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Carrot Pineapple Cake

Love love this cake!!!!!! Must try this one….it’s so moist and you wouldn’t taste the carrot at all which mean is good for those who dislike carrots 😉 And what’s best is that this cake tasted even better the next day. Why is that?? According to me, after the next day the spices sit in longer so it makes the cake tastier.

Next good trait from this recipe that no mixer is needed. Just mix all the ingredients in a bowl with a whisk and voila…..

Got this recipe in Allrecipes. Definitely a keeper!!

Here is the recipe with some minor modification from me and also I followed some reviewer suggestions.

Serves 12 (Original recipes serves 24 but you could adjust that in the website). OMG I’m babbling too much!!

Ingredients:
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon-
– 3/4 cup and 2 tablespoons white sugar (I used brown sugar)
– 1/2 cup vegetable oil (I used 1/4 cup oil and 1/4 cup apple sauce)
– 1-1/2 eggs (I used 2 medium eggs)
– 1/2 teaspoon vanilla extract
– 1 cup shredded carrots (I used 2 cups)
– 1/2 cup flaked coconut (I omitted this one)
– 1/2 cup chopped walnuts
– 1/2 (8 ounce) can crushed pineapple, drained

For the cream cheese frosting:
– 1/2 (8 ounce) package cream cheese
– 2 tablespoons butter, softened
– 1 cup confectioners’ sugar (I used 1/2 cup)

Directions:

– Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan (I used 24cm round baking pan)

– Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

– Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.
(somehow mine didn’t sink in the centre)
– To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

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