Login
Create Account
Carrot Pineapple Cake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Carrot cake with pineapple, almonds, and pine nuts with cream cheese frosting.
-
Main Ingredient
carrots
-
Category: Cakes
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 25 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mircalstarz
-
Posted On: Apr 08, 2017
Number of Servings:
Ingredients:
- 2 cups - all-purpose flour
- 2 teaspoons - baking powder
- 2 teaspoons - baking soda
- 2 teaspoons - cinnamon
- 1/8 teaspoons - nutmeg
- 1/8 teaspoons - cloves
- 1 cups - whole toasted almonds
- 1 cups - toasted pine nuts
- 1 cups - olive oil
- 1 cups - sugar
- 1/2 cups - butter melted
- 1/2 cups - packed brown sugar
- 4 - eggs
- 3 tablespoons - dark molasses
- 2 tablespoons - maple syrup
- 2 cups - chopped fresh pineapple OR one 16 oz. can crushed pineapple (drained)
- 3 cups - (heaping cups) shredded carrots
- 4 packages - 8 oz. cream cheese at room temperature
- 2 sticks - butter at room temperature
- 2 cups - powdered sugar
- - half-and-half as needed
Directions:
FOR CAKE:
1. Preheat the oven to 350° F. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds and pine nuts and mix very well.
2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots; mix well. Add them to the dry mixture; mix very well.
3. Generously butter three 9-inch round cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.
4. Bake for 20-25 minutes.
FROSTING:
1. With an electric mixer, mix the cream cheese, butter, and powdered sugar until fluffy, but stiff. Add half-and-half as needed to thin to desired consistency.
2. Use the frosting to fill and frost the baked layers.
Comments