Best 6 Carrot Pineapple Banana Cake Recipes
Carrot pineapple banana cake is a delightful dessert that combines the flavors of carrot, pineapple, and banana into a moist and flavorful cake. This cake is perfect for any occasion and can be enjoyed by people of all ages. It is a great way to use up leftover carrots, pineapple, and bananas, and it is also a delicious and healthy snack. With just a few simple ingredients, you can create a carrot pineapple banana cake that is sure to be a hit with your family and friends.
Let's cook with our recipes!
CARROT AND PINEAPPLE CAKE
Steps:
- 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 set over a wire rack.
- 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.
PINEAPPLE CARROT BREAD
My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.
Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA, CARROT & PINEAPPLE CAKE AKA SUNSHINE CAKE
This is a lovely iced cake (lighter version of a carrot cake) or have as a buttered loaf. I can kid myself that it is good for me because of the ingredients :) I saw this made on TV on the AWW Fresh cooking site (I think) and had to try it. It was a bit of a hit & miss with the ingredient amounts but I think I have them right as this is what I made mine with. I find I like to get all ingredients prepared first as then it is much easier to mix it altogether. Leave until cold before slicing)
Provided by Jen T
Categories Dessert
Time 1h20m
Yield 1 loaf or 20cm cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C.
- For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
- In a large bowl beat the eggs, sugar and lemon zest together until creamy.
- Slowly add the oil while beating continuously.
- Sift the flour, salt, and baking powder together and stir into the creamed mixture.
- Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
- Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
- Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
- Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
- ICING:.
- In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
- Spread over the cooled cake and decorate with pecan or walnut pieces.
Nutrition Facts : Calories 4330.7, Fat 247.4, SaturatedFat 61.2, Cholesterol 613, Sodium 1847.5, Carbohydrate 470.5, Fiber 27.9, Sugar 212.8, Protein 79.2
CARROT AND PINEAPPLE BREAD
If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 173 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT & BANANA CAKE
This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.
Provided by catxx
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Pre-heat oven to 160C (325F).
- Grease 24cm round springform tin, line base with baking paper.
- Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
- Beat eggs and oil together and add to dry ingredients, together with banana.
- Mix well.
- Pour mixture into prepared tin.
- Bake for about 1 1/4 hours.
- Cool cake in pan.
Nutrition Facts : Calories 4610.3, Fat 289, SaturatedFat 40.6, Cholesterol 634.5, Sodium 2399.7, Carbohydrate 464.5, Fiber 25.8, Sugar 246.5, Protein 63
CARROT-BANANA CAKE
Provided by Zita Wilensky
Categories Cake Cheese Fruit Nut Vegetable Dessert Bake Banana Carrot Fall Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.
- For frosting:
- Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
Tips:
- Mise en place: Before you start baking, measure and prepare all your ingredients and utensils. This will make the baking process smoother and more efficient.
- Use ripe bananas: Ripe bananas add sweetness and moisture to the cake. If your bananas are not ripe enough, you can ripen them quickly by placing them in a paper bag with an apple overnight.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan is a great option for this cake because it allows the cake to rise evenly and bake through. If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help the frosting to set properly.
Conclusion:
This carrot-pineapple-banana cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With its sweet and tangy flavor, this cake is sure to be a hit with everyone who tries it.
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