Pineapple gives an unusual twist to this carrot cake. coconut flakes. Pineapple is used canned. Its flesh goes to cakes along with carrots and nuts, and the remaining syrup added to cheese cream. A large number of fruits, carrots and a generous portion of vegetable oil is what makes your cake will be super humid and delicious. And a delicious aroma he acquires due to cinnamon and almond extract. Dough kneads very easily and quickly, for cake you don’t even need a mixer. Bake them, brush with pineapple cheese cream syrup and collect a beautiful cake that everyone will love guests.
Recipe author – Nancy Fuller – American Chef, businesswoman and presenter from Claverac, New York.
Time: 2 час.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 2 tbsp. l (30 gr.) Butter
- 1.5 tbsp. granulated sugar
- 1 tbsp. rapeseed oil
- 1 tbsp. brown sugar
- 4 large eggs, slightly beaten
- 3 tbsp. premium flour
- 1.5 tbsp. grated carrots
- 1.5 tbsp. coconut flakes
- 1 tbsp. chopped walnut + extra for decoration
- 3 tbsp. l ground cinnamon
- 1 tbsp. l almond extract
- 1 tbsp. l baking powder
- 0.5 tsp salt
- 1 can 425 gr. canned pineapple rings, liquid pour into a separate container and set aside for cream, cut the rings into pieces of 1 cm.
Cream
- 220 gr cream cheese cream at room temperature
- 3 tbsp. powdered sugar
- 4 tbsp. l (60 gr.) Butter at room temperature
- 1/4 Art. canned pineapple syrup
Recipes with similar ingredients: butter, sugar, sugar brown, eggs, premium flour, carrots, coconut, walnuts, cinnamon, almond extract, Pineapple, curd cheese, powdered sugar
Recipe preparation:
- Cakes: Preheat the oven to 175 ° C. Lubricate 2 molds for cakes with a diameter of 22 cm. butter.
- In a large bowl, put sugar, vegetable oil, brown sugar and eggs and mix. Add flour, carrots, coconut, walnuts nuts, cinnamon, almond extract, baking powder, salt and pineapple and mix again.
- Pour the dough into prepared forms and place them on a baking sheet. Bake while a toothpick inserted in the center of the cake, will not come out clean, about 40 minutes. Put the cakes on a wire rack so that they have completely cooled down, about 1 hour.
- Cream: Meanwhile, in the bowl of the stationary mixer with with a spatula, add cream cheese, icing sugar, cream oil and pineapple juice. Stir until smooth consistency.
- Assembling the cake: Gently place the cooled cake cakes from the molds. Use a pastry spatula to put a little cream on the stand for the cake and distribute to create a sticky base. Put one cake on the icing on the cake stand. Grease it thick with a layer of cream and put the second cake on top. Lubricate with a generous layer cream the top of the cake. Put a large spoonful of cream on the sidewall cake and twist the cake, evenly smearing creams all sides. Garnish the cake with the remaining walnuts.
