Best 2 Glazed Pineapple Carrot Cake Recipes
Indulge in a delightful culinary journey with our Glazed Pineapple Carrot Cake, a harmonious blend of tropical sweetness and earthy flavors. This moist and tender cake is studded with juicy pineapple and grated carrots, creating a vibrant texture and burst of flavors in every bite. The richness of cream cheese frosting adds a luscious layer of tanginess, while the glossy pineapple glaze lends a touch of elegance and a tantalizing shine. Prepare to tantalize your taste buds with this delectable treat, perfect for any occasion. Our collection of recipes provides variations to suit your dietary preferences, including a gluten-free option for those with sensitivities. Embark on this culinary adventure and create a masterpiece that will impress your loved ones.
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BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.
Provided by Jean Hewitt
Categories snack, cakes, dessert
Time 1h
Yield 48 pieces
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
- Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
- About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
- Remove from the heat and stir in the vanilla.
- Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.
GLAZED PINEAPPLE CARROT CAKE
Steps:
- Combine dry ingredients. Beat together eggs, vanilla, oil, and buttermilk and add to dry ingredients. Mis till smooth, mix in pineapple, carrots, nuts and cocount. Bake at 350 degrees fopr 45 minutes in a 9" X 13" pan. Remove from oven and prick all over with a fork and pour buttermilk glaze over cake. Glaze............ Mix sugar, soda, buttermilk, butter and corn syrup. Bring to a boil and boil 5 minutes. Take off heat and add vanilla.
Tips:
- Use fresh pineapple and carrots. This will give your cake the best flavor and texture.
- Grate the carrots finely. This will help them distribute evenly throughout the cake.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have time to make the glaze, you can use a store-bought glaze or even just a simple dusting of powdered sugar.
Conclusion:
Glazed pineapple carrot cake is a delicious and moist cake that is perfect for any occasion. It's easy to make and can be dressed up or down depending on the occasion. Whether you're serving it for a special occasion or just as a weeknight dessert, this cake is sure to be a hit.
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