Pineapple Carrot Muffin Cake

This moist and flavor-filled Pineapple Carrot Cake is sure to be a pleaser. You’ll love the smell of cinnamon, nutmeg, and cloves that floats through the house while this is baking! Double the recipe if you’d like to make a layer cake.

Pineapple Carrot Cake Recipe image

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Guest: Lucy Clifford


(VEGAN)

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Ingredients:
  • 1 cup carrots, grated
  • ¾ cup golden raisins
  • ½ cup crushed canned pineapple, drained
  • ½ cup pineapple juice (from drained pineapple above)
  • ½ cup water
  • ¾ tsp cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • ¼ cup honey
  • ¼ cup maple syrup
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 Tbsp. corn starch
  • 1½ cup all-purpose flour
  • ½ cup almond milk
  • 1 tsp. vanilla
  • ½ cup pecans, coarsely chopped

Frosting:

  • 1 8 oz. cont. Tofutti Better Than Cream Cheese
  • 1½ cup powdered sugar
  • 1 cup non-dairy whipped topping
Directions:

Preheat oven to 350 degrees. Spray 9-inch round cake pan with a non-stick cooking spray and set aside. In a medium saucepan, gently simmer carrots, raisins, pineapple and juice, water, and spices for 5-6 min. Add the honey, maple syrup and salt and simmer for another 2-3 min. Remove from heat and cool. Set aside.

In a mixing bowl, combine Tofutti Better Than Cream Cheese and powdered sugar. Mix with electric mixer until smooth then add non-dairy whipped topping. Mix on low speed for 1 min. until smooth. Refrigerate.

In a large bowl, combine flour, baking powder, corn starch, and baking soda. Add cooled carrot-raisin mixture, almond milk, and vanilla. Mix well then fold in pecan pieces. Pour into prepared cake pan and bake for 45-50 minutes or until cake springs back when lightly touched. Remove from cake pan and place on cake platter. Let cool completely then spread with refrigerated frosting. Sprinkle with chopped pecans. Store covered in refrigerator.Yields: 1, 9-inch round cake


(REGULAR)

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Ingredients:
  • 1 cup carrots, grated
  • ¾ cup golden raisins
  • ½ cup crushed canned pineapple, drained
  • ½ cup pineapple juice (from drained pineapple above)
  • ½ cup water
  • 2 eggs
  • ¾ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • ¼ cup honey
  • ¼ cup maple syrup
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ½ cup all-purpose flour
  • ½ cup milk
  • 1 tsp. vanilla
  • ½ cup pecans, coarsely chopped

Frosting:

  • 8 oz. cream cheese
  • 1 ½ cup powdered sugar
  • 1 cup whipped topping
Directions:

Preheat oven to 350 degrees. Spray 9-inch round cake pan with a non-stick cooking spray and set aside. In a medium saucepan, gently simmer carrots, raisins, pineapple and juice, water, and spices for 5-6 min. Add the honey, maple syrup, and salt and simmer for another 2-3 min. Remove from heat and cool. Set aside.

In a mixing bowl, combine cream cheese and powdered sugar. Mix with electric mixer until smooth then add whipped topping. Mix on low speed for 1 min. until smooth. Refrigerate.

In a large bowl, combine flour, baking powder, and baking soda. Add cooled carrot-raisin mixture, milk, eggs, and vanilla. Mix well then fold in pecan pieces. Pour into prepared cake pan and bake for 45-50 minutes or until cake springs back when lightly touched. Remove from cake pan and place on cake platter. Let cool completely then spread with refrigerated frosting. Sprinkle with chopped pecans. Store covered in refrigerator.

Yields: 1, 9-inch round cake**This moist and flavor filled cake is sure to be a pleaser. I love the smell of cinnamon nutmeg and cloves that floats through the house while this is baking!

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

Join Miss Brenda each week live at 5:30 PM (eastern) on our Kids Club for Jesus Facebook page for a new cooking program. If you would like to be on "Cooking with Miss Brenda" and live in the Collegedale area–send us a message and let us know!


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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar