Pineapple cake with cream cheese icing, at this time of the year we have many birthdays to celebrate. Kenya and Chloe are stuck in a stressful five-week period, so I feel like cooking or buying cakes without stopping. Last year Chloe decided she should eat a carrot cake because the horses love carrots at their parties, so she should do something similar.
We talked about what she wanted and how she wanted to see the birthday of her horse theme and we chose this wonderful creation. Pineapple Carrot Cake is one of the most decadent cakes, but easy to prepare.
The biggest mistake I made at his party was simply baking a cake. I should have made two cakes when they disappeared in seconds. I never feel that adults eat a lot of cakes at parties, but after a few seconds, parents asked that they could not offer it.
This year I will not make the same mistake and make two of these beauties. Chloe was very clear that she wanted pineapple in her cake, but no nuts or raisins were preferred for chopped nuts. You can absolutely add another kind of nuts or raisins when making this kind of carrot cake.
Undoubtedly the best recipe for carrot cake I've ever found... the glaze of white chocolate cream is incredible! Tested, tested and loved by everyone! Gosh, I love carrot cake. Well, to be honest, I would probably spread the cream cheese ice cream even more.
But still, the carrot cake is just INCREDIBLE! Interestingly, I always receive e-mails from you to ask for carrot cake recipes... so I wish you my order! This is the best carrot cake! Danielle is right, this is the best carrot cake ever, so I've hardly changed anything.
However, I distributed my cake mixture evenly over two cans, so that I could make a layer cake. If there is something I love, it's a cake! To say that I am a bit obsessed with the amount you have is the underestimation of the year. I know they know exactly the same as a cake from one layer... but oh, the height!
Very nice. You certainly do not have to change a cake if you prefer not to do it (I understand that not everyone is obsessed by a high cake like me!). But I think there are two great things that have really sold me in this recipe.
The first thing is that the crushed pineapple pieces give the cake a delicious, moist and sweet taste (like a hummingbird cake). And the second thing is that Danielle adds melted white chocolate to the cream cheese glaze.
Are you fond of carrot cake?
Do you like me and are you secretly fond of cream cheese glaze when no one is watching?
1. Coat two round cake molds with baking paper.
2. Beat eggs, oil and sugar with an electric blender.
3. Use a wooden spoon to double the dry ingredients.
4. Add the carrot, pineapple and pecans and stir until all is well combined.
5. Pour the mixture evenly into the prepared tins.
6. Bake for 30-35 minutes or until just tender and brown (more time if you only use one can).
7. Allow to cool for 5 minutes in the pan before turning the cake pan.
8. Beat the cream cheese with icing sugar until they are well mixed and soft.
9. Fold through the melted white chocolate.
10. Distribute on cooled cake.
11. Finish with white chocolate curls (optional).
This root cake can be stored for up to 4 days in an airtight container in the refrigerator.
1. Preheat the oven to 190 ° C (175 ° C if using a fan with forced air).
2. Coat two round cake molds with baking paper.
3. Peel and cut around the roots.
4. Rub the carrot in the bowl TM in speed 5 for 5-10 seconds (depending on how you hold the carrot, I pull my fine grated). Place the root in a separate container and clean the TM container.
5. Place the pecans in the TM container and set to speed 8 for 5 seconds.
6. Put the pecans with the grated carrot in the bowl.
7. Pour eggs, oil and sugar into the TM bowl and mix at level 5 for 20 seconds.