TASTE OF THE ISLANDS CARROT CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE
1 3/4 C plus 4 T all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
1 ½ c vegetable oil
1 2/3 c granulated sugar
3 large eggs
4 c shredded carrots
1 c chopped unsalted macadamia nuts or pecans
½ c raisins or currants
PINEAPPLE FILLING
2 c diced fresh pineapple
½ cup granulated sugar
1/4 c pineapple juice
2 T Cornstarch
1 tsp vanilla extract
In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 - 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for 1 minute, stirring constantly. Remove from heat; stir in vanilla. Cool.
CREAM CHEESE ICING
2 pkgs. (8 oz. Each) cream cheese, softened
½ c butter, softened
½ c confectioners sugar
1 tsp. vanilla extract
1 c finely chopped toasted unsalted macadamia nuts or pecans
In medium bowl with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth. To assemble cake: peel paper off cake. Using a long serrated knife, slice cake horizontally into 3 layers. Remove top two layers (it helps to use a cardboard cake circle or a flat cookie sheet to slide under the cake layers and slide off). Place bottom cake layer on 10 inch cake circle or on a serving plate. Spread pineapple filling over cake layer. Place middle layer of cake on top of filling and spread with a thin layer of icing. Add top layer of cake on top of icing. Spread remaing icing evenly over sides and top of cake. Press chopped toasted nuts into sides and top of cake (if cake is on a cardboard circle, press nuts into cake over waxed paper). Makes one 10 inch 3 layer cake. 16 servings.
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Directions: |
Directions:CAKE
Preheat oven to 350 degrees. Grease 10 X 3 inch round cake pan. Line bottom with circle of parchment or wax paper. Grease paper and lightly flour pan. Sift together 1-3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt. In large mixing bowl, combine oil, sugar and eggs. With electric mixer beat at medium speed until light in color, about 3 - 4 minutes. At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining 2 tablespoons flour. Gently fold into batter. Pour batter into prepared cake pan. Bake for 20 minutes, then reduce heat to 325 degrees and bake for 50-55 minutes longer, or until toothpick inserted near center comes out clean and surface springs back when gently pressed with finger. Cool in pan on wire rack for 15 minutes. Run knife around sides of cake to loosen. Turn cake out reinverting onto another rack] and cool completely, paper side down.
Cool 4 - 5 hours. Best to use refrigerator.
PINEAPPLE FILLING
In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 - 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for 1 minute, stirring constantly. Remove from heat; stir in vanilla. Cool.
CREAM CHEESE ICING
In medium bowl with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth. To assemble cake: peel paper off cake. Using a long serrated knife, slice cake horizontally into 3 layers. Remove top two layers (it helps to use a cardboard cake circle or a flat cookie sheet to slide under the cake layers and slide off). Place bottom cake layer on 10 inch cake circle or on a serving plate. Spread pineapple filling over cake layer. Place middle layer of cake on top of filling and spread with a thin layer of icing. Add top layer of cake on top of icing. Spread remaing icing evenly over sides and top of cake. Press chopped toasted nuts into sides and top of cake (if cake is on a cardboard circle, press nuts into cake over waxed paper). Makes one 10 inch 3 layer cake. |
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Number Of
Servings: |
Number Of
Servings: 16 servings. |
Personal
Notes: |
Personal
Notes: Given to me by Ray Nicholson, a long time very dear friend since 1948.
I finally located a 10 X 3 in. cake pan in the Ft. Sam Houston PX Prior to that I used a 10 in. springform pan
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