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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Carrot Pineapple Cake Recipe

Carrot Pineapple Cake with Buttermilk Glaze Recipe

Nothing like fresh carrot cake right out of the oven. The wonderful scent of cinnamon starts wafting out of the oven about 15 minutes before it's done. The pineapple and carrots keep this cake very moist. Carrot Pineapple cake recipe topped with Buttermilk Glaze adds just the right amount of sweet.

One piece of carrot cake on a flowered plate

2 cups Sifted flour
1 1/2 cup Sugar
2 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Mace

3 Eggs
1/3 cup Oil
3/4 cup Buttermilk
2 tsp Vanilla

1/2 cup Drained crushed pineapple
2 cup Shredded carrots
1 cup Chopped pecans
1 cup coconut

Buttermilk Glaze

2/3 cup Sugar
1/3 cup Butter
1/3 cup Buttermilk
2 tsp Corn syrup
1/4 tsp Baking soda
1 tsp Vanilla

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 x 13-inch Pan
Preheat oven, grease and flour your pan.

Sift together the first six ingredients.
In a separate bowl, combine the next four ingredients.
Add wet ingredients to dry and mix well.
Stir in pineapple, carrots, pecans and coconut.

Pour carrot pineapple cake batter into prepared baking pan.
Bake cake until cake tests done.

Combine first 5 ingredients for glaze in a saucepan, simmer for 5 minutes. Then stir in the vanilla.

Punch holes in warm cake and pour hot buttermilk glaze over top.

Serves 12
Nutrition facts:
Serving Size 146 g
Calories 443
Calories from Fat 193
Total Fat 21.5g 33%
Saturated Fat 7.1g 35%
Cholesterol 55mg 18%
Sodium 425mg 18%
Total Carbohydrates 59.2g 20%
Dietary Fiber 2.8g 11%
Sugars 40.0g
Protein 5.6g
Vitamin A 66% • Vitamin C 8% • Calcium 5% • Iron 14%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!