Carrot and Pineapple Cake with Lemon Cream Cheese Frosting

Madeleine Cocina
Reviews(1)
Georgia W.: "This cake was very easy to make and I loved the r…" Read More
Carrot and Pineapple Cake with Lemon Cream Cheese Frosting Recipe
19
1830
105

Description

This recipe for Carrot and Pineapple Cake with Lemon Cream Cheese Frosting will knock any other cake out of the park. It is decadent, dreamy, creamy, tasty, and hearty. Ingredients include carrots, fresh pineapple, flour, whole wheat flour, baking soda, ground cinnamon, ground nutmeg, salt, white sugar, mascabado sugar, vegetable oil, vanilla, shredded coconut, eggs, softened cream cheese, butter, lemons, and confectioner’s sugar. Have a piece with a tall glass of milk.

Ingredients

  • 400 grams carrots (peeled and cut into sections 2 cm. in length)
  • 1 cup fresh pineapple (diced)
  • 1 1/2 cups flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 1/2 cups white sugar
  • 1/2 cup sugar (mascabado, may substitute dark brown sugar)
  • 3/4 cup vegetable oil
  • 1 tablespoon vanilla
  • 1/3 cup shredded coconut
  • 3 eggs
  • 3 packages cream cheese, soften
  • 200 grams butter (softened)
  • 2 lemon
  • 1 tablespoon vanilla
  • 2 3/4 cups confectioners sugar

Directions

  1. Preheat the oven to 180 Celsius. Grease and flour two round 18 cm. cake pans. Place a round of parchment paper on the bottom.
  2. Place the carrots in the food processor until finely minced. Add the pineapple and pulse until the pineapple is pureed.
  3. Sift the white and whole wheat flours together with the baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add the white and brown sugars.
  4. Combine the coconut, oil, vanilla, and eggs together in a separate bowl. Add the carrot and pineapple mixture. Mix well.
  5. Pour the liquid mixture over the dry mixture and mix together to incorporate. Pour into the cake pans and bake for 50 minutes, until an inserted toothpick comes out clean. Let cool in the pans for 10 minutes and then remove the cakes from the pans, placing onto a baking rack.
  6. Prepare the frosting by beating the cream cheese until smooth. Add the butter and beat until smooth. Whisk together until fluffy. Add the lemon rind, juice, and vanilla. Sift the confectioners sugar and slowly beat into the mixture.
  7. Place frosting onto the top of one cake and layer with the other. Cover the two-layer cake with frosting and decorate as desired.
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NutritionView more

1830Calories
Sodium69%DV1660mg
Fat135%DV88g
Protein27%DV14g
Carbs86%DV257g
Fiber44%DV11g

PER SERVING *

Calories1830Calories from Fat790
% DAILY VALUE*
Total Fat88g135%
Saturated Fat31g155%
Trans Fat1g
Cholesterol265mg88%
Sodium1660mg69%
Potassium660mg19%
Protein14g27%
Calories from Fat790
% DAILY VALUE*
Total Carbohydrate257g86%
Dietary Fiber11g44%
Sugars194g388%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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