Carrot & Pineapple Cake
This recipe is one of my families favorite deserts'. It is always requested during the holidays season, and it always a big hit at any get together. This recipe is very simple and only takes about an hour to bake.
To begin you have to first make sure that your oven racks is set in the middle of the oven, to ensure the most efficient baking. Then set your oven to 350 degrees Fahrenheit. Once you do that, butter two (8 inch in diameter) round cake pans. An easy alternative to this would be to use Pam spray to butter cake pans. Then line each buttered pan with parchment paper, and then butter once more. After that flour each of the parchment/buttered pans with flour, and then set pans aside.
Once you have prepped the pans, its time to make the cake. To begin get out an electric mixer with a paddle attachment. Then beat together 2 cups of granulated sugar, 1 1/3 cups vegetable oil, and 3 large eggs(at room temperature) until the mixture appears light yellow. Then add 1 teaspoon of pure vanilla extract to the mixture, and then set aside. In a separate bowl sift together 2 1/2 cups of flour, 2 teaspoons of ground cinnamon, 2 teaspoons baking soda, and 1 1/2 teaspoons of kosher salt.
Once the dry ingredients are sifted and mixed together, slowly mix it into the wet ingredients. In a separate small bowl toss 1 cup of raisins and 1 cup of chopped walnuts with 1 tablespoon of all-purpose flour, then add to the cake mixture. The last step is to add 1 pound of grated carrots and 1/2 cup diced fresh pineapple to the batter and mix well.
Lastly divide the batter equally among the 2 cake pans. Then bake for about an hour, or until a toothpick comes out clean from the center of the cake. Once the cakes are out of the oven allow them to cool completely in the pans and then set over a wire rack.
The next step for this cake is to create the frosting. Begin by mixing 3/4 pound cream cheese(at room temperature), 1/2 pound unsalted butter(at room temperature), and 1 teaspoon pure vanilla extract in an electric mixer with a paddle attachment. Combine ingredients until just combined, make sure not to mix ingredients too much. Then add 1 pound of sifted confectioners' sugar to the mixture until frosting is smooth.
To assemble the cake place 1 layer, flat-side up, on cake dish(serving plate) and then spread frosting on the first layer. Then place the second layer of the cake on top, rounded side up, and spread the rest of the frosting evenly over the entire cake. For a decorative touch, you can use diced pineapples as garnishes for your cake.
This carrot cake is different from normal carrot cakes, because the pineapple make a big difference. This ingredient makes the cake more moist and sweet. Although it's very good I think next time I will experiment more by adding some nutmeg and ground cloves to the cake mixture.
To begin you have to first make sure that your oven racks is set in the middle of the oven, to ensure the most efficient baking. Then set your oven to 350 degrees Fahrenheit. Once you do that, butter two (8 inch in diameter) round cake pans. An easy alternative to this would be to use Pam spray to butter cake pans. Then line each buttered pan with parchment paper, and then butter once more. After that flour each of the parchment/buttered pans with flour, and then set pans aside.
Once you have prepped the pans, its time to make the cake. To begin get out an electric mixer with a paddle attachment. Then beat together 2 cups of granulated sugar, 1 1/3 cups vegetable oil, and 3 large eggs(at room temperature) until the mixture appears light yellow. Then add 1 teaspoon of pure vanilla extract to the mixture, and then set aside. In a separate bowl sift together 2 1/2 cups of flour, 2 teaspoons of ground cinnamon, 2 teaspoons baking soda, and 1 1/2 teaspoons of kosher salt.
Once the dry ingredients are sifted and mixed together, slowly mix it into the wet ingredients. In a separate small bowl toss 1 cup of raisins and 1 cup of chopped walnuts with 1 tablespoon of all-purpose flour, then add to the cake mixture. The last step is to add 1 pound of grated carrots and 1/2 cup diced fresh pineapple to the batter and mix well.
Lastly divide the batter equally among the 2 cake pans. Then bake for about an hour, or until a toothpick comes out clean from the center of the cake. Once the cakes are out of the oven allow them to cool completely in the pans and then set over a wire rack.
The next step for this cake is to create the frosting. Begin by mixing 3/4 pound cream cheese(at room temperature), 1/2 pound unsalted butter(at room temperature), and 1 teaspoon pure vanilla extract in an electric mixer with a paddle attachment. Combine ingredients until just combined, make sure not to mix ingredients too much. Then add 1 pound of sifted confectioners' sugar to the mixture until frosting is smooth.
To assemble the cake place 1 layer, flat-side up, on cake dish(serving plate) and then spread frosting on the first layer. Then place the second layer of the cake on top, rounded side up, and spread the rest of the frosting evenly over the entire cake. For a decorative touch, you can use diced pineapples as garnishes for your cake.
This carrot cake is different from normal carrot cakes, because the pineapple make a big difference. This ingredient makes the cake more moist and sweet. Although it's very good I think next time I will experiment more by adding some nutmeg and ground cloves to the cake mixture.
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