Best Spelt Carrot Cake With Pineapple Raisins And Coconut Recipes
PINEAPPLE & COCONUT CARROT SALAD
I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. -Shirley Turpin, Williams, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 83mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
SPELT CARROT PINEAPPLE COCONUT WALNUT CAKE
This cake is always center stage on looks and taste for morning or afternoon tea. It is the kind of cake to bring people together for quality time over a cup of tea or coffee. When i know some one has had a rough week, i make them this and we talk it out over a slice and a loving smile.
Provided by Desiree Carricondo-Timko
Categories Cakes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Pre-heat oven to 350F. Grease and flour a bundt cake pan.
- 2. Mix all ingredients (except cream cheese, pineapple juice and powdered sugar) together and gently pour into cake pan.
- 3. Bake 45 minutes or until skewer comes out clean. Sit for 5 minutes then turn out onto cooling rack to cool completely.
- 4. Beat the room temperature cream cheese till fluffy. Add half the powdered sugar and half the pineapple juice and beat, then add remaining and beat till smooth and runny.
- 5. Pour frosting over cooled cake and top with crushed walnuts.
SPICED WALNUT CARROT CAKE WITH PINEAPPLE
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.
SPELT CARROT CAKE WITH PINEAPPLE, RAISINS AND COCONUT
Steps:
- IN a large bowl, combine spelt flour, cinnamon, baking powder, baking soda, nutmeg and salt. In a separate bowl, whisk together brown sugar, oil, orange juice, eggs and vanilla until well combined. Whisk in carrots, coconut, raisins and pineapple. Pour wet mixture over dry, whisking gently until thoroughly incorporated. The batter will be slightly runny. Pour into prepared pan. Bake in centre of preheated 325 F oven for about 45 minutes or until top of cake springs back when very lightly pressed. Remove pan to wire rack to cool completely. Frosting: In a bowl of an electric mixer fitted with a paddle attachment, beat butter with cream cheese until smooth and fluffy. Beat in icing sugar, 1/2 cup at a time, until frosting is smooth and spreadable. Spread over cooled cake.
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