Indulge in the delightful medley of flavors and textures that is Pineapple Pecan Carrot Cake, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable cake is a symphony of sweet pineapple, crunchy pecans, and moist carrot, harmoniously blended together in a symphony of flavors. Topped with a luscious cream cheese frosting, each bite promises a burst of tangy sweetness that perfectly complements the cake's dense and tender crumb. Dive into the depths of this classic dessert, as we embark on a culinary journey through the recipes that bring this beloved cake to life. From the preparation of the moist carrot cake batter to the creation of the velvety cream cheese frosting, each step is meticulously explained, ensuring that every baker, novice or experienced, can recreate this masterpiece in their own kitchen.
**Additional Recipes Included:**
* Carrot Cake Cupcakes with Cream Cheese Frosting: Experience the classic flavors of carrot cake in a delightful bite-sized form. These cupcakes are perfect for parties, potlucks, or as a special treat.
* Gluten-Free Carrot Cake: Indulge in the goodness of carrot cake without compromising on taste or texture. This gluten-free version uses alternative flours to create a moist and flavorful cake that everyone can enjoy.
* Easy Carrot Cake Muffins: Whip up a batch of these quick and easy carrot cake muffins for a grab-and-go breakfast or afternoon snack. They're packed with all the flavors of the classic cake, but in a convenient muffin form.
* Cream Cheese Frosting: Master the art of making the perfect cream cheese frosting, a versatile topping that can elevate any cake or cupcake. This recipe provides step-by-step instructions to achieve a smooth, creamy, and perfectly balanced frosting.
PINEAPPLE PECAN CARROT CAKE WITH VANILLA BUTTERCREAM FROSTING
My favorite version of carrot cake featuring a moist spice cake base with sweet golden pineapple and crunchy pecans. I love to make an Italian buttercream frosting for this cake instead of the traditional cream cheese frosting.
Provided by Barry C. Parsons
Categories Cakes, Pies, and Tarts
Time 55m
Number Of Ingredients 19
Steps:
- Grease and flour two 8 or 9 inch cake pans.
- Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
- Stir in the grated carrots, pineapple and nuts.
- Fold in the dry ingredients by hand.
- Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
- Pour into prepared pans and bake for 30-35 minutes at 350 degrees F or until a wooden toothpick inserted into the center of the cake comes out clean.
- Combine the sugar and water in a small saucepan and bring to a boil. Continue to
- boil over medium heat without stirring until the mixture reaches 240 degrees on
- a candy thermometer.
- Meanwhile beat the egg whites, cream of tartar and vanilla extract together to stiff peaks with the whisk attachment on your mixer..
- Slowly pour in the sugar syrup in a thin stream, hitting the side of the bowl and
- not the beaters.
- Continue beating the frosting for 10-15 minutes until the
- meringue is completely cool.
- When completely cool, slowly begin to add a few tablespoons of the butter at a time, beating constantly.
- Beat until smooth after each addition. When properly done, the texture of this frosting should resemble whipped cream. If storing in the fridge, you will want to bring the cake out to come up to room temperature before serving.
Nutrition Facts : Calories 495 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 slice, Sodium 344 grams sodium, Sugar 46 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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.
PINEAPPLE PECAN CAKE
This cake comes out extremely moist and yummy and is a snap to whip up. It is especially good when topped with cream cheese frosting.
Provided by ZIPITY
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 56.1 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 117.3 mg, Sugar 38.9 g
CARROT PINEAPPLE CAKE I
The carrots and pineapple work together to keep this cake moist and wholesome.
Provided by Linda
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g
PINEAPPLE PECAN CARROT CAKE
Make and share this Pineapple Pecan Carrot Cake recipe from Food.com.
Provided by Carrot Cake
Categories Dessert
Time 1h35m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Beat together oil, sugar and eggs until completely combined.
- In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
- Add to egg-sugar mix and mix well.
- Drain the pineapple well.
- Add carrots, pecans, and pineapple to mix. Blend well.
- Pour batter into a greased and floured 9 or 10 inch pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
- Let cake cool on rack without taking out of pan.
- Cream together cream cheese, powdered sugar and vanilla extract.
- Take cake out of pan and cover with the frosting. Sprinkle with coconut.
Nutrition Facts : Calories 1098.9, Fat 75.9, SaturatedFat 22, Cholesterol 141.7, Sodium 819.3, Carbohydrate 98.2, Fiber 4.1, Sugar 68.5, Protein 11.8
PINEAPPLE PECAN CARROT CAKE
If you're looking for an easy, delicious Easter cake, this Pineapple Pecan Carrot Cake is everything you'd hope for
Provided by Sarah Kozowski
Time 55m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the eggs, sugar, oil and vanilla.
- Mix the flour, baking soda, baking powder, salt and cinnamon in a large bowl.
- Stir in the egg mixture. Stir gently, just until combined. Stir in carrots, coconut, chopped pecans/walnuts(toast 'em first) and pineapple.
- Pour into a 9×13 greased baking dish. Bake at 350F for 40 to 45 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY.
- Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth.
- You may need to add a little milk to make it spreadable if your butter wasn't soft enough.
- Spread frosting evenly on top of cake. Cut the cake into any size you like.
CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS
This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.
Provided by Laurie Byrnes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
- Sift flour, cinnamon, baking soda, and salt together in a bowl.
- Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g
PINEAPPLE AND PECAN CAKE
This is a really good cake. Just made it today! Thanks for reading hope you in joy!
Provided by Hellokitty_50512
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- Spread pecans onto a baking sheet; spray pecans with cooking spray.
- Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
- Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
- Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 59.5 g, Cholesterol 53.9 mg, Fat 16.4 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 249.3 mg, Sugar 45.9 g
PINEAPPLE PECAN CAKE
"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 249mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Choose ripe pineapple: Using fresh, ripe pineapple adds a burst of sweetness and flavor to the cake. Look for pineapples that are heavy for their size, have a golden-yellow color, and emit a sweet aroma.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a nice crunchy texture. Spread the pecans in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant and lightly golden.
- Use quality cream cheese: The cream cheese frosting is a key component of this cake, so it's important to use high-quality cream cheese. Look for full-fat cream cheese that is smooth and spreadable.
- Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, leading to a tough and dense cake. Mix the batter until just combined, then stop.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
This Pineapple-Pecan Carrot Cake is a delicious and moist cake that is perfect for any occasion. The combination of pineapple, pecans, and carrots creates a unique and flavorful cake that is sure to impress your guests. With its sweet and tangy cream cheese frosting, this cake is sure to be a hit. So, preheat your oven and get ready to bake this delightful treat!
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