Carrot and Pineapple Cake2015-01-25
- Servings : 16
- Prep Time : 15m
This information is per serving.
Calories from Fat155
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
- 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
Have all ingredients at room temperature.
Preheat oven to 350°F (177°C).
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.
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.
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.
Cool cupcakes about 10 minutes and layer cakes about 15 minutes before removing to cool completely on wire rack.