Pineapple Carrot Cake Recipe

Pineapple Carrot Cake Recipe Recipe

Since the New Year, I took our juicer out and it's been sitting on the counter so we can have freshly-made juice every day. Today I extracted juice from carrots, and since I hate wasting, I used the carrot shreds and baked a cake.

To ensure the cake was moist, I added crushed pineapple (I regularly cut whole fresh pineapple as a snack) and used creme fraiche that my friend Steve from the Milk Pail in Mountain View gave us. Steve just introduced me to a new product his friend Warren from Snowville Creamery from Ohio sent over. It’s amazing! If you’re in the Bay Area, definitely take some time to visit the Milk Pail and try out some of the unique products only they carry.

Ingredients

Yields: 6 servings

2 whole eggs
2 tablespoons granulated sugar
½ teaspoon vanilla extract
10 tablespoons brown sugar
2/3 cup creme fraiche, melted
1 teaspoon ground cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 cup self rising all-purpose flour
9 tablespoons all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1½ cups carrots, see tips
½ cup crushed pineapple, blended
½ cup vegetable oil
4 tablespoons butter
¼ (8-ounce) cup cream cheese, at room temperature
1 cup powdered sugar
4 whole walnuts, crushed

Directions

Preheat the oven to 350°F.

Making the cake batter:

Beat the eggs in a mixing bowl with 2 tablespoons granulated sugar until the texture is thicker. Add ½ tablespoon vanilla. Stir well. Add creme fraiche, flours, oil, baking soda, brown sugar, cinnamon, nutmeg and salt. Mix until well combined and smooth. Add the carrots and pineapple, reserving a bit of carrot for garnish.

Frosting:

In a bowl, combine 2 tablespoons each butter, cream cheese and powdered sugar.

Assembly:

Grease 6 individual round pans with butter. I used 4-inch individual cake molds.

Place the carrot cake batter into the molds.  

Bake for 40 minutes at 350°F until the top becomes golden. The texture of the cake should be very soft, spongy and moist. 

Remove from the oven. Cool the cakes for about 15 minutes. Gently loosen the cakes using a knife. Trim and even out the top.

Cover with the cake frosting and garnish with the reserved carrots and walnuts.

Enjoy with an unsweetened hot cup of tea.

Bon appétit!


Tips

You could replace the pineapple and carrot with other flavors you have on hand.

I used the carrot shreds from making carrot juice. 

Published By: Jacqueline Pham on January 10, 2014.


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