Spelt Carrot Cake With Pineapple Raisins And Coconut Recipes

SPELT CARROT PINEAPPLE COCONUT WALNUT CAKE

Steps:

• 1. Pre-heat oven to 350F. Grease and flour a bundt cake pan.
• 2. Mix all ingredients (except cream cheese, pineapple juice and powdered sugar) together and gently pour into cake pan.
• 3. Bake 45 minutes or until skewer comes out clean. Sit for 5 minutes then turn out onto cooling rack to cool completely.
• 4. Beat the room temperature cream cheese till fluffy. Add half the powdered sugar and half the pineapple juice and beat, then add remaining and beat till smooth and runny.
• 5. Pour frosting over cooled cake and top with crushed walnuts.

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.

SPELT CARROT CAKE WITH PINEAPPLE, RAISINS AND COCONUT

Steps:

• IN a large bowl, combine spelt flour, cinnamon, baking powder, baking soda, nutmeg and salt. In a separate bowl, whisk together brown sugar, oil, orange juice, eggs and vanilla until well combined. Whisk in carrots, coconut, raisins and pineapple. Pour wet mixture over dry, whisking gently until thoroughly incorporated. The batter will be slightly runny. Pour into prepared pan. Bake in centre of preheated 325 F oven for about 45 minutes or until top of cake springs back when very lightly pressed. Remove pan to wire rack to cool completely. Frosting: In a bowl of an electric mixer fitted with a paddle attachment, beat butter with cream cheese until smooth and fluffy. Beat in icing sugar, 1/2 cup at a time, until frosting is smooth and spreadable. Spread over cooled cake.

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.