PINEAPPLE CARROT CAKE RECIPE - BETTYCROCKER.COM
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!
Provided by BETTYCROCKER.COM
Total Time 2 hours 20 minutes
Prep Time 20 minutes
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 , CarbohydrateContent 64 g, CholesterolContent 90 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 49 g, TransFatContent 0 g
CARROT COFFEE CAKE WITH BROWN BUTTER GLAZE - AN AFFAIR FROM TH…
In less than an hour, this delectable Carrot Coffee Cake with Brown Butter Glaze comes together with the tasty flavors of cinnamon, nutmeg and ginger. It will become your new favorite springtime brunch recipe or dessert!
Provided by Michaela Kenkel
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350, spray your bundt pan with non-stick cooking spray.
- Plump raisins by placing them in a bowl and pouring boiling water over them just until they are covered. Set aside while you prepare the rest of the cake. (5-10 minutes or so will do the trick!)
- Mix cake mix, flour, carrots, eggs and water together on low speed in your mixer until combined, then on high for two minutes.
- Drain the water from the raisins, fold them and the chopped walnuts into the cake batter by hand.
- Pour into prepared bundt pan. Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cake and cool slightly, about 10 minutes, before inverting it onto a plate.
- Prepare the glaze: In a small saucepan over medium heat, melt butter, stirring constantly. Butter will begin to brown to an amber color and become fragrant. Be careful not to let it burn. Remove from heat and add in vanilla. Whisk in powdered sugar, spices, and milk. Add more sugar if you want it a little thicker. Drizzle over warm (not hot) cake.
- Serve.
- Store in an airtight container.
Nutrition Facts : Calories 239 calories, CarbohydrateContent 41 grams carbohydrates, CholesterolContent 45 milligrams cholesterol, FatContent 7 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 282 milligrams sodium, SugarContent 26 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
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