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)
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°.
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)
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.
Instant Pot: Cinco de Mayo Must Haves!
19 hours ago