Carrot Cake Recipe With Pineapple No Coconut
Ingredients
This carrot cake recipe is absolutely delicious and so easy to make. You'll need: 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 cup vegetable oil, 1 cup granulated sugar, 1 cup packed light brown sugar, 4 large eggs, 2 teaspoons pure vanilla extract, 3 cups grated carrots, 1 (8-ounce) can crushed pineapple with juice, 1 cup chopped walnuts, 1/2 cup raisins.
Instructions
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a large bowl, beat the oil, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients, beating until just incorporated. Stir in the carrots, pineapple, walnuts, and raisins until just combined. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan before cutting into squares.
Nutrition
A single serving of carrot cake with pineapple no coconut provides about 310 calories. These calories come from about 14.4 grams of fat, 7.7 grams of protein and 40.2 grams of carbohydrates. The cake also contains a good amount of dietary fiber, with about 4.2 grams. It is also an excellent source of vitamin A, providing approximately 100 percent of the recommended daily intake. Carrot cake with pineapple no coconut is also a good source of vitamin C, providing 11 percent of the recommended daily intake. It is also a good source of calcium and iron, providing about 10 percent of the recommended daily intake of each.
Serving Suggestions
This delicious carrot cake is perfect for any occasion. It can be served as a dessert after a meal or as a snack. You can serve it with a dollop of whipped cream or a scoop of ice cream, or you can serve it plain. It's also great for a party or potluck. You can cut it into small squares and serve it as an appetizer or cut it into large slices and serve it as a dessert. No matter how you serve it, it's sure to be a hit!
Storage
Carrot cake with pineapple no coconut can be stored in an airtight container at room temperature for up to 4 days. It can also be stored in the refrigerator for up to 1 week. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months.
Variations
This carrot cake can be easily adapted to suit your tastes. You can add different types of nuts, such as pecans or almonds, or you can add dried fruit, such as cranberries or apricots. You can also add a few tablespoons of shredded coconut for added texture and flavor. If you'd like to make the cake a bit sweeter, you can add a few tablespoons of honey or maple syrup. If you'd like to make the cake a bit healthier, you can substitute some of the oil for applesauce or mashed bananas.
Tips and Tricks
For the best results, use freshly grated carrots for this recipe. The pre-packaged shredded carrots are a bit too dry and won't give you the same moist texture. If you don't have canned crushed pineapple, you can use fresh pineapple. Just be sure to strain it before adding it to the batter. You can also add a few tablespoons of freshly grated ginger or a teaspoon of ground ginger for added flavor.
Conclusion
This carrot cake recipe with pineapple no coconut is an easy and delicious dessert. It's a great way to use up any carrots you have in your fridge, and it's perfect for any occasion. With a few simple variations, you can make it your own. So grab your ingredients and get baking!
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