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. Keyingredient.com is a free cooking website. The email addresses you entered will not be stored and will be used only to send this email. 31 Mar 2005 Fold in the carrots and pineapple. I chose to use a Wilton 1M tip and make a rosette pattern for these photos, but I often just spread it on! Use some of the frosting to place between the two layers, and then decorate the carrot cake however with pineapple you’d like! Do you have a website or cooking blog? Cover the … Privacy Policies, This is an excellent cake recipe that makes moist, delicious muffins. I made this for my daughter's birthday. Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean. Pour the batter evenly between the three prepared cake tins. I will make it again. Plus, it's a great way to sneak healthy carrots into dessert. Mix the wet ingredients – Using a large bowl, cream … Spread the top with 1 cup frosting; refrigerate until the frosting is …  (Review from Allrecipes USA and Canada), This cake is moist and delicious. It was moist and really good. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Powered by Brandeploy Don't panic, the center will sink … Whoops!  (Review from Allrecipes USA and Canada). This is great with the coconut cream cheese icing. Thanks. This pineapple carrot cake recipe yields a two-layer cake. Place one cake layer on a platter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. 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. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a … To make the frosting, combine the cream cheese, butter and confectioners sugar in a medium bowl. But it's good enough to serve w/o frosting. 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. This is an excellent cake recipe that makes moist, delicious muffins. Stir in the cinnamon, baking powder, baking soda, and salt to combine.  (Review from Allrecipes USA and Canada), I made this for my daughter's birthday. Topped with a homemade lemon cream cheese frosting, this cake … -  The pineapple also adds to the moistness of the cake but it is essential that you drain the juice from the can of pineapple. Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean. Also used chocolate fudge icing. Instructions. 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. Fold in the carrots and pineapple. Pour the batter evenly between the three prepared cake tins. How to Make a Moist Carrot Cake. A chocolate carrot cake? Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Pour into prepared pans. In a large bowl combine flour through salt. Fold in carrots, pineapple, coconut, and pecans. In another bowl stir together the eggs, vanilla and oil. Stir in the well-drained pineapple, coconut, and 1/2 cup of the chopped walnuts or pecans. In a medium bowl stir together the flour, sugar, bicarb soda, salt and cocoa, set aside. Preheat oven to 350 degrees F (175 degrees C). How to Make Carrot Cake with Pineapple Prep – Preheat the oven to 350 degrees and grease two 9-inch cake pans and set aside. In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. Pour the batter evenly between the three prepared pans. Line 22 muffin tins with cupcake liners and set aside. It was moist and really good. My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake! I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting! Frost the Pineapple Carrot Cake. 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. There are two camps in the world of carrot cake – pro-pineapple and anti-pineapple. In a small bowl, mix 2 … Divide batter evenly among the prepared cake … One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Fold in the walnuts or raisins. (Cake needs to be pulling away from edges of tin) Icing Beat the cream cheese with the butter and few drops of vanilla essence. 18 Jul 2002 Grease and flour three 9 inch round cake pans. Add the dry ingredients gradually until well mixed. If you prefer, you could make it as two single layer cakes or even as carrot cake cupcakes! In a large bowl (preferably chilled stainless steel bowl) pour heavy cream, vanilla pudding mix, … Decorate with nuts,or whatever strikes your fancy, vegetable - fruit - apples - pineapple - carrot. Pour into 9x13 inch pan. In another bowl, stir together the eggs, vanilla and oil. Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. With our easy recipes, making moist carrot cake (or cupcakes) from scratch is a breeze. If you don’t drain the juice then the cake will be too wet and will not … 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. Preheat oven to 350 degrees. Find more useful information here. Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. 09 Oct 2002 Cream Cheese Icing: Combine the cream cheese, butter and icing sugar in a medium bowl. Carrot and Pineapple Cake Recipe | Ina Garten | Food Network This cake is moist and delicious. Fold in the carrots and pineapple. But it's good enough to serve w/o frosting. 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. 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. Also used chocolate fudge icing. Beat until smooth, then stir in the coconut and nuts. Something went wrong. Using a wooden spoon, stir in grated carrot, coconut, pineapple and then the walnuts. Divide … 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. No matter how you make it, this is a must-try carrot cake! I will make it again. Join us and discover thousands of recipes from international cuisines. -  ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Chocolate, Carrot and Pineapple Layer Cake. Pour the batter into the prepared baking pan. Stir in the dry ingredients until they are completely absorbed. Frost cake when cool. 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. Everyone loved the cake and wanted recipe. Stir in the dry ingredients until they are completely absorbed. Add the eggs, vegetable oil, shredded carrots, and 2 teaspoons of vanilla; beat until well blended. 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 … Set aside. In another bowl, stir together the eggs, vanilla and oil. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. Please try again. … Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. 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