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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

Carrot and Pineapple Cake

2015-01-25
  • Servings : 16
  • Prep Time : 15m
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    335

  • Calories from Fat

    155

  • Total Fat

    18g

  • Saturated Fat

    1g

  • Trans Fat

    0g

  • Cholesterol

    15mg

  • Sodium

    100mg

  • Carbohydrates

    22g

  • Dietary Fiber

    1g

  • Sugar

    15g

  • Protein

    2g

  • Serving Size:

    1 large cupcake (100 g)

Carrot and Pineapple Cake adds crushed pineapple for a cake or cupcakes that are moister than regular carrot cake. Like carrot cake, it is a rich, high calorie cake even without cream cheese frosting,

Like most cakes, Carrot and Pineapple Cake can be frozen allowing you to enjoy a slice or cupcake for a quick continental breakfast or take one to work or school.

This recipe yields:

1- 9″x13″ layer cake

2 – 9″ round or square cakes

16 large cupcakes

32 small cupcakes

 

Ingredients

  • 2 cups (270 g) all-purpose flour
  • 2 teaspoons (10 ml) baking soda
  • 2 teaspoon (10 ml) cinnamon
  • 3 large eggs
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (180 ml) vegetable oil
  • 3/4 cup (180 ml) buttermilk
  • 2 teaspoon (10 ml) pure vanilla extract
  • 3 cups (225 g) carrots, peeled and grated
  • 1 cup (200 g) crushed pineapple
  • 1/2 cup (40 g) toasted coconut (optional)
  • 1 cup (120 g) pecans or walnuts, crushed

Method of Preparation

Step 1

Have all ingredients at room temperature.

Step 2

Preheat oven to 350°F (177°C).

Step 3

Combine flour, soda, and cinnamon. In a large bowl or stand mixer bowl, beat eggs, sugar, oil, milk, and vanilla extract on medium speed until smooth, about 2 minutes.

Step 4

Add flour mixture and beat in low speed until blended. Fold or stir in carrot, pineapple, coconut and nuts. Spoon batter in to muffin pans with paper liners or coated with cooking spray, or pour into prepared cake pan.

Step 5

Bake cupcakes 20 to 25 minutes and layer cake 35 to 50 minutes or until wood tooth pick or cake tester inserted into the center comes out clean.

Step 6

Cool cupcakes about 10 minutes and layer cakes about 15 minutes before removing to cool completely on wire rack.

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