Apple carrot cake no eggs

The BEST Carrot Cake Recipe

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Especially when it comes to this carrot cake recipe.

I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. Not only is this carrot cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece.

Once you realize how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again.

To make this carrot cake, you’ll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour.

You want to avoid packing the flour into the measuring cup, otherwise, you’ll end up with too much in your recipe. Or if you have a food scale, you can also weigh your ingredients to get an accurate measurement.

I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. They really take this cake from good to absolutely amazing, trust me.

For the wet ingredients, you’ll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. The amount of oil and applesauce in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn’t oily.

As always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. And of course, you’ll also be mixing in some grated carrots. I don’t like to skimp on the carrots when it comes to this recipe, so I use 3 cups of grated carrots.

I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. However, if you love either one (or both!) feel free to mix some into the batter.

Then it’s all topped off with my favorite cream cheese frosting. Have you tried it yet?! It’s so good and a few of you have already made it and loved it. The store-bought frosting doesn’t even compare to this homemade frosting recipe.

And speaking of the frosting, it makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest making a bit more. Enjoy!

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Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple carrot cake is incredibly moist, full of spice flavor, and topped with smooth tangy cream cheese frosting. This simple from-scratch recipe comes together quickly and easily. It’s baked as a sheet cake, so there’s no fancy decorating required!

Tell Me About This Pineapple Carrot Cake

• Flavor: This cake has all the spiced flavors you’d expect from a classic carrot cake , but with a flavorful addition: crushed pineapple. This simple addition brightens up the cake’s flavor and reminds us of another reader favorite– hummingbird cake . While wonderful on its own, the sweet and tangy cream cheese frosting pairs beautifully with the cake’s warm spice flavor.
• Texture: This is a moist cake finished with a dense and silky blanket of cream cheese frosting.
• Ease: Baking this pineapple carrot cake as a sheet cake in a 9 × 13 inch pan makes it even more effortless. Just one layer of cake and one layer of frosting. Easy to frost, easier to cut, easiest to eat.
• Time: The batter comes together quickly, but the baked cake needs a considerable amount of cooling time before it’s frosted. If desired, you could place it in the refrigerator after about 45 minutes to speed things up.

Choosing the Right Ingredients: Pineapple

Carrot cake with its wonderful texture and spiced flavor is a cake classic BUT it can also be turned up about 800 notches with one notable ingredient: pineapple.

Crushed pineapple or chunks? We vote for crushed. Crushed pineapple acts more like a wet ingredient rather than an optional add-in. The result is a remarkably moist cake, which is a good thing! We didn’t want large pineapple chunks in the slices, because they could easily take away from the cake’s other flavors. However, it’s all a matter of personal preferences – you can use either crushed pineapple or chunks and still yield a delicious result. Use fresh or canned. (If you’re a fan of pineapple, try this pineapple upside-down cake recipe next!)

Let’s Decorate!

What you’ll love about sheet cakes is that there’s no fancy or intricate decorating required – a simple swipe of frosting does the trick. Today’s frosting recipe is adapted from our spice cake , a reader favorite in the fall months. For garnish, try adding extra walnuts, sprinkles, toasted coconut, a dash of cinnamon, or pineapple decor once frosted. Still simple, but beautiful to serve.

Make It a Layer Cake or Bundt Cake

Today’s pineapple carrot cake also works as a layer cake or Bundt cake.

• Layer Cake: Use this cake batter recipe, then bake and assemble following the directions from our regular carrot cake recipe. Use that frosting recipe because it makes a little bit more than today’s recipe– this way you’ll have enough frosting to spread between the layers and around the sides.
• Bundt Cake: Follow this cake batter recipe, pour into a greased 9.5- or 10- inch Bundt pan, and then bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean. This cake will take a while to bake because it is so thick and moist.

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Carrot Cake

This carrot cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we’ve made several changes to make it easier and tastier.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time. And come to think of it, my cooking skill as well. But I still loved this book. What I really loved was this easy carrot cake recipe.

It was the best carrot cake recipe. I even photocopied and sent to my parents, with the note, «Make this carrot cake, it’s great!»

Carrot Cake With Pineapple and Coconut? Yes!

Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? Twenty-five years ago, no one I knew. But the combination was fantastic.

Of course, we’ve made changes over the years to that original carrot cake recipe. And now I can say the recipe that follows truly is the best carrot cake recipe.

The original recipe called for three cups of sugar (too much even for me!) and for cooking the carrots first (not necessary in my opinion). Sometimes I added raisins or left out the nuts, but always included the coconut and pineapple.

Not a fan of pineapple and coconut? That’s ok! You can leave them out and the cake will turn out just fine.

My Family’s Favorite Carrot Cake Recipe

My father has made this carrot cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco.

Today, we made this carrot cake together (that frosting job is mine, thank you) and the cake even survived a «D’oh!» moment when three minutes after it went in the oven dad realized he had forgotten to add the coconut.

After the requisite howls of exasperation, the carrot cakes came out of the oven, batter back into the mixing bowl, coconut added, batter back in the pans, and pans back in the oven. No harm no foul. Cake lived, beautifully, I might add.

Watch How to Make This Carrot Cake Recipe

Carrot Cake

What Is the Best Type of Pineapple to Use in This Recipe?

We prefer canned crushed pineapple that’s been drained. If you only have pineapple chunks or rings, just chop and drain them before adding to the batter. Finely chopped fresh pineapple also works.

No pineapple? No problem!

You can leave it out and the cake will be fine. Or you can substitute a cup of unsweetened applesauce. The chunkier the better to preserve the texture, but any applesauce will do.

Decorating Your Carrot Cake

Feeling fancy? Get some marzipan, tint it orange and green with food coloring, and shape tiny carrots to place atop the cake. If you’re feeling less ambitious, press chopped nuts on the side of the cake. Or just artfully arrange whole walnut or pecan halves around the edge of the top. The possibilities are endless, and there’s no wrong or right way. So, go wild!

Tips to Help Make Your Carrot Cake Even Better

• Substitute the walnuts for pecans.
• Toast the nuts at 350°F until aromatic, about 5 to 7 minutes, before adding them to the batter.
• Don’t have olive oil? Use vegetable oil, or melted coconut oil.
• For a more spiced cake, use 1/4 teaspoon each nutmeg, allspice, clove, or ginger to replace part of the cinnamon.
• Sub pumpkin pie or apple pie spice for the cinnamon.
• Don’t over-mix your batter; just combine until moistened.
• Don’t use a blunt table knife to check the doneness of the cake; it’ll cause it to buckle. A toothpick or wooden skewer is best.
• Look through the comments for other tasty ideas add-ins and swaps.

How to Store Leftover Carrot Cake

Store the leftover carrot cake at room temperature for a few days if it’s cool in your kitchen. If not, put it in the fridge, covered, where it’ll keep up to a week, though it’s best eaten sooner. Let the carrot cake come to room temperature (30 to 60 minutes) before serving.

Did you know you can freeze carrot cake? Slice the cake, then freeze just until the frosting is firm to the touch. Double-wrap each slice snugly with plastic wrap and place in a zip top freezer bag. They’ll keep this way up to 4 months (they would never last that long in our freezer!) To serve, remove the wrap and thaw at room temperature, about 2 to 3 hours.

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Учебник Spotlight 6. Student’s Book. Страница 86

Module 9а. Food and Drink — Еда и питье

1. a) Listen and repeat. Which of these items are fruit/meat/vegetables/ drinks/dairy products? Which of them are similar in your language? — Про­слушай и повтори. Какие из этих предметов фрукты/мясо/овощи/напитки/ молочные продукты?

• fruit: apples, bananas — фрукты: яблоки, бананы
• meat: meat — мясо: мясо
• vegetables: carrots, potatoes, onions, tomatoes — овощи: морковь, картошка, лук, помидоры
• drinks: water, juice, milk, coffee — напитки: вода, сок, молоко, кофе
• dairy products: milk, cheese, yoghurt, ice-cream — молочные продукты: молоко, сыр, йогурт, мороженое

Комментарий: В указанные категории не входят eggs (яйца), bread (хлеб), pepper (перец), salt (соль), olive oil (оливковое масло), fish (рыба), honey (мед), cake (торт), biscuit (печенье), rice (рис), sugar (сахар)

b) Choose items from the picture and act out exchanges in pairs as in the example. — Выберите продукты с картинок и разыграйте диалоги в парах, как в примере

• A: Do you like fish? — Тебе нравится рыба?
• B: Yes, it’s delicious. /No, it’s horrible. — Да, она вкусная/ Нет, она ужасная.

• A: Do you like apples? — Тебе нравятся яблоки?
• B: Yes, they’re tasty. I also like oranges and bananas. Do you like fruits? — Да, они вкусные. Мне также нравятся апельсины и бананы. А тебе нравятся фрукты?
• A: No, I prefer meat, cheese, milk and yoghurt. Do you like yoghurt? — Нет, я предпочитаю мясо, сыр, молоко и йогурт. Тебе нравится йогурт?
• B: Yes, I do. Especially I like yoghurt with fruit pieces. — Да. Особенно я люблю йогурт с кусочками фруктов.
• A: Oh, yeah. You’ll never see yoghurt with meat pieces. Such a pity. — О да. Ты никогда не встретишь йогурт с кусочками мяса. А жаль.

2. Which of the words in Ex. 1 are: countable (we can count them)? uncountable (we can’t count them)? — Какие из слов в упр. 1: исчисляемые? неисчисляемые?

• milk — молоко —uncountable
• eggs — яйца —countable
• juice — сок —uncountable
• yoghurt — йогурт —uncountable
• water — вода —uncountable
• cheese — сыр — uncountable
• bread — хлеб —uncountable
• pepper — перец —uncountable
• salt — соль —uncountable
• olive oil — оливковое масло —uncountable
• meat — мясо —uncountable
• fish — рыба —uncountable
• potatoes — картофель —countable
• apples — яблоки —countable
• bananas — бананы —countable
• ice-cream — мороженое —uncountable
• honey — мёд —uncountable
• cake — торт —uncountable
• biscuit — печенье —countable
• tomatoes — помидоры —countable
• carrots — морковь —countable
• onions — лук —countable
• rice — рис —uncountable
• coffee — кофе —uncountable
• sugar — сахар —uncountable

Примечание: Давайте разберем, какие существительные могут считаться неисчисляемыми, а какие — исчисляемыми. Из самого названия понятно, что то, что можно посчитать (в штуках), является исчисляемым предметом. Различные жидкости, массы, сыпучие предметы нельзя посчитать в штуках (для этого используются другие меры веса и объема), если только у них нет индивидуальной упаковки.

Приведем примеры. Yoghurt — йогурт — является неисчисляемым предметом, а если мы говорим об индивидуальной упаковке, тогда йогурт становится исчисляемым. Сравните: вода (неисчисляемое) — бутылка воды (исчисляемое), торт (неисчисляемое) — кусочек торта (исчисляемое), хлеб (неисчисляемое) — буханка хлеба (исчисляемое) и т.д. Есть еще такие сложные слова как potatoes (картофель) — во множественном числе это слово исчисляемое, поскольку подразумевается несколько картофелин. А в единственном (potato) оно может быть как исчисляемым (одна картофелина), так и неисчисляемым, когда мы говорим о ней, как о еде (блюде).

3. a) Read the examples and the rules. — Прочитай примеры и правила

1. To make this dish you need some tomatoes, an egg and some olive oil. — Чтобы приготовить это блюдо, тебе нужны несколько помидоров, яйцо и немного оливкового масла.
2. We need to go to the supermarket; we haven’t got any eggs and we haven’t got much olive oil. We haven’t got many potatoes, either. — Нам нужно пойти в магазин; у нас нет яиц и у нас нет достаточно оливкового масла. У нас также не так много помидоров.
3. Are there any tomatoes in the fridge? — Есть помидоры в холодильнике?
4. I think we have a little milk and a few eggs. Do we need any olive oil? — Я думаю, у нас есть немного молока и несколько яиц. Нам нужно оливковое масло?

• We use some in the affirmative and any in the negative and the interrogative. — Мы используем some в утвердительных и any в отрицательных или вопросительных предложениях
• We use much (enough )/alittle (not much but enough) with uncountable nouns — Мы используем much (достаточно)/a little (не много, но достаточно) с неисчисляемыми существительными
• We use many (enough)/a few (not many but enough) with countable nouns. — Мы используем many (достаточно)/a few (не много, но достаточно) с исчисляемыми существительными
• We use a lot of with both countable and uncountable nouns. — Мы используем a lot of (много) и с исчисляемыми и с неисчисляемыми существительными (только в утвердительных предложениях).

Подробно об употреблении some/any можно прочитать в нашем грамматическом справочнике.

b) Look at the picture in Ex. 1 and ask and answer questions. — Посмотри на картинку в упр. 1, задай вопросы и ответь на них.

• A: Is there any milk? — Есть молоко?
• B: Yes, there’s some milk. — Да, есть немного молока.
• A: Is there any sugar? — Есть сахар?
• B: Not much. — Не много.
• A: Are there any tomatoes? — Есть помидоры?
• B: Not many. — Не много

• A: Are there any eggs? — Есть яйца?
• B: Yes, there’re some eggs. — Да, есть яйца.
• A: Are there any carrots in the fridge? — Есть морковка в холодильнике?
• B: Yes, there’re some. — Да, есть.
• A: Do you see bananas in the fridge? — Ты видишь бананы в холодильнике?
• B: Yes, I see many bananas in our fridge? — Да, я вижу много бананов.

• A: Is there any juice? — Есть сок?
• B: Yes, there is a little. — Да, есть немного.
• A: Is there any bread? — Есть хлеб?
• B: Yes, there is a lot of bread. — Да, есть много хлеба.
• A: Is there any cheese in the fridge? — Есть сок в холодильнике?
• B: No, there isn’t any. — Нет.
• A: Is there any sugar? — Есть сахар.
• B: We haven’t much sugar? — У нас нет много сахара.

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