Pineapple and Carrot Chiffon Cake

Pineapple and Carrot Chiffon Cake

Pineapple and carrots are not usually paired together in carrot cake recipes, but Red River College baking student Jordain Houdayer worked her magic with the two flavours in this chiffon cake. The cream cheese icing makes for a luscious combination, perfect for parties and wedding cakes. This Pineapple and Carrot Chiffon Cake came in first place in the Manitoba Canola Growers Canola Bake-Off at Red River College.

  • Ingredients

    Chiffon Cake

    • 6 eggs, separated (6)
    • 1/4 tsp cream of tartar (1 mL)
    • 3/4 cup granulated sugar (175 mL)
    • 2 1/4 cups all-purpose flour  (560 mL)
    • 1 Tbsp baking powder (15 mL)
    • 2 tsp cinnamon (10 mL)
    • 1/2 tsp nutmeg (2 mL)
    • 1/2 tsp salt (2 mL)
    • 1/2 cup canola oil (125 mL)
    • 1 tsp vanilla (5 mL)
    • 1 - 14 oz can crushed pineapple, well drained, reserve juice (398 mL)
    • 1 cup finely grated carrot (250 mL)
    • 1/2 cup well drained crushed pineapple (125 mL)
    • 3/4 cup granulated sugar (175 mL)

    Cream Cheese Frosting

    • 8 oz cream cheese, room temperature (250 g)
    • 1/4 cup canola margarine (60 mL)
    • 1 tsp vanilla (5 mL)
    • 5 - 5 1/2 cups icing sugar (125-1.375 L)
  • Directions

    Chiffon Cake

    1. In a large mixing bowl, beat 6 egg whites and until foamy. Add cream of tartar. Beat on high speed until soft peaks form. Add ¾ cup (175 mL) of sugar, 1 tbsp (15 mL) at a time, and continue to beat egg whites until glossy peaks form. Set aside.
    2. In a second large bowl, combine flour, ¾ cup (175 mL) sugar, baking powder, cinnamon, nutmeg and salt. Whisk to combine ingredients.
    3. In a third large bowl, beat 6 egg yolks with canola oil until well blended. Add vanilla and ¾ cup (175 mL) pineapple juice. Mix well.
    4. Pour liquid ingredients into the bowl with dry ingredients and beat slowly until ingredients are well combined, about 1 minute.
    5. Stir in grated carrots and ½ cup (125 mL) crushed, well drained pineapple.
    6. Spoon about ¼ of the egg whites into the batter and stir into the batter. Add remaining egg whites and gently fold into the batter.
    7. Pour mixture into an ungreased 10 inch angel food pan. Run spatula through batter to eliminate any large air bubbles. Smooth top.
    8. Bake at 350 F (180 C) for about 50 -55 minutes or until cake springs back when lightly touched. Turn pan upside down and rest tube on small glass. Allow cake to cool completely.
    9. Run knife around edge of pan and tube. Invert cake onto a cake plate. Cover top and sides of cake with Cream Cheese Frosting. (Recipe follows.) Garnish with toasted coconut and candied pineapple.

    Cream Cheese Frosting

    1. In a large bowl, beat together cream cheese and canola margarine until very smooth and no lumps are visible.
    2. Beat in vanilla.
    3. Add icing sugar and beat well.
    4. Frost top and sides of cooled cake.
    5. Garnish cake with candied pineapple or candied sugar carrots

    Pineapple Carrot Chiffon Cake2

Nutritional Analysis

Serving Size
1 slice
Servings
12
Calories
658
Total Fat
24.2 g
Saturated Fat
6.1 g
Cholesterol
119 mg
Sodium
325 mg
Carbohydrates
105.4 g
Fiber
4.8 g
Sugars
84.8 g
Protein
7.7 g
Potassium
175 mg