Carrot Cake Recipe Pineapple Biography
Source(google.com.pk)Yesterday was my church’s annual Fall Festival, complete with rides, games, costumes, boatloads of candy, and funnel cakes. I didn’t actually attend (I know, I know. I can’t believe I passed up a funnel cake, either), but agreed to bake a cake for the cake walk.
You remember cake walks, right? There are numbers painted or chalked onto the ground, and you walk on them as music plays. When the music stops a number is called, and the lucky person standing on that number takes home a homemade (one hopes) cake. It’s the simplest game — no skill required! — with the best prize. There is a tad bit of strategy involved, though: you want the Good Cake. You know the one. You see it sitting on the side table waiting for it’s turn to be auctioned off. While other cakes might look small, slouchy, dry, or plain, the Good Cake is gigantic — maybe a sheet or layer cake — with fluffy frosting piled high. The baker’s loving effort is showcased with careful decorations and neat packaging. You time your turn to walk based on when the Good Cake is finally up to be won.
Remembering my own childhood cake walks, I knew I wanted whatever cake I baked to be the Good Cake. I wanted people to all jump in line for the cake walk when it was up on the podium, to shout with glee when they won, or perhaps to brawl a little for it as though it were the last musical chair. Okay, okay, I guess brawling at the church festival is out. Maybe they can just feel a little scrappy. With my Good Cake aspirations in mind, I set out searching for a cake that met these criteria: a moist layer cake that didn’t require refrigeration and had fluffy frosting, decorating potential, and a widely popular flavor. I settled on Ina Garten’s Carrot Pineapple Cake.
Carrot cake is Mike’s absolute favorite, and that’s part of what drew me to this gorgeous cake. On the first birthday I ever baked for him wayyyy back in high school, my mom helped me fashion a little round carrot cake that he adored. For the last decade, though, I haven’t made him another — instead, we only get it when we eat out. Of course I needed to rectify that! I decided I’d make one for us with Ina’s decadent, thick cream cheese frosting while making one for the festival with a sturdier buttercream.
The cake turned out exceedingly moist, chunky, and dense. It’s an adventure of walnuts, carrots, raisins, cream cheese, and spice cake in every mouthful. The pineapples don’t really come through as a separate flavor, but serve more to moisten the cake. Each slice is a homey, thick, creamy, wonderful experience. Carrot cake isn’t typically my favorite flavor, but if anything could change my mind, it’d be a thick hunk o’ this baby. I’m going for full disclosure here: I definitely just ate piece #3. While I loved the cake, Mike was over the proverbial moon (and maybe even wound around it a few times). I hope the lucky cake walker was as well!
Decorating these cakes was my favorite part; how often do you get to try two presentations at once? For our version, I went with simple elegance: a cream cheese swoosh and some walnuts. For the cake walkers’ version, I wanted to do something a little fancy. I’d seen this incredibly cute autumn tree decoration on a Taste of Home recipe:
They created this with melted chocolate, raisins, golden raisins, and dried cranberries. Isn’t it adorable?! But chocolate on a carrot pineapple cake didn’t sound appealing, so I had to be resourceful. I decided to use cinnamon sprinkled over a tree stencil to create my “spice tree.” I broke out my exacto knife and some poster board to cut out a tree stencil. This in itself was quite the feat: on my first try I painstakingly drew and cut out a tree only to realize it was too big for the cake! I had to sit down and start over. Anyone need a large tree stencil?
I’m glad I took the time to fiddle with the poster board, because the cake decoration certainly turned out sweet. I can’t wait to use this idea again with melted chocolate. I have a feeling it’ll be a bit easier!
I hope you’ll take some time to make a Good Cake sometime soon. This one’s a great candidate — two luxurious layers of fall flavors.
reheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. NOTE: You can also use 9-inch pans, but need to adjust the baking time.
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. NOTE: For 9-inch pans, I baked around 40-45 minutes. 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. If you prefer buttercream, simply mix those ingredients together until they reach frosting consistency. NOTE: I’d use cream cheese frosting unless, like me, you needed a cake that did not require refrigeration.
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, chopped walnuts, or other technique.
Oh, have you seen Byrd’s Halloween costume on the About Willow Bird Baking page? Disregard her pained expression, and please do not call Canine Protective Services! She wore the costume for a total of 10 seconds — just long enough to endure a few photos!
There’s a very specific sort of kitchen math that runs through my brain every time I stare into my refrigerator and try to figure out what to make.
Six carrots + 8 radishes + 2 sticks of butter + half a pot of leftover chicken soup + 1/2 bundle wilting kale + block of cream cheese – one bagel’s worth of cream cheese + yesterday’s pudding experiment.
Unfortunately the hungrier I am when I approach the refrigerator, the more difficult it is the process this math.
carrot cake cupcakes with pineapple cream cheese frosting
If I made the radishes a snack. If I combine the wilted kale with the leftover chicken soup. If I pray that there’s oil enough, eggs enough, canned pineapple enough, sugar enough, and flour enough… maybe just maybe I can produce Carrot Cake Cupcakes from a good long stare in the fridge.
I wish for you the same success
carrot cake cupcakes with pineapple cream cheese frosting
Shredded carrots by the heap-ful are mixed together with sugar, eggs, and vegetable oil.
No mixer, even!
Just a bowl, a whisk, and a dream.
carrot cake cupcakes with pineapple cream cheese frosting
Cinnamon, ginger, and ground cloves spice this batter. It’s simple!
carrot cake cupcakes with pineapple cream cheese frosting
Dried cranberries and crushed pineapple sweeten and moisten the batter.
Sorry I made you say ‘moisten’ in your brain. Nobody likes that.
carrot cake cupcakes with pineapple cream cheese frosting
Everytime I decide to make cupcakes I immediately try to talk myself out of it. All of this individual scooping and individual frosting just seems like an ordeal in the part of my baker’s brain that says ‘don’t work that hard, this could be a Bundt cake/
carrot cake cupcakes with pineapple cream cheese frosting
But I’m glad I turned this Carrot Cake batter intocupcakes. I took them to a backboard barbecue here in New Orleans in an effort to make new friends. People were like, ‘whoa these are really good!’ and I was like ‘DUH, I’m Joy the Baker, dummy!’. (But I only said that last part in my head, so….).
Calling someone a dummy while trying to make new friends is not suggested.
carrot cake cupcakes with pineapple cream cheese frosting
Cream Cheese Frosting with a dash of crushed pineapple. The pineapple in the frosting will mimic the pineapple in the cupcakes. It’s like matching your purse and your belt. You know.
carrot cake cupcakes with pineapple cream cheese frosting
Springtime friendship makers. Soft and sweet with really great frosting. They’re like little cupcake weapons… for friendship.
4 cups peeled and finely grated carrots
3 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
1/4 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1/2 cup crushed pineapple, well drained
1 cup walnuts or pecans, finely chopped (plus more for optional topping of the frosted cupcakes)
1/2 cup dried cranberries
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
For the Frosting:
8oz cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1/4 cup crushed pineapple, drained
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk
depending on desired consistency
Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners and set aside. In a bowl, whisk together grated carrots, eggs, sugar, oil, buttermilk, vanilla extract, pineapple, dried cranberries, and nuts if desired.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Add the dry ingredients all at once to the wet ingredients and stir to thoroughly combine.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 20 to 23 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
Make sure cupcakes are completely cool before frosting.
To make the frosting, in the bowl of a electric stand mixer fitted with a paddle attachment beat the cream cheese until soft and pliable. Add the softened butter and beat on low until well combined. Add the powdered sugar, pineapple, vanilla, and a dash of milk. Beat on medium low until mixture is combined. Scrape down the sides of the bowl as necessary. Add more milk to reach your desired consistency.
Generously spread frosting on each cooled cupcake. Store in the refrigerator until ready to serve. Cupcakes are best served within three days.
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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