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Carrot Cake W/O Pineapples

Carrot Cake W/O Pineapples recipe image
This classic carrot cake recipe proves you don't need pineapple to achieve a tender, flavorful crumb. By focusing on the natural sweetness of grated carrots and the warmth of cinnamon, this dessert offers a pure, home-baked taste. The addition of chopped pecans provides a delightful textural contrast to the soft cake. It is perfect for weekend brunches, family gatherings, or simply as a comforting treat with coffee. The recipe is straightforward, requiring just simple pantry staples like flour, sugar, and vegetable oil. Skip the canned fruit for a cleaner flavor profile that lets the spices shine. It&# 226;ÂÂs a reliable favorite that delivers consistent results every time you bake it.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 2192.7
Dietary: Vegetarian
Description
This classic carrot cake recipe proves you don't need pineapple to achieve a tender, flavorful crumb. By focusing on the natural sweetness of grated carrots and the warmth of cinnamon, this dessert offers a pure, home-baked taste. The addition of chopped pecans provides a delightful textural contrast to the soft cake. It is perfect for weekend brunches, family gatherings, or simply as a comforting treat with coffee. The recipe is straightforward, requiring just simple pantry staples like flour, sugar, and vegetable oil. Skip the canned fruit for a cleaner flavor profile that lets the spices shine. It&# 226;€™s a reliable favorite that delivers consistent results every time you bake it.
Ingredients
  • 2 cup Sugar
  • 1 1/2 cup Vegetable oil
  • 4 Eggs, well beaten
  • 2 teaspoon Baking soda
  • 2 teaspoon Baking powder
  • 2 teaspoon Cinnamon
  • 1 teaspoon Salt
  • 2 cup Flour
  • 1 cup Chopped pecans
  • 3 cup Grated carrots
Directions
  1. 1
    Preheat the oven to 325ðF (165ðC).
  2. 2
    Grease and flour three 8-inch round layer pans or one large bundt pan.
  3. 3
    In a large bowl, whisk together the sugar and vegetable oil until well combined.
  4. 4
    Add the beaten eggs to the sugar mixture and mix until smooth and emulsified.
  5. 5
    In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
  6. 6
    Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth.
  7. 7
    Fold in the grated carrots and chopped pecans evenly throughout the batter.
  8. 8
    Divide the batter evenly among the prepared pans.
  9. 9
    Bake for 30 minutes if using layer pans, or 1 hour if using a bundt pan.
  10. 10
    Check for doneness by inserting a knife into the center; it should come out clean.
  11. 11
    Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
  12. 12
    Once completely cool, frost with cream cheese frosting if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2192.7kcal
% Daily Value *
Total Fat 134.8g208%
Saturated Fat 19.1g96%
Cholesterol 0.0mg0%
Sodium 5353.0mg224%
Total Carbohydrate 240.2g81%
Dietary Fiber 15.4g62%
Sugars 131.3g
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot cake, no pineapple, moist cake, pecan dessert, cinnamon spice, homemade cake, baking recipe, grated carrots, layer cake, bundt cake, classic dessert, easy baking, nutty flavor, sweet treat, party dessert, comfort food, from scratch, cake mix alternative, after dinner
Read it online: https://www.chefs-mate.com/recipe/carrot-cake-w-o-pineapples/