Carrot Pineapple Cake Recipe By Barefoot Contessa
If you're looking for a unique and delicious twist to the classic carrot cake, the Carrot Pineapple Cake by the Barefoot Contessa is the perfect addition to your recipe book! This moist and flavorful cake is chock full of pineapple, carrots, and spices, making it the perfect sweet treat for any gathering. With its bright and vibrant colors, this cake is sure to be a hit with both kids and adults alike. So whip up this delicious treat and let the compliments come rolling in!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 cups light brown sugar
- 3 large eggs
- 3/4 cup crushed pineapple, drained
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 2 tablespoons confectioners' sugar
Instructions:
Preheat your oven to 350 degrees F and grease a 9-inch springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat together the oil and brown sugar until light and fluffy. Beat in the eggs one at a time, then add in the pineapple, carrots, walnuts, and vanilla extract. Gradually add in the dry ingredients, stirring until just combined. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is finished baking, let it cool for at least 10 minutes before removing from the pan. In a small bowl, mix together the coconut and confectioners' sugar. Sprinkle this mixture over the top of the cake and serve.
Nutrition:
This Carrot Pineapple Cake is a sweet treat that can be enjoyed guilt free! Each slice is packed with wholesome ingredients like carrots and walnuts, while the pineapple and coconut add a unique flavor and texture. One slice of this cake contains 287 calories, 15 grams of fat, 33 grams of carbohydrates, and 4 grams of protein.
This cake is also a great source of dietary fiber, vitamin A, vitamin C, and potassium. The pineapple and carrots are particularly beneficial, as they are both rich in antioxidants that help protect against free radicals in the body. The walnuts also provide beneficial omega-3 fatty acids that can help reduce inflammation and improve heart health.
For a healthier twist on this classic dessert, you can also use whole wheat flour instead of all-purpose flour and substitute the oil for applesauce. This is an easy way to make the cake lower in calories and fat, while still retaining its delicious flavor!
Whether you are looking for a special treat for a gathering or just an everyday dessert, the Carrot Pineapple Cake by the Barefoot Contessa is sure to please! This flavorful and moist cake is sure to become a favorite in your household.
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