Carrot And Pineapple Cake With Lemon Cream Cheese Frosting Recipe

Name: Carrot And Pineapple Cake With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, softened; 200 grams butter softened; 2 lemons; 1 tablespoon vanilla; 2 3/4 cups confectioners' sugar

Servings: persons

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, softened
200 grams butter softened
2 lemons
1 tablespoon vanilla
2 3/4 cups confectioners' sugar

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.

2632

kcal

Calories

145

Fat

318

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Carrot And Pineapple Cake With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot And Pineapple Cake With Lemon Cream Cheese Frosting

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