CARROT CAKE RECIPE WITH PINEAPPLE AND COCONUT RECIPES

Name: Pineapple Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings.
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1-1/2 cups canola oil; 4 large eggs, room temperature; 3 jars (4 ounces each ) carrot baby food; 1 can (8 ounces) crushed pineapple, drained; 1/2 cup chopped walnuts; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 3-3/4 cups confectioners' sugar; Additional chopped walnuts and edible blossoms, optional

PINEAPPLE CARROT CAKE RECIPE: HOW TO MAKE IT

Pineapple Carrot Cake Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups canola oil
4 large eggs, room temperature
3 jars (4 ounces each ) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts and edible blossoms, optional

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, FatContent 46g fat (13g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 92g carbohydrate (70g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

MOM'S PINEAPPLE-CARROT CAKE RECIPE | ALLRECIPES

Mom's Pineapple-Carrot Cake Recipe | Allrecipes image

This cake brings back memories of Easter, childhood and family.

Provided by Doris Whittle

Categories Pineapple Desserts

Yield 1 - 10 inch Bundt pan

Number Of Ingredients 13

Ingredients

1 (8 ounce) can crushed pineapple with juice
3 cups all-purpose flour
2 ¾ cups white sugar
1 tablespoon baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups vegetable oil
4 eggs, beaten
1 tablespoon vanilla extract
1 ½ cups shredded carrots
1 ¼ cups flaked coconut
1 cup chopped walnuts
1 cup confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.
In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.
Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

Nutrition Facts : Calories 717 calories, CarbohydrateContent 89.9 g, CholesterolContent 62 mg, FatContent 38 g, FiberContent 3 g, ProteinContent 7.3 g, SaturatedFatContent 6.8 g, SodiumContent 543.5 mg, SugarContent 62.4 g

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