Post by Loupy on Oct 29, 2017 16:50:31 GMT -7
PECAN PINEAPPLE CARROT CAKE WITH VANILLA BUTTERCREAM FROSTING
From: Barry C. Parsons @ www.rockrecipes.com/pecan-pineapple-carrot-cake/
Pecan Pineapple Carrot Cake with Vanilla Buttercream Frosting – My favorite version of carrot cake featuring a moist spice cake base with sweet golden pineapple and crunchy pecans. I love to make an Italian buttercream frosting for this cake instead of the traditional cream cheese frosting. Carrot Cake Cheesecake is a brilliant combination of a luscious, creamy cheesecake layer baked right on top of moist delicious carrot cake. Absolute genius!
Prep time: 30 min
Cook time: 1 hr, 15 min
Total time: 1 hr, 45 min
Serves: 12-16
Ingredients:
For the Carrot Cake Layer
1 2/3 cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup sugar
2/3 cup vegetable oil
2 eggs lightly beaten
1 cups grated carrots
1 cup well drained crushed pineapple
1/3 cup chopped pecans optional
For the cheesecake layer
2 eight ounce packages of cream cheese
2/3 cup sugar
2 eggs
2 tsp vanilla extract
1/3 cup whipping cream
Instructions:
To prepare the carrot cake layer
Preheat oven to 325 degrees F.
Grease and flour the bottom of a 10 inch spring form pan.
Do NOT grease the sides. Line the bottom with parchment paper.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter.
Do not over mix.
Pour evenly into prepared spring form pan.
For the cheesecake layer
Cream together the cream cheese and sugar.
Add the eggs, one at a time beating well after each addition.
Blend in in the vanilla extract and whipping cream.
Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
Bake at 325 degrees F for 1/2 hour and then reduce the heat to 300 and bake for an additional 45 minutes.
When the cheesecake begins to turn brown at the edges is a good time to take it out of the oven.
Cool on a wire rack for 15 minutes before running a sharp knife all the way around the inside edge of the cake.
Leave on the wire rack until completely cooled, then refrigerate, remove from pan and garnish with whipped cream and if desired, candied carrot sticks.
To make candied carrot sticks, cut a large peeled carrot into 2 inch sticks about a 1/4 of an inch thick.
Simmer in 1/2 cup water and 1/2 cup sugar until the carrots are cooked and the sugar solution is syrupy.
Cool completely before using as a garnish.
From: Barry C. Parsons @ www.rockrecipes.com/pecan-pineapple-carrot-cake/
Pecan Pineapple Carrot Cake with Vanilla Buttercream Frosting – My favorite version of carrot cake featuring a moist spice cake base with sweet golden pineapple and crunchy pecans. I love to make an Italian buttercream frosting for this cake instead of the traditional cream cheese frosting. Carrot Cake Cheesecake is a brilliant combination of a luscious, creamy cheesecake layer baked right on top of moist delicious carrot cake. Absolute genius!
Prep time: 30 min
Cook time: 1 hr, 15 min
Total time: 1 hr, 45 min
Serves: 12-16
Ingredients:
For the Carrot Cake Layer
1 2/3 cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup sugar
2/3 cup vegetable oil
2 eggs lightly beaten
1 cups grated carrots
1 cup well drained crushed pineapple
1/3 cup chopped pecans optional
For the cheesecake layer
2 eight ounce packages of cream cheese
2/3 cup sugar
2 eggs
2 tsp vanilla extract
1/3 cup whipping cream
Instructions:
To prepare the carrot cake layer
Preheat oven to 325 degrees F.
Grease and flour the bottom of a 10 inch spring form pan.
Do NOT grease the sides. Line the bottom with parchment paper.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter.
Do not over mix.
Pour evenly into prepared spring form pan.
For the cheesecake layer
Cream together the cream cheese and sugar.
Add the eggs, one at a time beating well after each addition.
Blend in in the vanilla extract and whipping cream.
Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
Bake at 325 degrees F for 1/2 hour and then reduce the heat to 300 and bake for an additional 45 minutes.
When the cheesecake begins to turn brown at the edges is a good time to take it out of the oven.
Cool on a wire rack for 15 minutes before running a sharp knife all the way around the inside edge of the cake.
Leave on the wire rack until completely cooled, then refrigerate, remove from pan and garnish with whipped cream and if desired, candied carrot sticks.
To make candied carrot sticks, cut a large peeled carrot into 2 inch sticks about a 1/4 of an inch thick.
Simmer in 1/2 cup water and 1/2 cup sugar until the carrots are cooked and the sugar solution is syrupy.
Cool completely before using as a garnish.
