CARROT AND PINEAPPLE SALAD RECIPES

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CARROT AND PINEAPPLE CAKE RECIPE | INA GARTEN | FOOD NETW…



Carrot and Pineapple Cake Recipe | Ina Garten | Food Netw… image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

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.

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE ...



Miss Brown's Pineapple Carrot Cake with Cream Cheese ... image

Provided by Kardea Brown

Categories     dessert

Total Time 2 hours 15 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon 
1 1/2 teaspoons baking soda 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 teaspoon ground ginger 
1/4 teaspoon allspice 
1 cup vegetable oil 
1 cup crushed canned pineapple
1 cup packed light brown sugar
1/2 cup granulated sugar 
2 teaspoons vanilla extract
3 large eggs 
3 cups grated carrots (preferably grated by hand)
1 cup golden raisins 
3/4 cup chopped or whole walnuts 
1 cup (2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon vanilla extract 
5 cups confectioners' sugar 
1 cup walnuts 

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
  • Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
  • Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
  • For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
  • Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

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CARROT AND PINEAPPLE CAKE RECIPE | INA GARTEN | FOOD NETW…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 10 minutes
Category dessert
  • 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.
See details


MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE ...
From foodnetwork.com
Reviews 4.9
Total Time 2 hours 15 minutes
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  • Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.
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MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE ...
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