THEME: Grand Marnier Pineapple Carrot Cake
Jamie R
1 (227 mL) can crushed pineapple packed in its own juice
2 1/4 cups (550 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
3/4 teaspoon (4 mL) baking soda
3/4 teaspoon (4 mL) salt
1 teaspoon (5 mL) ground cinnamon
1 1/4 cups (300 mL) granulated sugar
3/4 cup (175 mL) vegetable oil
1 teaspoon (5 mL) pure vanilla extract
3 large eggs
1/3 cup (75 mL) Grand Marnier
2 cups (500 mL) finely grated carrots
2 tablespoons (30 mL) finely grated orange zest ICING
1/2 (250 g) package cream cheese, softened
1/4 cup (50 mL) butter, at room temperature
2 tablespoons (30 mL) sour cream
1 teaspoon (5 mL) pure vanilla extract
3 cups (750 mL) sifted icing sugar, about
1/2 cup (125 mL) sliced natural almonds, toasted (optional)
Cake: Put crushed pineapple in sieve and let drain, stirring and
pressing pineapple with back of spoon to remove excess juice (save
juice for another use).
In large bowl, combine flour, baking powder, soda, salt and cinnamon.
In another large bowl, whisk together sugar, oil and vanilla. Add
eggs, one at a time, whisking well after each addition. Whisk in
Grand Marnier. Stir in drained pineapple, carrots and zest until
blended. Make a well in flour mixture; add oil mixture and stir just
until dry ingredients are moistened.
Transfer batter to greased 13x9-inch (33x23 cm) baking pan. Bake at
350 F (180 C) for 30 to 35 minutes or until cake tester inserted in
centre of cake comes out clean and centre springs back when pressed
lightly with fingertips.
Let cake cool in pan on rack.
Icing: In large bowl, beat cream cheese, butter and sour cream until
smooth. Beat in vanilla. Beat in sugar, one-third at a time, until of
spreading consistency. Spread icing over top of cake. Sprinkle
almonds evenly over icing. (Make ahead: Cover and refrigerate for up
to 2 days.)
Makes 18 servings.
Approximate nutritional analysis for each serving without nuts: 339
cal, 4 g pro, 15 g fat, 47 g carb. Excellent source of vitamin A.
Variation: Omit Grand Marnier and use 1/3 cup (75 mL) pineapple juice
drained from crushed pineapple. Increase vanilla extract to 2
teaspoons (10 mL). Increase baking soda to 1 teaspoon (5 mL).
Increase cinnamon to 11/2 teaspoons (7 mL).
TIPS
- If you can't find a 227-mL can of crushed pineapple buy a 398-mL
can. Drain in sieve, stirring and pressing pineapple with back of
spoon to remove excess juice. Measure 3/4 cup (175 mL) lightly
packed, drained pineapple for recipe (save remaining pineapple and
juice for another use).
- To toast sliced almonds, place nuts on rimmed ungreased baking
sheet and bake at 350 F (180 C) for about 5 minutes or until fragrant
and lightly browned.
- This carrot cake is moist enough to eat on its own.