOOT CONTESSA)
Number Of Ingredients 14
Steps:
- reheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. 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. Top with cream cheese frosting, decorate with pineapple chunks.
More about "barefoot contessas carrot pineapple cake recipes"
BAREFOOT CONTESSA'S CARROT PINEAPPLE CAKE - WILLOW …
Web Nov 1, 2009 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 …
From willowbirdbaking.com
Estimated Reading Time 6 mins
From willowbirdbaking.com
Estimated Reading Time 6 mins
See details
INA GARTEN CARROT PINEAPPLE CAKE - DELISH SIDES
Web Jun 13, 2023 This Ina Garten Carrot Pineapple Cake, a Barefoot Contessa creation, is truly one of the best cakes that blends the natural …
From delishsides.com
Cuisine AmericanTotal Time 1 hrCategory Dessert, BreakfastCalories 1457 per serving
From delishsides.com
Cuisine AmericanTotal Time 1 hrCategory Dessert, BreakfastCalories 1457 per serving
See details
CARROT CAKE WITH GINGER MASCARPONE FROSTING | RECIPES …
Web 1-1/2 teaspoons kosher salt 1 pound carrots, grated 1 cup raisins 1 cup chopped walnuts Ginger Mascarpone Frosting (recipe follows) Crystallized ginger (not in syrup), chopped, for garnish Preheat the oven to 400 …
From barefootcontessa.com
From barefootcontessa.com
See details
BAREFOOT CONTESSA PINEAPPLE UPSIDE DOWN CAKE - EASY KITCHEN …
Web Aug 19, 2023 Instructions. Preheat oven to 350°F (175°C). Melt 1/4 cup butter and pour into a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Arrange …
From easykitchenguide.com
From easykitchenguide.com
See details
BAREFOOT CONTESSA PINEAPPLE UPSIDE DOWN CAKE - DELISH SIDES
Web Preheat the oven to 350 degrees and grease the sides of a 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter. For the topping: In a small bowl, beat the …
From delishsides.com
From delishsides.com
See details
NEW RECIPE: INA GARTEN'S TWIST ON THE CLASSIC CARROT CAKE IS …
Web There’s vanilla extract — the Barefoot Contessa’s favorite “good” vanilla is Nielsen-Massey Madagascar Bourbon pure vanilla extract — in the batter as well as baking soda, salt, …
From cakebaking.net
From cakebaking.net
See details
INA GARTEN CARROT CAKE - DELISH SIDES
Web Hamdi Saidani Leave a Comment This Ina Garten Carrot Cake from barefoot contessa is one of the Best and Easiest Carrot Cakes Ever. This easy homemade carrot cake is …
From delishsides.com
From delishsides.com
See details
CARROT AND PINEAPPLE CAKE BAREFOOT CONTESSA RECIPES
Web Ingredients 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. Loaded 0% Beat the sugar, …
From tfrecipes.com
From tfrecipes.com
See details
BAREFOOT CONTESSA'S CARROT PINEAPPLE CAKE - LIVEJOURNAL
Web Nov 1, 2009 1 1/2 teaspoons kosher salt 1 cup raisins 1 cup chopped walnuts 1 pound carrots, grated 1/2 cup diced fresh pineapple Cream Cheese Frosting Ingredients: 3/4 …
From bakebakebake.livejournal.com
From bakebakebake.livejournal.com
See details
INA GARTEN'S CARROT AND PINEAPPLE CAKE | BAREFOOT CONTESSA | FOOD ...
Web Sep 13, 2023 0:00 / 3:42 Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network Food Network 2.4M subscribers Subscribe 778 Share 47K views 3 weeks …
From youtube.com
From youtube.com
See details
CARROT PINEAPPLE CAKE | HOW TO MAKE AHEAD - THIS …
Web Mar 25, 2018 So totally delicious! Make-Ahead Carrot Pineapple Cake Instructions: Get together all of the ingredients. Tip: shred carrot using small holds on box grater. I used about 4 medium sized peeled carrots to …
From thisdelicioushouse.com
From thisdelicioushouse.com
See details
MOIST AND SOFT CARROT CAKE WITH PINEAPPLE AND CREAM CHEESE
Web May 20, 2019 Best Ever Moist and Soft Carrot Cake with Pecans, Pineapple and Cream Cheese Frosting | | The Best Recipe, perfectly delicious!This carrot cake recipe contai...
From youtube.com
From youtube.com
See details
INA'S 5-STAR CARROT CAKE RECIPE: FOOD NETWORK | FN …
Web Ina’s genius twist (using fresh, diced pineapple instead of crushed, canned fruit) gives this cake amazing flavor and helps it bake up perfectly moist and tender, without fail.
From foodnetwork.com
From foodnetwork.com
See details
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA - YOUTUBE
Web Apr 13, 2021 0:00 / 5:22 Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network Food Network 2.41M subscribers Subscribe 6.4K Share 436K views 2 years …
From youtube.com
From youtube.com
See details
BEST CARROT AND PINEAPPLE CAKE RECIPES | EASTER | FOOD …
Web Feb 4, 2022 Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Step 5. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a …
From foodnetwork.ca
From foodnetwork.ca
See details
BAREFOOT CONTESSA’S CARROT PINEAPPLE CAKE | WILLOW BIRD BAKING
Web Nov 1, 2009 Recipe by: Barefoot Contessa (adapted by me) Yields: one two-layer, 8- or 9-inch cake Cake Ingredients: 2 cups granulated sugar 1 1/3 cups vegetable oil ... 25 …
From willowbirdbaking.wordpress.com
From willowbirdbaking.wordpress.com
See details
I TRIED INA GARTEN'S CARROT CAKE RECIPE | THE KITCHN
Web Sep 9, 2020 Turns out Ina has two recipes for carrot cake: One is a carrot and pineapple cake, while the other is a more traditional carrot cake from her cookbook …
From thekitchn.com
From thekitchn.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love