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Prep Time:1 hr 20 minsAdditional Time:1 hrTotal Time:2 hrs 20 minsServings:16Yield:1 cakeJump to Nutrition Facts
Prep Time:1 hr 20 minsAdditional Time:1 hrTotal Time:2 hrs 20 minsServings:16Yield:1 cake
Prep Time:1 hr 20 mins
Prep Time:
1 hr 20 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:16
Servings:
16
Yield:1 cake
Yield:
1 cake
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake2cupswhole-wheat pastry flour2teaspoonsground cinnamon2teaspoonsbaking soda½teaspoonsalt3large eggs1 ¼cupsgranulated sugar¾cupbuttermilk½cupcanola oil1teaspoonvanilla extract3cupsshredded carrotsFilling2cupschopped fresh pineapple1tablespoongranulated sugar1tablespoonlemon juiceCandied Carrot Curls1largecarrot, preferably with greens attached1cupgranulated sugar1cupwaterFrosting12ouncesreduced-fat cream cheese¾cupconfectioners' sugar, sifted1teaspoonvanilla½cupchopped pecans
Cook Mode(Keep screen awake)
Ingredients
Cake
2cupswhole-wheat pastry flour
2teaspoonsground cinnamon
2teaspoonsbaking soda
½teaspoonsalt
3large eggs
1 ¼cupsgranulated sugar
¾cupbuttermilk
½cupcanola oil
1teaspoonvanilla extract
3cupsshredded carrots
Filling
2cupschopped fresh pineapple
1tablespoongranulated sugar
1tablespoonlemon juice
Candied Carrot Curls
1largecarrot, preferably with greens attached
1cupgranulated sugar
1cupwater
Frosting
12ouncesreduced-fat cream cheese
¾cupconfectioners' sugar, sifted
1teaspoonvanilla
½cupchopped pecans
DirectionsTo prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Line the bottoms with parchment paper.Stir flour, cinnamon, baking soda and salt in a medium mixing bowl. Whisk eggs, 1 1/4 cups sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir until just blended. Stir in shredded carrots. Divide the cake batter between the prepared baking pans.Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for 5 minutes in the pan on a wire rack. Loosen the edges and invert the cakes onto cooling racks. Peel the parchment off the tops of the cakes and let cool completely, about 1 hour.Meanwhile, to prepare filling: Combine pineapple and 1 tablespoon sugar in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the pineapple is very soft, about 15 minutes. Crush the pineapple with a potato masher and cook, uncovered, until most of the liquid is reduced, 6 to 8 minutes. Remove from heat and stir in lemon juice. Let cool completely, about 30 minutes.To prepare carrot curls: Cut greens from carrot; reserve for garnish, if desired. Using a vegetable peeler, peel the carrot into long strips.Bring sugar and water to a boil in a medium saucepan over medium-high heat. When the sugar has dissolved, add the carrot strips and reduce heat to maintain a simmer. Cook, stirring occasionally, for 15 minutes. Drain the carrot strips in a colander; let cool for 10 minutes.Line a large baking sheet with parchment paper. Spread the carrot strips in an even layer on it. Bake until dry but flexible, about 20 minutes.While the carrot strips are still warm, wind them around the handle of a wooden spoon to make curls. Return the curls to the pan and let cool until crisp, about 5 minutes.To prepare frosting: Beat cream cheese, confectioners' sugar and vanilla in a medium bowl with an electric mixer until smooth and creamy, about 3 minutes.To assemble cake: Place 1 cake layer on a serving platter. Spread the pineapple filling on top. Top with the remaining cake layer. Spread the frosting over the top and sides. Decorate the cake with pecans, the carrot curls and reserved carrot greens, if using.TipsTo make ahead: Store carrot curls (Steps 5-8) airtight at room temperature for up to 1 day.Equipment: Parchment paperOriginally appeared: EatingWell Magazine, October 2020
Directions
To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Line the bottoms with parchment paper.Stir flour, cinnamon, baking soda and salt in a medium mixing bowl. Whisk eggs, 1 1/4 cups sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir until just blended. Stir in shredded carrots. Divide the cake batter between the prepared baking pans.Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for 5 minutes in the pan on a wire rack. Loosen the edges and invert the cakes onto cooling racks. Peel the parchment off the tops of the cakes and let cool completely, about 1 hour.Meanwhile, to prepare filling: Combine pineapple and 1 tablespoon sugar in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the pineapple is very soft, about 15 minutes. Crush the pineapple with a potato masher and cook, uncovered, until most of the liquid is reduced, 6 to 8 minutes. Remove from heat and stir in lemon juice. Let cool completely, about 30 minutes.To prepare carrot curls: Cut greens from carrot; reserve for garnish, if desired. Using a vegetable peeler, peel the carrot into long strips.Bring sugar and water to a boil in a medium saucepan over medium-high heat. When the sugar has dissolved, add the carrot strips and reduce heat to maintain a simmer. Cook, stirring occasionally, for 15 minutes. Drain the carrot strips in a colander; let cool for 10 minutes.Line a large baking sheet with parchment paper. Spread the carrot strips in an even layer on it. Bake until dry but flexible, about 20 minutes.While the carrot strips are still warm, wind them around the handle of a wooden spoon to make curls. Return the curls to the pan and let cool until crisp, about 5 minutes.To prepare frosting: Beat cream cheese, confectioners' sugar and vanilla in a medium bowl with an electric mixer until smooth and creamy, about 3 minutes.To assemble cake: Place 1 cake layer on a serving platter. Spread the pineapple filling on top. Top with the remaining cake layer. Spread the frosting over the top and sides. Decorate the cake with pecans, the carrot curls and reserved carrot greens, if using.TipsTo make ahead: Store carrot curls (Steps 5-8) airtight at room temperature for up to 1 day.Equipment: Parchment paper
To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Line the bottoms with parchment paper.
Stir flour, cinnamon, baking soda and salt in a medium mixing bowl. Whisk eggs, 1 1/4 cups sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir until just blended. Stir in shredded carrots. Divide the cake batter between the prepared baking pans.
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for 5 minutes in the pan on a wire rack. Loosen the edges and invert the cakes onto cooling racks. Peel the parchment off the tops of the cakes and let cool completely, about 1 hour.
Meanwhile, to prepare filling: Combine pineapple and 1 tablespoon sugar in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the pineapple is very soft, about 15 minutes. Crush the pineapple with a potato masher and cook, uncovered, until most of the liquid is reduced, 6 to 8 minutes. Remove from heat and stir in lemon juice. Let cool completely, about 30 minutes.
To prepare carrot curls: Cut greens from carrot; reserve for garnish, if desired. Using a vegetable peeler, peel the carrot into long strips.
Bring sugar and water to a boil in a medium saucepan over medium-high heat. When the sugar has dissolved, add the carrot strips and reduce heat to maintain a simmer. Cook, stirring occasionally, for 15 minutes. Drain the carrot strips in a colander; let cool for 10 minutes.
Line a large baking sheet with parchment paper. Spread the carrot strips in an even layer on it. Bake until dry but flexible, about 20 minutes.
While the carrot strips are still warm, wind them around the handle of a wooden spoon to make curls. Return the curls to the pan and let cool until crisp, about 5 minutes.
To prepare frosting: Beat cream cheese, confectioners' sugar and vanilla in a medium bowl with an electric mixer until smooth and creamy, about 3 minutes.
To assemble cake: Place 1 cake layer on a serving platter. Spread the pineapple filling on top. Top with the remaining cake layer. Spread the frosting over the top and sides. Decorate the cake with pecans, the carrot curls and reserved carrot greens, if using.
Tips
To make ahead: Store carrot curls (Steps 5-8) airtight at room temperature for up to 1 day.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, October 2020
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Nutrition Facts(per serving)356Calories15gFat49gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
