A healthy fruit and vegetable combination: carrot cake with crushed pineapple and walnuts. This is a great way to introduce vegetables like carrots to people who dislike eating vegetables or those picky eaters who always remove carrots to dishes while they are eating. You will this carrot cake because it also has a cheese cream frosting and there is another option in case you don’t like icing. You can coat it with butter rum sauce to make it more appetizing.
Carrot Pineapple Cake
- 1 1/2 cups salad oil or 1 cup butter and 1/2 cup oil
- 2 1/2 cups sugar
- 4 eggs separated
- 5 tbsp. hot water
- 2 1/2 cups sifted all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 cup freshly grated carrots
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts
Cream Cheese Frosting
- 1/3 cup margarine
- 1 can-14 ounce 1/2 cup package cream cheese
- 1 tsp. vanilla extract
- 2 cups sifted powdered sugar
Butter - Rum Sauce
- 1/4 cup water
- 1/2 cup rum
- 1 cup 200 gram sugar
- 1/4 cup 56 gram butter
- Preheat oven to 325 °F. Grease and lightly flour a 9-inch tube pan (or two 9 x 1-1/2 inch round baking pans or a 13 x 9 x 2 inch baking pan).
- Cream oil and 2 cups of the sugar until blended. Add egg yolks one at a time, beating well after each addition. Beat in hot water.
- Sift dry ingredients together, beat into egg mixture. Stir in carrots, pineapple, and walnuts.
- Beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff.
- Fold into batter. Pour into prepared pan. Bake 60-70 minutes (tube pan), 30-40 minutes (round pans) or 50-60 minutes (rectangular pan) or until cake tests done.
- When cool, frost with Cream Cheese Frosting or brush with Butter Rum Sauce.
For the Cream Cheese Frosting
- Cream margarine and cream cheese together until soft and smooth. Add vanilla. Add powdered sugar gradually and beat until it becomes spreading consistency.
For the Butter - Rum Sauce
- In a saucepan, mix water, rum and sugar and bring to a boil until sugar dissolves. Remove from fire and stir in butter until melted.