Best 2 Glazed Pineapple Carrot Cake Recipes
Seeking a delightful culinary journey that combines tropical sweetness with earthy flavors? Look no further than the delectable glazed pineapple carrot cake, a tantalizing treat that captivates taste buds with its vibrant hues and harmonious flavors. Embark on an exciting expedition into the world of baking, where we'll guide you through the steps of creating this indulgent masterpiece. Discover the perfect balance of moist carrot cake enriched with aromatic spices, topped with a luscious pineapple glaze that glistens like golden sunshine. Prepare to tantalize your taste buds with a symphony of textures and flavors, as we unveil the secrets behind crafting this extraordinary glazed pineapple carrot cake.
Let's cook with our recipes!
BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.
Provided by Jean Hewitt
Categories snack, cakes, dessert
Time 1h
Yield 48 pieces
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
- Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
- About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
- Remove from the heat and stir in the vanilla.
- Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.
GLAZED PINEAPPLE CARROT CAKE
Steps:
- Combine dry ingredients. Beat together eggs, vanilla, oil, and buttermilk and add to dry ingredients. Mis till smooth, mix in pineapple, carrots, nuts and cocount. Bake at 350 degrees fopr 45 minutes in a 9" X 13" pan. Remove from oven and prick all over with a fork and pour buttermilk glaze over cake. Glaze............ Mix sugar, soda, buttermilk, butter and corn syrup. Bring to a boil and boil 5 minutes. Take off heat and add vanilla.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around for missing items.
- Fresh Ingredients: Use fresh carrots and pineapple for the best flavor and texture. If you can, use organic produce whenever possible.
- Creaming the Butter and Sugar: Make sure you cream the butter and sugar until they are light and fluffy. This will help incorporate air into the batter and give your cake a tender crumb.
- Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Fold in the Flour: Gently fold the flour into the batter until just combined. Overmixing will make the cake tough.
- Bake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that your cake is fully baked.
- Let the Cake Cool Completely: Before you glaze or frost the cake, let it cool completely. This will help prevent the glaze or frosting from melting.
Conclusion:
This glazed pineapple carrot 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. If you love pineapple and carrot cake, then you will definitely love this recipe.
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