Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting! So is whipping up the rich cream cheese frosting. Divide … Fold in the carrots and pineapple. Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean. Pour the batter into the prepared baking pan. If you prefer, you could make it as two single layer cakes or even as carrot cake cupcakes! Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean. -  In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a … Add the eggs, vegetable oil, shredded carrots, and 2 teaspoons of vanilla; beat until well blended. Keyingredient.com is a free cooking website. Spread the top with 1 cup frosting; refrigerate until the frosting is … Pour into 9x13 inch pan. Frost the Pineapple Carrot Cake. Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Something went wrong. Join us and discover thousands of recipes from international cuisines. In the introduction, Mrs. Fields promises the cocoa is not overpowering and that the cake has the moist crumb you expect from good carrot cake. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. … I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting! The pineapple also adds to the moistness of the cake but it is essential that you drain the juice from the can of pineapple. It was moist and really good. Pour the batter evenly between the three prepared cake tins. Add the dry ingredients gradually until well mixed. Mix well and pour into greased and floured tin (9 x 13 inch) Bake for approx 45 mins or until cake no longer moist in centre. Everyone loved the cake and wanted recipe. Topped with a homemade lemon cream cheese frosting, this cake … Use some of the frosting to place between the two layers, and then decorate the carrot cake however with pineapple you’d like! Also used chocolate fudge icing.  (Review from Allrecipes USA and Canada), I made this for my daughter's birthday. So the next time you decide to whip up a carrot cake to celebrate the fall—or really any season—be sure to add pineapple … ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. In another bowl, stir together the eggs, vanilla and oil. -  In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, … Instructions. Carrot Cake with Pineapple and Coconut - this carrot cake recipe gets its moist texture and nuanced flavor from crushed pineapple, unsweetened coconut, lots of grated carrot, and baking spices. In a medium bowl stir together the flour, sugar, bicarb soda, salt and cocoa, set aside. Thanks. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. Divide batter evenly among the prepared cake … If you don’t drain the juice then the cake will be too wet and will not … Carrot and Pineapple Cake Recipe | Ina Garten | Food Network But it's good enough to serve w/o frosting. In a large bowl combine flour through salt. Stir in the dry ingredients until they are completely absorbed.  (Review from Allrecipes USA and Canada). This cake is moist and delicious. Pour the batter evenly between the three prepared cake tins. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. But it's good enough to serve w/o frosting. Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl.  (Review from Allrecipes USA and Canada), This cake is moist and delicious. I chose to use a Wilton 1M tip and make a rosette pattern for these photos, but I often just spread it on! It was moist and really good. -  Pour into prepared pans. My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake! In another bowl, stir together the eggs, vanilla and oil. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. Pour the batter evenly between the three prepared pans. Don't panic, the center will sink … In another bowl stir together the eggs, vanilla and oil. Beat until smooth, then stir in the coconut and nuts. 18 Jul 2002 Cover the … Plus, it's a great way to sneak healthy carrots into dessert. In a small bowl, mix 2 … Fold in the flour until just incorporated, then mix in the carrot and pineapple to combine. Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Also used chocolate fudge icing. I made this for my daughter's birthday. Mix the wet ingredients – Using a large bowl, cream … Privacy Policies, This is an excellent cake recipe that makes moist, delicious muffins. Preheat oven to 325 degrees F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans. In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. Set aside. So yes, using pineapple can even make your carrot cake healthier. Powered by Brandeploy How to Make Carrot Cake with Pineapple Prep – Preheat the oven to 350 degrees and grease two 9-inch cake pans and set aside. Thanks! Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended. Place one cake layer on a platter. The email addresses you entered will not be stored and will be used only to send this email. Please try again. Fold in the carrots and pineapple. Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. This Chocolate Carrot Cake, adapted from a Mrs. Fields recipe, is made with the usual carrot cake proportions, but rather than spices, includes a half cup of cocoa powder and some pineapple. No matter how you make it, this is a must-try carrot cake! I will make it again. With our easy recipes, making moist carrot cake (or cupcakes) from scratch is a breeze. Fold in carrots, pineapple, coconut, and pecans. Frost cake when cool. Cream Cheese Icing: Combine the cream cheese, butter and icing sugar in a medium bowl. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Chocolate, Carrot and Pineapple Layer Cake. Do you have a website or cooking blog? Everyone loved the cake and wanted recipe. There are two camps in the world of carrot cake – pro-pineapple and anti-pineapple. Grease and flour three 9 inch round cake pans. Bake at 350 degrees for about 45 minutes. 31 Mar 2005 This is great with the coconut cream cheese icing. Line 22 muffin tins with cupcake liners and set aside. Preheat oven to 350 degrees. Fold in the carrots and pineapple. Stir in the dry ingredients until they are completely absorbed. Stir in the cinnamon, baking powder, baking soda, and salt to combine. (Cake needs to be pulling away from edges of tin) Icing Beat the cream cheese with the butter and few drops of vanilla essence. A chocolate carrot cake? I will make it again. Preheat oven to 350 degrees F (175 degrees C). This is the perfect carrot cake- moist and sweet from the addition of pineapple and with a hint of chocolate which adds richness with out really tasting like chocolate. 1/2 cup pineapple preserves Instructions: Carrot Cake Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. 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