Carrot Fruity Cake

Carrot Cake

This is another wonderful recipe of Carrot Cake, 

with the additional of Pineapple, nuts, and grated coconut that welcomes 

the great taste and aroma. Try It!

INGREDIENTS:

For the Cake

• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 3/4 cup melted butter
• 3/4 cup vegetable oil
• 2 cups  All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon allspice
• 3 1/2 cups finely grated carrots
• 1 cup diced pecans or walnuts, toasted if desired
• 1 cup shredded unsweetened coconut (preferred) or sweetened coconut
• 1/2 cup diced dried pineapple*
• *Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred

For Frosting

• 6 tablespoons butter, at room temperature
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 1/2 cups confectioners' sugar, sifted
• 2 tablespoons milk, or enough to make frosting spreadable

Instructions For Cooking:

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. or line the baking pan with glossy paper.
2. Beat the eggs, sugars, and vanilla in a large mixing bowl until smooth, about 2 minutes at medium-high speed.
3. Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating until smooth.
4. In a separate bowl, whisk together the flour, baking powder, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
5. Stir in the carrots, nuts, coconut, and pineapple. Mix it evenly and beautifully.
6. Spoon the batter into the pan, spreading it to the edges.
7. Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.
8. Remove the cake from the oven, and cool right in the pan.
9. When it's completely cool, make the frosting.
10. Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
11. Add the sugar gradually, beating well.
12. Add the milk a little at a time, until the frosting is a spreadable consistency.
13. Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.
14. Store, well covered, in the refrigerator for up to a week.

 Note: Pineapple can be substituted with Any fruit like Apple, Orange, Banana, From what is available in your area. You can dried raisins  if you preferred too. But Ofcourse The taste vary from what fruit you've added. 

This Recipe was adopted in  King Arthur's flour.com. =)

Carrot Cake Recipe

Ingredients for the cake:

• 2 cups sifted flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1½ teaspoons salt
• 2 teaspoons cinnamon
• 1½ cups sugar
• 1¼ cups vegetable or canola oil
• 4 eggs
• 2 cups finely grated carrot
• 8½ oz. can of crushed pineapple, drained
• ½ cup finely chopped pecans (optional)
• 3½ ounces flaked coconut (optional)

For the cream cheese frosting:

• ½ cup butter
• 8 oz. cream cheese
• 1 teaspoon vanilla
• 1 pound confectioner's sugar, sifted

Directions for cooking:

1. Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans or lined it w/glossy baking paper. 
2. Sift together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. 
3. Put it in a bowl then add the sugar, oil, and eggs; mix well. Next, add the finely (coarsely) grated carrot, pineapple, pecans, and coconut. Blend thoroughly.
4. ​Distribute the batter evenly among the three pans as this cake has three layers; Using spatula or ladle for the evenly distribution of mixture to each pan ladle by ladle if you want to ensure even distribution without fussing with a scale.
5. Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges. Remove the pans from the oven and cool for around 15-20 minutes before taking out onto wire racks to cool completely. 
6. When the cakes are about to cool down, start preparing  your cream cheese frosting. 

• In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. 
• Cream on low to medium speed. With the mixer on low, gradually add the confectioner's sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If it's too loose, add more confectioner's sugar.
• Frost the cake, spreading a thin layer between each layer of cake, then spread frosting on every side to cover the rest of the cake. Decorate the cake as you like it. 

• Then ready to serve. Enjoy! 

This recipe is adopted from http://thewoksoflife.com/2016/03/favorite-carrot-cake-recipe/.