CARROT PINEAPPLE CAKE

This carrot cake recipe is something different. Here I blend the flavor of carrot & pineapple with lemon, which is somehow fantastic. I added raisins and walnuts in it, which give cake a richer taste, goes well with cream cheese frosting. This moist lemon flavored carrot pineapple cake is welcome at birthdays, reunions, parties and all special occasions.

INGREDIENTS:

CAKE-
2 cups grates Carrots
1 cup freshly crushed Pineapple
2 cups All Purpose Flour
1 1/2 cup Granulated Sugar
3 Eggs
3/4 cup Vegetable Oil
1 tbsp Baking Powder
1 tsp Baking Soda
1 tbsp Cinnamon Powder
1/2 tsp Nutmeg Powder (optional)
1 tsp Vanilla Extract
1/2 tsp Sea Salt
1 tbsp fresh Lemon Juice
4 tbsps chopped Walnuts/Pecans
1 tbsp Raisins
1/2 cup Water

FROSTING-
1/2 Cup Butter (melted)
1 Cup Icing Sugar
1 tsp Vanilla extract
1 tbsp Lemon Zest
8 OZ Cream Cheese

METHOD:

FOR BAKING CAKE:

Combine flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt in a bowl.  Beat eggs and sugar in a mixing bowl using a electric hand mixer. Slowly add oil in the mixing bowl and beat for 2 minutes in medium speed.

Now, mix flour mixture and water into mixing bowl and again beat for 2-3 minutes, till it turns into a smooth mixture. At this point add carrots, pineapples, vanilla extract, lemon juice, walnuts and raisins in it. Beat again for a minute on slow speed.
Now cake batter is ready.

Set oven to 350 F (180 C). Preheat the oven for 5 minutes. Distribute batter evenly into a 13" X 9" baking pan, which has been generously greased. Place in middle rack of preheated oven and bake for 50 minutes or until a toothpick inserted in the center of the cake, comes out clean.

Keep pan on a rack for 1 or 2 hour to make cake completely cool. Now cut the cake lenghwise half to make two equal parts.

MAKE THE FROSTING:

Beat butter and cream cheese using a electric mixer on low speed for 2-3 minutes till it gets smooth. Add sugar, vanilla extract and lemon zest in it. Beat well. Now it is ready to spread on cooled cake.

To remove cake from baking pan, turn upside down, tap edge of pan with a hard surfaced tray. Place one part upside to down. Apply frosting on the top part spreading it evenly by using spatula.

Place the second part on the top of first part and align properly. using both hands, press firmly but gently, two parts together to get one firm cake. Spread remaining frosting to cover the top of the cake and spreding evenly by using one spatula.

Cover with cling (plastic) wrap and store in refrigerator.

"This recipe goes to Sara's Event Cooking with Love Series, hosted at Torviewtoronto"

Sending this to Show me your HITS - Beets and Carrots - Sangeetha's Event hosted by Tomato Blues

Vardhini's Bake Fest: June'12 Issue this month hosted at Daily Cuppa

Sending this to event: I Love Baking #5

This recipe goes to Let's Cook # 16 - Kids Special