Carrot Cake With Crushed Pineapple And Pecans Recipes

CARROT PINEAPPLE CAKE I

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.

CARROT CAKE WITH CRUSHED PINEAPPLE AND 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.

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING

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 PECAN CARROT CAKE

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.