Tradewinds carrot cake
Tradewinds carrot cake recipe in the cake category
Recipe ingredients:
- 1 3/4 cups plus 4 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 2/3 cups granulated sugar
- 3 large eggs
- 4 cups shredded carrots
- 1 cup chopped unsalted macadamia nuts or pecans
- 1/2 cup raisins or currants
- 2 cup diced fresh pineapple
- 1/2 cup granulated sugar
- 1/4 cup pineapple juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup softened butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 cup finely chopped toasted unsalted macadamia nuts or pecans
Recipe method:
- Preheat oven to 350 degrees F. Grease three 9 x 1 inch cake pans.
- Line bottom with circle of wax paper. Grease paper and lightly flour pans.
- Carrot cake: (first 10 ingredients) Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
- In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about 3 to 4 minutes.
- At low speed, gradually add flour mixture, beating just until smooth.
- Combine carrots, nuts, raisins and remaining 2 tablespoons flour.
- Gently fold into batter. Pour batter into prepared pans.
- Bake at 350 degrees F for 28 to 30 minutes.
- Turn cake out and cool completely, paper side down.
- Pineapple filling: (next 5 ingredients) In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes.
- Combine pineapple juice and cornstarch, and stir into cooked pineapple. Boil for 1 minute, stirring constantly.
- Remove from heat. Stir in vanilla extract. Cool. Can be made ahead and chilled, covered, in refrigerator.
- Cream cheese icing: In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla extract. Beat until smooth.
- To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer. Place second layer on top of filling and spread about 1 cup of icing over cake layer. Top with third layer and spread remaining icing evenly over sides and top of cake.
- Press chopped toasted nuts onto sides of cake.
Tags: Tradewinds, carrot, recipe, cake, recipes, cooking