Two years ago, I posted an entry about my dream coffee shop were locally grown coffee with Filipino delicacies like suman, ensaymada, napoleones, cassava bibingka… I’m probably not the person who will put up that coffee shop — as Anthony Bourdain so clearly laid out in Kitchen Confidential, a good cook does is not necessarily a competent restaurant owner or operator. But if someone does think of putting up such a coffee shop, I won’t mind seeing in its menu carrot cake made with local produce.
Most carrot cakes in bake shops and coffee shops are made with walnuts and canned pineapple. But did you know that carrot cake can be baked with pili nuts and fresh pineapple? I tried it, the result was good and because I’m not really crazy about icing and frosting, I simply topped the cake with whole pili nuts.
Makes one 8-inch round cake.
Ingredients :
1-1/2 c. of grated carrots (don’t squeeze out the juice)
1/2 c. of Muscovado sugar
3/4 c. of chopped fresh pineapple, drained
2 eggs
1-1/2 c. of all-purpose flour
3/4 c. of white sugar
1 tsp. of baking powder
2 tsps. of ground cinnamon
1/2 c. of vegetable oil
1/2 tsp. of vanilla essence
1 c. of roughly chopped pili nuts
12 to 15 whole pili nuts for the topping
Preheat the oven to 350oF.
If you’re not using a non-stick baking pan, line the sides and bottom with baking paper.
In a bowl, mix the grated carrots with the Muscovado sugar. Set aside.
In another bowl, whisk together the flour, baking powder and cinnamon.
In a large mixing bowl, beat the eggs until light. Add the white sugar and mix well. Pour in the vegetable oil, mixing as you pour. Add the crushed pineapples and vanilla essence. Stir to blend. Add the carrot mixture, flour mixture and chopped pili nuts. Mix until blended.
Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted at the center comes out clean.
Cool in the pan for about 10 minutes, invert onto a plate then invert again onto a wire rack to cool completely before cutting and serving.
*Note: I used salted pili nuts so I didn’t add any more salt to the cake batter.
Hmmm, I used to bake carrot cake— yes that one with canned crushed pineapples…Now, this is something I’ve got to try. Mukhang this is something very healthy.
Thanks again, Connie.
I read somewhere that among all edible nuts, the pili nut has the highest fat content. But what can I do? It is my favorite nut.
Oh yum! Why not pili nuts indeed? I throw in all sorts of nuts into my carrot cakes, and yes, fresh pineapple is a fantastic addition!
wow! will have to liven up my carrot cake with this recipe next time!thank you once again!
I love pili nuts,unfortunately sometimes the ones we get here are stale.
Connie,re.using local produce…do you know
if someone has tried using avocado in cake
or cheesecake? Just a thought.
I disagree with A. Bourdain,just one exception
is Lidia Bastianovich.
Don’t give up on your dream coffee shop.Sell
hot pan de sal with different “fillings” and
native “sweets” Wow
Ms. Connie, I remember our exchange in that post, my sisters and I are still dreaming about that one.
And pili really is the best, if the Bicolana in me may say so.
Am not a Bicolana but I love pili best!
hi connie
I love to bake carrot cake but i didnt put a pineapple ill try that it sounds good and taste better with the pili nut.. i used almond kasi …
awesome!
emyM,
I’ve seen avocado cakes being sold in Tiendesitas.
peterb…
Cool! Thanks…
Hi Connie, I am back in Qatar. We were in Manila with my greek fiancee and we had fun. I was just wondering what is the Muscovado sugar? I love baking carrot cake. I have a version taken from foodabout.com and its so moist and simple. This recipe is a good twist with my carrot cake. Please let me know if I can substitute this Muscovado with light brown sugar.
Muscovado is unrefined sugar that does not contain molasses. The nearest substitute would be dark brown sugar.
We have a so-called Cake Friday in our office, where we have a weekly rota to bring in homebaked cakes, muffins, cookies or bread. We used to have criteria and scoring system, but it took out all the fun in having Cake Friday. Today, I brought in cupcakes that I made last night and instead of using carrot, I used courgettes (zucchini, but without the pineapple – Yup, courgettes! They taste as yummy as carrot cake. I got the idea from an Aussie friend who visited two weeks ago and brought courgette cupcakes.
Miss. Connie,
Is it okey ba to use canola oil/olive oil? What do you mean by draining the chopped pineapple? Do i have to squeeze out the juice from it? Thanks and more power!
Mich
Oils have different tastes are smoking points. Some are suited for baking, others are not.
Places the pineapple in a strainer and let the juices drip.
hi,connie!!! i sooo love d way this cake looks—very dense and i’m sure it’s very moist.i’ve never used muscovado sugar when i bake.does it ,in any way,make d cake moist n dense,connie?
All brown sugars seem to have that effect. They contain more moisture.
Ms. Connie this one looks delish! Can I omit the pineapple in this recipe? if so do I need to adjust anything?
I’ve never made carrot cake without pineapples… so, I don’t know how it’ll turn out.
I see..
Im wondering when exactly am I suppose to mix the grated carrots with the Muscovado sugar? Do I do it after I add the flour mixture and chopped pili nuts?
I edited the recipe to make it clearer.
thanks a lot and more power!
Ms. Connie whenever you say vegetable oil in your recipes, what do you usually use? Is it corn oil, canola oil…?
Either palm oil or corn oil.
hi ms connie! i am also baking a carrot cake, try to add a nutmeg same proportion to the cinnamon, and add vanilla, really smells so good and taste is really good too. you can also try using self rising flour and omit the baking powder, instead put 1/2 tsp of baking soda. the juice in the pineapple makes the cake more moist too. try not to drain all the juices in the pineapple.