Simple Indian Pineapple - Carrot Cake

Nimmy's Kitchen

     Simple Indian Pineapple - Carrot Cake      

Simple Indian Pineapple - Carrot Cake

            Simple Indian Pineapple - Carrot Cake is one of the variety among the cakes. I learnt this recipe during my working days from one of my friends who is an Anglo-Indian from Goa. On every Christmas and Easter festivals she used to bring the special cakes like Chocolate Pan Cake , Carrot cake,Fruit cake, Banana cake, Coconut cake , cup cakes, Ice cream cake, etc. Still I remember the delicious taste of each one. I also used to make wonderful cakes on Christmas and birthday parties.

            Simple Indian Pineapple - Carrot cake is a nutritious cake which is very easy to make with the oven. The children those who do not like to eat the carrots, will definitely enjoy this healthy and delicious carrot cake. Please find the Simple Indian Pineaoole - Carrot Cake ingredients and method to cook.


Simple Indian Pineapple - Carrot Cake Cooking Recipe
Ingredients :-

For the cake:


• 2 cups granulated sugar

• 1 1/3 cups vegetable oil

• 3 extra-large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 2 1/2 cups plus 1 tablespoon all-purpose flour, divided

• 2 teaspoons ground cinnamon

• 2 teaspoons baking soda

• 1 1/2 teaspoons kosher salt

• 1 cup raisins

• 1 cup chopped walnuts

• 1 pound carrots, grated

• 1/2 cup diced fresh pineapple


For the frosting:

• 3/4 pound cream cheese, at room temperature

• 1/2 pound unsalted butter, at room temperature

• 1 teaspoon pure vanilla extract

• 1 pound confectioners' sugar, sifted


For the decoration:

• 1/2 cup diced fresh pineapple

Simple Indian Pineapple - Carrot Cake Cooking Recipe
 
Method :-

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

• Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.
• Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients.
• Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
• Allow the cakes to cool completely in the pans .

For the frosting:

• Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined.
• Add the sugar and mix until smooth.
• Place 1 layer, flat-side up, on a flat plate or cake pedestal.
• With a knife or offset spatula, spread the top with frosting.
• Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
• Cut as desired and serve.

Kitchen Tips :-

• Always use the fresh eggs, when you bake the cakes.It will increase the softness of the cake. This is one simple kitchen tip.
• Another kitchen tip is that when you keep the prepared cake for 2 days, the taste will be more.
• To reduce the smell of the eggs ,add 1/2 tsp of any essence (vanilla or pineapple)
• Another important kitchen tip is that add the very dry and finest fruits into the cake mixture.

My friends, try the Simple Indian Pineapple - Carrot Cake today itself !!!