Best Carrot Pineapple And Walnut Roulade Recipes

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CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

The carrots and pineapple work together to keep this cake moist and wholesome.

Provided by Linda

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g

SPICED WALNUT CARROT CAKE WITH PINEAPPLE



Spiced Walnut Carrot Cake with Pineapple image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisins
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
Powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
  • Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS



Rob's Carrot Cake With Pineapple Walnuts and Raisins image

My version is lower in fat and jam packed full of carrots, fruits and nuts. 1 slice is I'm sure at least 1 of your 5 a day if not 2. This cake is moist without being wet and I just love it!

Provided by robd16

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon mixed spice
1 pinch salt
2 pineapple rings, cut into small chunks
1 1/2 cups grated carrots (packed, approx 2 large carrots, be generous)
1/4 cup raisins or 1/4 cup sultana
1/2 grated lemon, rind of
1/2 cup walnut pieces
2 eggs
1/4 cup oil (sunflower, vegetable or corn, NOT olive oil)
1/2 cup milk (just under)
1 teaspoon vanilla essence
1 (8 ounce) package cream cheese
1/2 cup icing sugar
juice of half a lemon
1 orange, rind only, cut into strips

Steps:

  • Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
  • Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
  • Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
  • Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
  • Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
  • Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
  • Put the orange rind in the middle of the cake as decoration.

Nutrition Facts : Calories 581.8, Fat 31.1, SaturatedFat 10.1, Cholesterol 106.5, Sodium 475.6, Carbohydrate 69.7, Fiber 3.5, Sugar 46.3, Protein 9.5

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