So, I have a few cakes I truly love. These cakes are Dark Chocolate Cake (almost any style), German Chocolate Cake, Red Velvet Cake, and Carrot Cake. Now would I say this is the BEST Carrot Cake…close. I like mine with nuts and shredded Zucchini, sometimes even banana blended in. Like I always say, I love food with big flavors. Not necessarily a lot of food. I’m more of a taster person. Only exception is me and steak. I love steak! Anyhow…
Back to this delicious Carrot Cake. What makes this cake stand out is the crushed pineapple. The pineapple giving a slight exotic taste (very mild), yet providing extreme moisture and suppleness, plus a little extra sweetness. All sorts of yummy.
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Best Carrot Cake Ever
For the Cheesecake:
2 pkgs of Philly Cream Cheese (room temp) 3/4 cup of Sugar 1 tablespoon flour 3 eggs 1 tsp vanilla
For the Carrot Cake:
3/4 cup canola oil 1 cup sugar 2 eggs 1 tsp vanilla 1 cup flour 1/4 tsp. baking soda 1 tsp cinnamon dash of salt 1 16 oz can crushed pineapple… BE SURE you drain it VERY well and even press it in some cheesecloth or paper towel to remove moisture… *Important or your center will be gooey… SAVE some of the juice for the frosting!
1 cup of grated carrots… be sure you remove ALL the moisture here too 1/2 cup of coconut flakes 1/2 cup of chopped walnuts
Set your oven to 350 and grease your springform cheesecake pan.
In a large bowl mix cream cheese and butter, add flour, eggs and vanilla .. beat till smooth… set aside In another large bowl combine oil, sugar, eggs and vanilla… then stir in flour, baking soda, cinnamon and salt.. mix well… stir in pineapples, carrots, coconut and walnuts.
Grab you pan and spread the bottom with 1 1/2 cups of cake batter.
Then drop by large spoon fulls about 1/2 of the cheesecake batter.
Then drop large spoon fulls of cake batter Then finish off with large spoons of cheesecake batter… spread it evenly but do not mix it.
Bake for 60 min or until cake is set.
Cool at room temp.. then place in refrigerator for several hours.
Remove and run a knife around the edge to release from pan… remove spring.
Frost your cake
Put it back in refrigerator for a couple of hours.
4 ounces of Philly cream cheese (room temp) 1 tablespoon of butter (room temp) 1 3/4 cups powdered sugar 1/2 tsp vanilla 1 tablespoon of pineapple juice dash of salt
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