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Glazed Carrot-Pineapple Cake recipe

This moist, classic cake is coated witha thick glaze of cream cheese icing, as opposed to a thickercream cheese icing traditionally used.

Recipe: Glazed Carrot-PineappleCake

1/2 cup golden raisinsBoilingwater2 1/2 cups all-purpose flour
2 teaspoons baking powder1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda1/4 teaspoon salt1 1/4 cups canola or vegetableoil
2 1/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 tablespoon orange extract
3/4 cup chopped walnuts
1 1/2 cups grated carrots
1/2 cup canned pineapple tidbits, well drained
1 (8-ounce) package cream cheese, softened
1 tablespoon butter, softened
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon finely grated orange rind1 tablespoon finely grated lemon rind
1 1/2 cups sifted powdered sugar

  • Pour boiling water over raisins to coverand let set for 20 minutes; drain thoroughly and set aside.
  • Preheat the oven to 350°F (175°C).Grease a 12 cup Bundt pan or 10-inch tube pan.
  • In a medium bowl, whisk together the flour,baking powder, cinnamon, baking soda and salt; set aside.
  • In a large mixing bowl, beat at mediumspeed the oil, sugar and eggs with an electric mixer. Add thein vanilla, lemon juice and orange oil, mixing well. Stir inthe flour mixture until just mixed. Fold in the carrots, nuts,pineapple and the plumped raisins, combining well. Spoon batterinto prepared pan.
  • Bake in preheated oven for 60 to 70 minutesor until tested done when gently pressed in center and cake springsback. Cool in pan on wire rack for 15 minutes. Remove and coolcompletely on wire rack.
  • For the Glaze: Combine the cream cheeseand butter together. Stir in the lemon juice, vanilla, orangeand lemon rind, then stir in the powdered sugar. Drizzle glazeevenly over cooled cake. Allow to set before serving.

    Makes 12 servings.

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