Carrot Pineapple Cake скачать в хорошем качестве

Carrot Pineapple Cake

RECIPE: https://anitacooks.com/carrot-cake-wi... How to Make an Extremely Moist and easy Carrot Cake with Pineapple. I’ve made another cake without pineapple which is also really moist and here's the link to that video:    • Moist Carrot Cake Recipe   . For this cake, we’ll need large eggs, sugar, vegetable or canola oil, crushed pineapple, you can use fresh pineapple that’s pureed or the canned crushed pineapple. Chopped walnuts, if you don’t like nuts leave the nuts out. Raisins, use black or golden, all purpose flour, baking soda, baking powder and salt, ground cinnamon, ground cloves and nutmeg which I’ll grate in a minute. peeled carrots. Use a box grater or a food processor. To save time, I’m using the food processor today. It’ll be grated in 10 seconds and I just have to rinse off the disc and bowl. Heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. To the flour, add salt and baking soda, baking powder, cinnamon and cloves, grate the nutmeg right over the flour. Whisk it all up. To a large bowl, add the eggs, try to leave it out of the fridge for at least 30 minutes so it’s close to room temperature. Beat them up well, you don’t have to use a mixer, just do it by hand. Add the oil, then the sugar, When it’s thoroughly combined add the pineapple, the flour all at once. Once that’s mixed, add the carrots, then walnuts and raisins. And there is our lovely thick batter. Pour into a 9x13 inch pan that’s been oiled. Give it a few taps to get any air bubbles out. Bake in the heated oven for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Cool completely on a rack before frosting. For the frosting, have butter and cream cheese at room temperature. Use a hand mixer or stand mixer to get really fluffy frosting. You can do it by hand, it’ll just take a bit of effort. I’ve added soft butter, then the softened cream cheese. Beat for a minute. I’m using the whisk attachment with this KitchenAid, you can also use the paddle attachment. Add vanilla extract and a pinch of salt, powdered sugar. Mix on low first and then turn to high, otherwise there’ll be powdered sugar all over you. Beat for 2 to 3 minutes until fluffy. With this frosting, you’ll actually taste the cream cheese and butter, not just sugar. It’s not overloaded with powdered sugar. By the way, don’t worry if the cake sinks in the middle, that is how it’s going to look. If you want to make a layer cake, pour the batter evenly into two 8 or 9 inch round pans. Put the frosting on the cooled cake and spread evenly to the edges. Serve this right away or put in the fridge for a bit. You’ll get cleaner looking slices after it’s chilled because the cream cheese will have set up like this and not be soft like it is now. I think this cake tastes best at room temperature and I do like the frosting to be a bit soft. It’s really up to you how you want to serve it. I hope you try this cake and let me know how you like it. Subscribe and I'll see you next time. Thanks for watching :)