Tuesday, July 28, 2009

Carrot Pineapple Cake with Cream Cheese Frosting

We have been eating zucchini like crazy lately, a friend has a garden and she is so generous. Last Friday she brought in a mixed bag of produce from her garden to share and I grabbed a zucchini so I could make a zucchini cake. My grandma used to bake it all the time when I was a kid and I love how it's a green vegetable but it's also a yummy dessert! Anyway, to tattle on my dumb self, I grabbed a cucumber instead of a zucchini...so this cake morphed from a zucchini cake to a carrot cake. And now, as I'm reading through the recipe list again, I realize how many errors I made while baking it! So many that I'm amazed mine even turned out good, in fact. But it was. Brent and I have been eating bites out of the cake pan in the refrigerator for almost a week. Tonight what's remaining is going to have to go...I'm trying to loose this baby weight after all.

Carrot Pineapple Cake with Cream Cheese Frosting
Source: Tasty Kitchen lindainmo

1 cup All-purpose Flour
1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This)
1-¼ cup Granulated Sugar
1/2 Cup Sweetened Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp?), Optional
1 Pinch Ginger (about 1/16 Tsp Or So), Optional
3 tablespoons Canola Oil
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated (unpeeled) Zucchini or carrots
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)

FROSTING

2 Tablespoons Butter, Softened
8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
2 Cups Powdered Sugar, Approx.
2 Teaspoons Vanilla Extract
Splash Of Milk Or Pineapple Juice, If Necessary
Chopped Walnuts Or Pecans (optional)

Preheat oven to 350°.

Cake:
Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated carrots, and pineapple into flour mixture. Batter will be stiff , keep folding until it comestogether. Add a little splash of the pineapple juice if it needs any more liquid.
Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. (Mine only took about 31 minutes, so keep an eye on it)
Frosting:
Combine butter and cream cheese in the bowl of your mixer. Beat at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. Garnish with chopped pecans or walnuts, if desired.

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