Carrot Cake Recipe With Pineapple Biography
Source(google.com.pk)Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
2Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
3Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.
At least it does here in the King Arthur Flour test kitchen, where a bunch of very well-educated college grads spend time each day discussing the relative merits of dark gray vs. light gray aluminum cookie sheets; the best way to pat out a thin-crust pizza; and which are better: cinnamon Flav-R-Bites or cinnamon chips (Flav-R-Bites, hands-down).
Sue Gray, our test kitchen director, started the carrot cake debate sometime last year. In the process of developing a new mix, she asked us kitchen denizens, “Hey, what goes in carrot cake besides carrots?”
Baker A: “NOTHING. Forget all that other junk people like to add.”
Baker B: “Golden raisins. Maybe nuts.”
Baker C: “Pineapple, coconut, nuts, raisins… YUM, what else?”
Bakers A, B, and C, in chorus: “But it has to have cream cheese icing!”
Indeed, cream cheese icing seems to be the carrot cake constant, the one ingredient – besides carrots – all carrot cakes must have. We can agree on that.
As for the rest, we can choose to disagree agreeably.
I have to confess, I’m Baker C – a total carrot cake maverick. While a relatively fine-grained, “pure” carrot cake is OK, I much prefer one with the tangy-sweet bite of pineapple, the savory crunch of nuts, and the tropical touch of coconut.
Though I neglected to add golden raisins to the cake below, I actually think I’d do so next time; I love how raisins morph into soft, moist little pillows of sweetness when they bake.
Oh, and how about diced ginger? Carrots and ginger go together like… well, like carrots and pineapple. And pecans. And cream cheese icing…
Whisk together 3/4 cup melted butter and 3/4 cup vegetable oil. With the beater running, add the oil mixture in a stream, beating till smooth.
So, what’s with all the little indentations? That’s so I don’t forget any of the dry ingredients.
When I’m following a recipe with lots of spices, I put the flour in a bowl, and use a spoon to make a little well for each of the ingredients that’ll be whisked into the flour. If I haven’t filled all the wells when I’m ready to whisk, I know I’ve forgotten something.
1/2 cups (about 1 pound) finely grated carrots
1 cup diced pecans or walnuts, toasted if desired
1 cup shredded unsweetened coconut (preferred), or sweetened coconut
1/2 cup diced dried pineapple*
*Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred
Be sure to use a pan that’s deep enough; the cake will rise fairly high. This 2”-deep pan has a full 1” of headroom to accommodate the baking cake.
until the cake is golden brown, and a cake tester inserted into the center comes out clean.
Remove the cake from the oven, and quickly loosen its edges with a spatula. This will help prevent it from sinking in the center.
For lump-free frosting, take the cream cheese and butter out of the fridge an hour or more ahead of time, to make sure both are at room temperature.
Sift 3 1/2 cups confectioners’ sugar. Is sifting necessary? Yes, if you want perfectly smooth, lump-free frosting.
Just to make sure you’re not confused, when a recipe says “3 1/2 cup confectioners’ sugar, sifted” – it means to measure out 3 1/2 cups (14 ounces) sugar, then sift it.
If a recipe says “3 1/2 cups sifted confectioners’ sugar,” you’d sift the sugar first, then measure it.
Add 1 tablespoon of milk, beating all the while. Continue to add milk till the frosting is nicely spreadable. I’d added 1 1/2 tablespoons at this point; it’s not quite spreadable enough for my taste
Scrape down the sides and bottom of the bowl, and beat again to make sure the frosting is perfectly smooth.
I did feel the urge to do something to that pristine white top, however. It was an empty canvas, waiting for some color.
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.
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
Cream Cheese Frosting Ingredients:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted
Directions:
Preheat 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.
Gorgeous cakes! That tree looks perfect… and I love the idea of using dried fruit for the leaves. I’d never heard of a cake walk before reading your post. Now I kind of want to have one. Would be a great excuse to bake a fancy cake – the good cake!
Thanks, Megan! Apparently cake walks started as entertainment on plantations during slavery — eep! I remember them from school dances or festivals from my childhood. I like the idea of having a dancing version — we always just, well, walked!
Oh Julie, how cute! I adore your tree!! It’s so cute and very clever!!! I am totally stealing this idea
The tree design is sooo pretty, it suits your cake perfectly! I think I’m going to have to make one for my friend’s birthday later this month
I agree that chocolate would have been icky on the cake. I love the cinnamon idea! It’s only natural that (cinnamon) bark should be used for bark, right?
I know this cake will show up in my dreams tonight…
I love to add pineapples to my carrot cake. It adds such a great moisture! You did an amazing job with the decoration of your cakes. Thanks for sharing
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Carrot Cake Recipe With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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