"Graffitti from Barcelona -
A picture that has nothing to do with a Pineapple Carrot Cake Recipe"
A friend asked for this recipe and I hate to admit but it is pretty much an "as-is" recipe from the internet. I have made a couple of crucial changes: adding raisins, more eggs, spices and substituting brown for white sugar and upping that a little. As with all recipes, you need to make it your own somehow.
I first made this one up in Big Meadow and every one of the workers had a complaint when I told them what was in it. Somebody didn't like: raisins, pineapple, or walnuts. However, after the meal, not a single piece of cake was left, and it had been a very large cake and there were only four of us at the table!
PINEAPPLE CARROT CAKE
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg (optional)
Pinch of allspice (optional)
2 cups brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1-2 cups raisins (soaked and drained in hotwater)
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
teaspoon vanilla extract
- Preheat oven to 350°F.
- Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
- Wash, peel, and grate the carrots
- Mix together flour, baking soda, baking powder, salt and spices as desired
- Beat the eggs, add the sugar.
- Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
- Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple, raisins and finally the walnuts.
- Mix well and turn out into a buttered and floured 9x13 inch pan.
- Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).
- To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.