Carrot Cake with Coconut & Pineapple
Carrot cake comes in many versions, with raisins, dates and nuts. This recipe, is brimming with naturally sweet ingredients, and then plumped with sugar and cinnamon - it's dessert, right? Cream cheese icing is a favourite topping to spread over a cooled carrot cake, but alternately, try the glaze recorded at the bottom, drizzling it over while the cake is still piping hot.
More cakes. Cimabellone (Italian Tea Cake, Sharlotka - Russian Apple Cake, Bavarian Apple Torte, Apple Cake with Hints of Orange
Ingredients for the Carrot Cake
3 eggs
3/4 cup (180 ml) canola or other vegetable oil
3/4 cup (180 ml) buttermilk
2 cups (500 ml) white sugar
2 cups (500 ml) all-purpose white flour
2 teaspoons (10 ml) baking soda
2 teaspoons (10 ml) cinnamon
1/2 teaspoon (2 ml) salt
1 cup (250 ml) canned crushed pineapple, drained or equivalent in fresh pineapple, diced very finely
2 cups (500 ml) grated carrots
3/4 cups (180 ml) shredded coconut
Ingredients for the Cream Cheese Icing (Taken from SugarSpunRun)
1/2 cup (1 stick or 113 grams) unsalted butter, room temperature
8 oz (226 gramsp) cream cheese, softened (brick-style, not spreadable)
1 teaspoon (5 ml) vanilla extract
1/4 (1.2 ml) teaspoon salt
4 cups (500 grams) icing (powdered) sugar
Method for the Carrot Cake
Preheat an oven to 350 degrees F (180 C). Grease a 9" x 13" (32 x 23 cm) pan or a 9" round pan.
With a hand mixer or in a stand mixer, beat the eggs until light. Add the oil, buttermilk and sugar. Beat until combined.
In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add them to the wet ingredients, mixing until combined.
Add the carrots, pineapple and coconut. Mix until combined.
Pour the batter into the pan. Bake for 55 - 60 minutes, or until a toothpick pierced in the centre comes out dry.
Turn the cake out onto a cooling rack. Let the cake cool completely before icing (see below).
For the Icing
While the cake is baking, combine the butter and cream cheese in a bowl with a hand or stand mixer. Beat until creamy, well-combined, and lump-free.
Add the vanilla extract and salt and stir well to combine.
With the mixer on low, gradually add the icing sugar, mixing until completely combined.
If desired, slice the cooled, circular cake through the centre and spread the icing over the centre. Replace the top half of the cake and cover with the top and sides with the icing. If desired, sprinkle cinnamon or chocolate shavings over the icing. Refrigerate the cake between servings. This cake freezes well.
Alternate Glaze:
1 cup (250 ml) sugar
1/2 cup (125 ml) buttermilk
1/2 cup butter
1 teaspoon (5 ml) vanilla
Combine the ingredients in a saucepan. Bring to a boil. Simmer for 5 minutes. Pour the hot glaze over the hot cake.
Carrot cake comes in many versions, with raisins, dates and nuts. This recipe, is brimming with naturally sweet ingredients, and then plumped with sugar and cinnamon - it's dessert, right? Cream cheese icing is a favourite topping to spread over a cooled carrot cake, but alternately, try the glaze recorded at the bottom, drizzling it over while the cake is still piping hot.
More cakes. Cimabellone (Italian Tea Cake, Sharlotka - Russian Apple Cake, Bavarian Apple Torte, Apple Cake with Hints of Orange
Ingredients for the Carrot Cake
3 eggs
3/4 cup (180 ml) canola or other vegetable oil
3/4 cup (180 ml) buttermilk
2 cups (500 ml) white sugar
2 cups (500 ml) all-purpose white flour
2 teaspoons (10 ml) baking soda
2 teaspoons (10 ml) cinnamon
1/2 teaspoon (2 ml) salt
1 cup (250 ml) canned crushed pineapple, drained or equivalent in fresh pineapple, diced very finely
2 cups (500 ml) grated carrots
3/4 cups (180 ml) shredded coconut
Ingredients for the Cream Cheese Icing (Taken from SugarSpunRun)
1/2 cup (1 stick or 113 grams) unsalted butter, room temperature
8 oz (226 gramsp) cream cheese, softened (brick-style, not spreadable)
1 teaspoon (5 ml) vanilla extract
1/4 (1.2 ml) teaspoon salt
4 cups (500 grams) icing (powdered) sugar
Method for the Carrot Cake
Preheat an oven to 350 degrees F (180 C). Grease a 9" x 13" (32 x 23 cm) pan or a 9" round pan.
With a hand mixer or in a stand mixer, beat the eggs until light. Add the oil, buttermilk and sugar. Beat until combined.
In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add them to the wet ingredients, mixing until combined.
Add the carrots, pineapple and coconut. Mix until combined.
Pour the batter into the pan. Bake for 55 - 60 minutes, or until a toothpick pierced in the centre comes out dry.
Turn the cake out onto a cooling rack. Let the cake cool completely before icing (see below).
For the Icing
While the cake is baking, combine the butter and cream cheese in a bowl with a hand or stand mixer. Beat until creamy, well-combined, and lump-free.
Add the vanilla extract and salt and stir well to combine.
With the mixer on low, gradually add the icing sugar, mixing until completely combined.
If desired, slice the cooled, circular cake through the centre and spread the icing over the centre. Replace the top half of the cake and cover with the top and sides with the icing. If desired, sprinkle cinnamon or chocolate shavings over the icing. Refrigerate the cake between servings. This cake freezes well.
Alternate Glaze:
1 cup (250 ml) sugar
1/2 cup (125 ml) buttermilk
1/2 cup butter
1 teaspoon (5 ml) vanilla
Combine the ingredients in a saucepan. Bring to a boil. Simmer for 5 minutes. Pour the hot glaze over the hot cake.