TROPICAL CARROT CAKE
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Nutrition Facts :
PINEAPPLE CARROT CAKE
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
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
TO DIE FOR CARROT CAKE
This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
- Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
PINEAPPLE CARROT CAKE
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
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.
TROPICAL CARROT CAKE
This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.
Provided by Rita1652
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Cake-Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- In a food processor mix first 8 ingredients with metal blade.
- Through feed tube add oil, eggs and vanilla pulsing to mix together.
- Put rest of ingredients into the processor and pulse just to mix inches.
- Do not over mix.
- Pour into cake pan and bake for 45-60 minutes.
- Frosting: Beat ricotta well add sugar and vanilla.
- Gentle fold the chips then the whipped cream.
- Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
Nutrition Facts : Calories 632.2, Fat 37.6, SaturatedFat 15, Cholesterol 89, Sodium 414.8, Carbohydrate 65.9, Fiber 2.8, Sugar 48, Protein 11
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