Pecan Pineapple Carrot Cake with Vanilla Buttercream Frosting. My favorite model of carrot cake that includes a moist spice cake base with candy golden pineapple and crunchy pecans. I like to make an Italian buttercream frosting for this cake as a substitute of the normal cream cheese frosting.
Pecan Pineapple Carrot Cake
Initially printed 20011. 2017 replace to incorporate baking notes for ingredient measurements and modify the baking soda quantity barely. New pictures are additionally added.
That is in all probability my favourite model of this basic dessert cake. It doesn’t sway too removed from a standard recipe however does add some recent golden pineapple for added moisture and excellent flavour.
Pecan Pineapple Carrot Cake
The evenly toasted pecans pair completely with the spicy carrot cake too. You need to use your favourite cream cheese icing to fill and canopy this cake after all.
Simply to alter it up a bit, some luscious vanilla buttercream frosting can be glorious on this delicious cake.
Simply out of the oven
Should you’d just like the recipe for cream cheese frosting as a substitute of the buttercream frosting you’ll discover it with our Sticky Toffee Banana Cake.
Pecan Pineapple Carrot Cake, so moist and tempting.
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Pecan Pineapple Carrot Cake
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Substances
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs evenly crushed
- 2 teaspoons vanilla extract
- 1 1/2 cups grated carrots (see observe), (not finely grated)
- 1 cup recent golden pineapple diced small (see observe), Use canned pineapple tidbits provided that recent is unavailable, roughly chopped after which pressed by way of a sieve to take away the surplus liquid.
- 1/2 cup chopped evenly toasted pecans
- 2 cups sugar
- 2/3 cup water
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- 2 cups softened unsalted butter
Directions
- Grease and flour two 8 or 9 inch cake pans.
- Sift collectively flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a big mixing bowl, beat the sugar, eggs and vanilla and oil till mild and fluffy.
- Stir within the grated carrots, pineapple and nuts.
- Fold within the dry substances by hand.
- Stir solely till the dry substances are integrated into the batter. Don’t over combine.
- Pour into ready pans and bake for 30-35 minutes at 350 levels F or till a picket toothpick inserted into the middle of the cake comes out clear.
TO MAKE THE BUTTERCREAM FROSTING
- Mix the sugar and water in a small saucepan and produce to a boil. Proceed to
- boil over medium warmth with out stirring till the combination reaches 240 levels on
- a sweet thermometer.
- In the meantime beat the egg whites, cream of tartar and vanilla extract collectively to stiff peaks with the whisk attachment in your mixer..
- Slowly pour within the sugar syrup in a skinny stream, hitting the aspect of the bowl and
- not the beaters.
- Proceed beating the frosting for 10-Quarter-hour till the
- meringue is totally cool.
- When utterly cool, slowly start so as to add a number of tablespoons of the butter at a time, beating consistently.
- Beat till easy after every addition. When correctly executed, the feel of this frosting ought to resemble whipped cream. If storing within the fridge, it would be best to deliver the cake out to return as much as room temperature earlier than serving.
Notes
Be certain to not overmeasure the quantity of pineapple and grated carrot on this recipe or your cake may get soggy and/or crumbly. I made the error as soon as of including extra pineapple and it ruined the cake.
Additionally, use the big aspect of the grater, and solely evenly pack the grated carrot to fill 1 1/2 cups. Finely grated carrot may even introduce an excessive amount of moisture into the cake.
Vitamin Info
Yield
16
Serving Measurement
1 slice
Quantity Per Serving
Energy 495Whole Fats 28gSaturated Fats 16gUnsaturated Fats 0gLdl cholesterol 92mgSodium 344mgCarbohydrates 59gFiber 1gSugar 46gProtein 5g
