**An Enticing Culinary Journey: Carrot, Coconut, and Pineapple Cake Delights**
Embark on a delightful culinary journey with our trio of enticing carrot, coconut, and pineapple cake recipes. These delectable treats offer a harmonious blend of flavors and textures, ensuring an unforgettable taste experience. Prepare to tantalize your taste buds and indulge in the moist and tender carrot cake, the tropical paradise of coconut cake, and the vibrant burst of flavors in pineapple cake. Each recipe is carefully crafted with simple, wholesome ingredients, ensuring a delightful indulgence that is both satisfying and guilt-free. Whether you're a seasoned baker or just starting, these recipes guarantee a delightful and successful baking experience.
PINEAPPLE CARROT CAKE
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.
Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.
BABY FOOD PINEAPPLE COCONUT CARROT CAKE
This incredibly moist carrot cake is brimming with yummies, like pineapple, coconut and walnuts! And the best thing about it is...NO GRATING CARROTS...that's where the baby food thing comes into play!!! Try it, you'll love it and never grate carrots again..at least not for cake :)
Provided by Karen..
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degrees.
- In a large mixing bowl, combine dry ingredients and mix well.
- Add oil, eggs and baby food and mix on low speed until well combined.
- Fold in pineapples, nuts and coconut.
- Pour into 2- 9 inch greased and floured pans.
- Bake for about 35 minutes or until center tests done.
- Cool for 15 minutes on wire rack and then remove from pans.
- Cool completely before filling and frosting.
- Frosting: In a large bowl, beat cream cheese and butter until smooth.
- Add vanilla and confectioner's sugar and beat until desired spreading consistency.
- Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
- If you have any left, store in the refrigerator!
Nutrition Facts : Calories 876, Fat 51.8, SaturatedFat 15.5, Cholesterol 111.6, Sodium 568.4, Carbohydrate 99.4, Fiber 2.3, Sugar 79.3, Protein 7.8
MUM'S BABY FOOD CARROT CAKE
I didn't discover Cream Cheese Frosting until I was an adult and Mum and I made our first carrot cake. She came up with a recipe using baby food because there was a ready supply when my son was eating them. Simply the most moist carrot cake I've ever eaten. If I'm making the cake for our small family of 3, I usually cut the...
Provided by Sue Fitzpatrick
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Mix eggs, sugar and oil together. Sift together and add dry ingredients to wet mix, then vanilla. Fold in carrots.
- 2. Bake in preheated 350° oven in a lightly greased and floured 9 x 13 pan for 40 to 45 minutes.
- 3. Cool completely before frosting with your favourite such as cream cheese, butter cream or simple french vanilla frostings. I use canned frostings for the very sporadic times I bake cakes. Mum would make her icing from scratch.
CARROT-APPLE BABY FOOD
Homemade baby food is a smart choice, as you know exactly what you're giving your sweet little baby. Once you've introduced carrots and apples to your baby separately, you can combine them into one puree for a delicious meal your baby is sure to enjoy.
Provided by Anonymous
Categories Everyday Cooking
Time 20m
Yield 5
Number Of Ingredients 3
Steps:
- Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple, and simmer until soft, about 5 minutes more. Drain.
- Combine cooked carrots and apple with milk in a blender or food processor; and puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.4 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 1.3 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 17.8 mg, Sugar 4.3 g
BABY FOOD CARROT COCONUT PINEAPPLE CAKE
This moist cake is great and no grating carrots. Try it, you will love it!
Provided by Anita Hoffman
Categories Cakes
Time 50m
Number Of Ingredients 16
Steps:
- 1. In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed. Fold in pineapple, nuts and coconut.
- 2. Put into 2- 9 inch greased and floured pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes on wire rack and then remove from pan. Cool completely before frosting.
- 3. FROSTING: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat. Frost and sprinkle with additional chopped walnuts and coconut, if desired.
THE BEST CARROT CAKE
The BEST Carrot Cake EVER! This cake is super moist and the cream cheese frosting is to-die-for! I don't even like carrot cake and I ate a HUGE slice of this cake! The secret ingredient in this cake is baby food. I know it sounds weird but it adds so much moisture and you don't have any chunks of carrots in the cake. Flour, sugar, baking soda, cinnamon, salt, vanilla, eggs, oil, baby food, cream cheese, butter, and powdered sugar. Can make the cake up to a week in advance. This is PERFECT for the holidays!
Provided by Plain Chicken
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF. Grease and flour three 8-inch round cake pans.
- In a large bowl, combine all the ingredients for the cake. Mix well with a hand-held mixer. Divide the batter into the prepared cake pan.
- Bake 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
- Allow cakes to cool for 5 minutes in the pans and then remove from pans and cool completely.
- Once the cakes have cooled, frost with Cream Cheese Frosting. Garnish cake with chopped pecans, if desired.
- In a bowl, combine cream cheese, butter, powdered sugar, and vanilla.
- Mix with a hand-held mixer until light and fluffy.
CARROT AND PINEAPPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
BABY FOOD CAKE
Delicious cake, fun to share for a baby shower or to give for your baby's first birthday. Very simple and quick.
Provided by jigacemi
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Mix all the ingredients together well.
- Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
- Frost with cream cheese frosting or dust with powdered sugar.
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
Tips:
- For a smoother cake texture, use a food processor to blend the carrots and coconut until very fine.
- Be sure to grease and flour the cake pan thoroughly to prevent the cake from sticking.
- If you don't have a springform pan, you can use a regular 9-inch cake pan, but you'll need to carefully invert the cake onto a serving plate after it has cooled.
- For a more intense coconut flavor, use unsweetened shredded coconut in the cake batter and toasted coconut in the frosting.
- If you don't have any pineapple juice on hand, you can substitute orange juice or apple juice.
Conclusion:
This baby food carrot coconut pineapple cake is a delicious and nutritious treat that is perfect for little ones. It is made with simple, wholesome ingredients and is free of refined sugar, flour, and dairy. The cake is moist and flavorful, with a hint of sweetness from the carrots, coconut, and pineapple. The frosting is light and fluffy, and it adds a touch of sweetness and creaminess. This cake is sure to be a hit with babies and toddlers alike.
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