Pineapple Carrot Cake

by ImmaculateBites on 17 April, 2014

Carrot Pineapple Cake

Are you ready for Easter Sunday? In fact, it is one of my favorite celebratory days of the year. For me, it is less cultural and more spiritual – what could be more triumphant than the incredible work that Jesus did on the cross for us (his death and rising).

But to honest, after all the fasting and praying …


Carrot Pineapple Cake


The load just gets lifted off my shoulders and I am ready to start living again.

Carrot pineapple cake

Now, how is this for a decadent finale to your Easter meal?  I am excited to share this amazing carrot pineapple cake with you.  This is my all time favorite carrot cake, and I have encountered many variations throughout the years. The pineapple and the toasted coconut adds a tropical flare helps keep it moist.

Carrot Pineapple Cake

Everywhere I look, carrot cakes are cropping up. Just had to make it

Happy Easter  !











Pineapple Carrot Cake
Prep time

Cook time

Total time


Recipe type: Dessert
Cuisine: American
Serves: 10-12

  • 2-cups All Purpose Flour
  • 2-teaspoons of Baking Powder
  • ½ teaspoons baking soda
  • 1½ tsp. ground Cinnamon
  • ½ teaspoon salt
  • ½ teaspoon Nutmeg
  • 4 large eggs
  • 4 ounce melted butter
  • ½ cup canola oil
  • ¼ cup sour cream
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1teaspoon vanilla
  • 1 tablespoon grated orange rind.
  • 4 large eggs
  • 2 cups grated Carrots
  • 2 teaspoons vanilla extract
  • 8-ounce can crushed pineapple in its own juice, well drained or ⅔ cup crushed pineapple
  • ½ cup raisins (optional)
  • 1- 11/2-cup toasted coconut

  1. Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside.
  2. Using an electric mixer or stand mixer beat the eggs until it is creamy and light – this may take about 2 minutes.
  3. Gradually adding both sugar – brown and white sugar and continue beating for about 3 minutes.
  4. Then add butter, sour cream, oil, and grated orange and vanilla mix well. Scrape down sides of pan.
  5. Dumb the flour mixture into the egg mixture and continue mixing.
  6. Stir in crushed pineapple, carrots and, raisins.
  7. Pour the batter into the prepared pan.
  8. Bake for about 45-55 minutes, or until the top is golden brown and a tester inserted in the center comes out clean
  9. Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack and let it cool completely.
  10. Cream cheese frosting
  11. In a large bowl, beat together the butter and cream cheese with an electric mixer. Add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Refrigerate until ready to use.
  12. Once you are done frosting sprinkle toasted coconut on top.

Please toast the coconut before adding to the frosting it adds a nutty crunch. Line a baking sheet with foil or parchment paper and bake the coconut for about 13-15 minutes. It browns up quickly; stir every 5 minutes to ensure even browning.
You may grate the carrots using the fine



Hot Pot Potatoes(African Stewed Potatoes)

by ImmaculateBites on 15 April, 2014

stewed potatoes

Hot pot potatoes are a wonderfully one-pot dish that is sure to be a hit with the entire family. I can never make enough to feed the family. The upside is that it is ready in less than no time.


When I was growing up this dish used to be a staple at out table. It was always a hit with the family. The only thing I really did not enjoy was peeling the potatoes – I was the lucky one, who did all the peeling. I had to peel about 40-50 tiny potatoes- (how you like that…).


In this recipe, Potatoes is stewed in tomatoes, onions, flavored with garlic, smoked paprika, white pepper and Maggie. It is one those dish that is simple yet quite tasty. Some people include crayfish however; in this recipe I ditched the crayfish and included smoked turkey. You just can’t beat the bold, smoky flavor of the turkey. It totally intensifies these stewed potatoes plus, it is readily available in supermarkets.

Hot pot potatoes

You may use any potatoes that you have available, here, I used 4 large russet potatoes.












Hot Potatoes(African Stewed Potatoes)
Prep time

Cook time

Total time


Serves: 3-4

  • 2- 2½ pounds russet potatoes
  • ½ cup canola oil
  • 1.5 pound smoked turkey
  • 1 medium onion
  • 4 tomatoes chopped
  • 1 teaspoons granulated garlic
  • 1 teaspoon smoked paprika
  • 1-teaspoon white pepper
  • 1 scotch bonnet pepper (optional)
  • 1 teaspoon Maggie (optional)
  • 1 medium bell pepper (green or red) chopped
  • 1 cup sliced carrots
  • Salt to taste
  • 2 cups water or chicken broth

  1. Peel potatoes and cut into big chunks. Place in water to prevent discoloration
  2. Heat canola oil in a medium saucepan over medium heat until hot.
  3. Add the smoked turkey sauté with onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
  4. Add tomatoes, cayenne pepper, paprika, Maggie (bouillon) and cook stirring for about 5-7 minutes
  5. Through in the potatoes, water and let it simmer, for about 5-7 minutes,then add carrots , bell pepper continue cooking until potatoes are tender. You may have to stir occasionally to prevent burns.
  6. Adjust for seasonings and serve

{ 1 comment }

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