Carrot and Pineapple Cake Yummy

3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/3 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 teaspoon ground allspice
5 large eggs
3 cups granulated sugar
2 teaspoons pure vanilla extract
1 1/3 cup vegetable oil
3 cups peeled and grated raw carrots – 5 to 6 medium carrots –
1 cup raisins
1 – 7-ounce – can crushed pineapple drained
1 cup coarsely chopped pecans or walnuts
cream cheese frosting – see recipe below –
1 cup shredded or flaked sweetened coconut
preheat oven to 360 F butter three 10 – inch round cake pans line the bottom of the pans with parchment paper and then butter and flour the cake pans note- you can also make this into a 3 layer cake
in a medium size bowl whisk together the flour baking powder baking soda salt cinnamon nutmeg and allspice set aside
in the bowl of your electric mixer add eggs and beat on medium high speed until light yellow or approximately 5 minutes slowly add the sugar to the eggs until well mixed and fully incorporated add the vanilla extract and beat an additional 1 minute
reduce the mixer speed to medium and slowly add the vegetable oil once all the oil is added beat the mixture for another 1 minute
reduce the mixer speed to medium low and blend in the flour mixture mixing just until incorporated
using a rubber spatula fold in the grated carrots raisins drained pineapple and pecans or walnuts
divide the batter equally between the prepared cake pans bake approximately 45 to 55 minutes or until a long toothpick or wooden skewer inserted in the center of the cake comes out clean cake is done when the internal temperature registers approximately 206 to 208 degrees F on your cooking thermometer remove from oven and let cool on wire cooling rack for approximately 15 to 20 minutes remove cake from pans and place on the wire racks to finish cooling
while cake is cooling prepare the cream cheese frosting
to frost the cake place one 1 cake layer – flat side up – on a large cake plate  using a knife or spatula spread the top of the cake layer with some of the cream cheese frosting  place the second cake layer on top  – flat side up – on top of the first layer and spread frosting over the top  place the third cake layer – rounded side up – on top of the 2nd cake layer and spread the remaining cream cheese frosting on the top and sides of the cake  using your hands  gently press the coconut on the sides of the cake
the cake can be covered with plastic wrap and refrigerated up to 3 days let it cool in the refrigerator about 1 hour before covering to ensure ensure the frosting has hardened and will not stick to the plastic wrap
makes 1 – 3-layer – cake
cream cheese frosting
7 ounces cream cheese room temperature
5 tablespoons butter room temperature
1 teaspoon pure vanilla extract
3 1/2 to 3 cups powdered – confectioner’s – sugar
for additional pineapple flavor substitute some of the pineapple juice that was drained off for the vanilla extract
in a bowl combine cream cheese butter and vanilla until smooth add powdered sugar and beat until smooth and creamy
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