This is a tasty variation on the traditional carrot cake: pineapple and coconut has been added.
- Preparation & clean-up time: 45 minutes
- Bake time: 50 minutes
- Makes 20-30 servings.
- Note: the amount of sugar has been reduced, to suit European taste.
Last page update: 8 April 2018
- Ingredients for the cake:
- 300 grams (2 cups) all-purpose flour (D: type 550; F: type 55)
- 2 teaspoons baking soda (D: Backnatron, Backsoda; F: bicarbonate de soude)
- 2 teaspoons baking powder (D: Backpulver; F: levure chimique)
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 220 grams (1 cup) fine crystal sugar (F: sucre en poudre)
- 240 ml (1 cup) vegetable oil
- 3 eggs, lightly beaten
- 275 grams (2 cups) fresh carrot, cleaned and coarsely grated - see photo below
- 100 grams (1 cup) coarsely flaked (F: copeaux) sweetened coconut (absolutely not finely grated, granular!)
- 150 grams (1 cup) very coarsely chopped walnuts
- If you have walnut halves, cut them lengthwise and then again into halves, or into thirds - not smaller!
- You can also buy chopped walnuts; this is often less expensive than entire walnut halves.
- 200 grams (1 cup) of crushed pineapple chunks
- Weight is drained (net)! This is 1.5 standard small cans.
- Drain off the liquid, and then squeeze the chunks a little, to get more juice out
- Yes, you can buy cans with entire pineapple "rings" instead of "chunks"; this is usually more expensive, and you have to cut them up yourself.
- 1 teaspoon vanilla extract (not artificial flavoring or other junk)
- Some butter at room temperature (for greasing the pan)
- Ingredients for the icing (American style, which is horribly sweet and totally yucky for European taste):
- 225 grams (1/2 lb) cream cheese (regular "Philadelphia")
- 1 egg, beaten
- 350 grams (3/4 lb) powdered sugar (icing sugar; F: "sucre glace", not "sucre en poudre"!)
- 1 teaspoon vanilla extract
- If you don't have an over-developed need for sugar-paste "icing", just use a good dusting of powdered sugar (F: "sucre glace", not "sucre en poudre"!) - if anything. I personally put nothing on top of my carrot cake - there is nothing in the cake that needs to be hidden from my taste buds, and stuffing myself with calories is not high on my list.
EQUIPMENT & SUPPLIES
- Baking pan (see photo above)
- A standard12½x9x2 inch (≈32x22x5 cm) rectangular aluminium sheet pan is perfect for the amount of batter that this recipe makes. This size pan hold up to 15 cups (3.6 liters).
- You can also use a 12x12x2 inch square pan (≈30x30x5 cm)
- Wire whisk (D: Schneebesen; F: fouet à fils)
- Large wooden spoon
- Optional: hand mixer
- Vegetable peeler ("economizer"; D: Sparschäler; F: économe)
- Grater (I use the coarse side of a 4-sided grater. The holes have a diameter of 6 mm, ≈1/4 inch).
PREPARATION / DIRECTIONS
- Instructions for the cake:
- Turn the oven on, set to 175 °C (350 °F)
- Drain and squeeze the pineapple chunks
- Clean and coarsely grate the carrots
- Cut your (wal)nuts.
- Put the flour in a large bowl and whisk
- Even "no-clump" flour clumps. Using a whisk is much faster than a sifter, and also much easier to clean.
- Add the baking soda, baking powder, salt and cinnamon to the flour, and blend with the whisk
- Add the sugar, oil, beaten eggs and vanilla
- Beat with a wooden spoon until a smooth batter is obtained (note: a hand mixer may not be strong enough)
- Stir in the grated carrots, coconut flakes, chopped walnuts and pineapple chunks, until coated and well blended with the batter
- Grease the pan with some butter, pour the batter into the pan and spread out.
- Bake for 50 minutes with oven fan turned on, then let cool.
- Knife or skewer should come out clean; temperature at center should be at least 96 °C (205 °F).
- Put dusting of powdered sugar on top.
The baked cake - look, no icing!
- Instructions for the icing (if you insist...):
- Blend the icing ingredients until a smooth mass is obtained.
- Spread the icing over the cake.
©1998-2018 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.