Meanwhile, make the filling: Wipe out the food processor. Add the canned pineapple, cream cheese, yogurt, sugar, vanilla, cinnamon and allspice and puree until smooth. Add the egg and flour; pulse until just combined. Pour the filling into the crust; bake until the edge is set but the ...
Pineapple-Carrot Cake: Add 1 can (8 ounces) crushed pineapple, drained, and 1/2 cup flaked or shredded coconut with the carrots. Zucchini Cake: Substitute 3 cups shredded zucchini for the carrots. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edit...
Apple sauce:Adds a bit of sweetness and moisture to this easy carrot cake recipe. You can substitute crushed up pineapple in place of the apple sauce if you prefer. Carrots:This recipe calls for a lot of shredded carrots! This is what makes the cake so moist! I recommend shredding your ...
Editor’s Tip: For a variation on this carrot cake recipe, add raisins, shredded coconut, chopped walnuts or well-drained crushed pineapple when you fold in the grated carrot. Any of these mix-ins will give the cake more texture and an extra layer of flavor. Step 3: Bake the cake Greas...
Make the Best Carrot Cake Recipe with sweet carrots, raisins, warm cinnamon, and tangy cream cheese frosting—perfectly moist and flavorful!By Gemma Stafford | Updated on Jan 1, 2025 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHY YOU ...
Recipe of the week: Pineapple Carrot Cake, The Lion House PantrySpecial to the Deseret News
If you're looking for a classic carrot cake recipe, this moist, spiced cake—topped in a tangy cream cheese frosting—is about to be your new go-to.
These are the ingredients you'll need to make your new go-to carrot cake recipe: Sugars: You'll need white sugar for the cake and confectioners' sugar for the frosting. Oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor. ...
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In This Recipe Pineapple and Coconut My Favorite Carrot Cake How to Store Years ago, when I was still in college, someone gave me a copy of theSilver Palate Cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time. And come to think of...