mary berry carrot cake with pineapple

mary berry carrot cake with pineapple

mary berry carrot cake with pineapple

Basic Ingredients for mary berry carrot cake with pineapple

  • large eggs
  • sugar
  • vegetable oil
  • Crushed pineapple can also be used. You can also use chopped walnuts. Raisins can be made with black or golden raisins
  • all-purpose flour
  • baking soda
  • baking powder
  • salt

How do you make mary berry carrot cake with pineapple

  • I’ll also grate the nutmeg in a moment. Peel the carrots. Now You can use a box grater or a food processor. Today, I am using the food processor to save time. It will be ready to go in just 10 seconds.
  • I’ll then need to wash the bowl and disc. Your oven should be heated to 350° Fahrenheit (180° Celsius).
  • Add flour to a bowl. Stir in baking soda, baking powder, and cinnamon. Finally, sprinkle the cloves and nutmeg over the flour.
  • Mix it all. Add the eggs to a large bowl. Make sure it is at room temperature for at least 30 mins before putting it in the fridge.
  • You don’t need a mixer to beat them, you can do it by hand. Once the oil is well combined, add the sugar. When the mixture is fully combined, add the pineapple and flour.
  • After everything is well combined, add the carrots. Next, add the walnuts and raisins. Now you have a thick batter. Now Once the batter is mixed, place it in a greased 9×13 inch pan.
  • To remove any air bubbles, give it a few taps. Bake the cake in the oven for thirty-five to forty minutes.
  • Butter and cream cheese should be at room temperature before frosting. To make the fluffy frosting, you can use a stand mixer or a hand mixer. It’s possible to do this by hand. However, it will take some effort.
  • The softened butter was added, followed by the softened cream cheese. Mix for one minute. This KitchenAid has a whisk attachment. You can also use the paddle attachment.
  • Mix in vanilla extract, a pinch of salt, and powdered sugar. Mix on low for a few seconds, then switch to high. Otherwise, you’ll have powdered sugar everywhere.
  • Mix for about two to three minutes, until it becomes fluffy. This frosting will allow you to taste cream cheese and butter. The frosting isn’t overloaded with powdered Sugar.
  • Don’t be alarmed if the cake sinks to the center. That’s how it will look. To make layer cakes, divide the batter into two 9-inch round pans. Now Spread the frosting evenly on the cooled cake.
  • You can either serve this immediately or let it cool in the refrigerator for a while. Because the cream cheese will be set up properly, you’ll see cleaner slices.
  • This cake is best served at room temperature. I also like the frosting to be slightly soft. You can serve it however you like. I hope that you enjoy this cake.
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