Pineapple Carrot Cake

Carrot cake with pineapples – a detailed recipe cooking. Time: 2 час. 35 minutes Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

For the test:

• 1.5 tbsp. grated fresh carrots (about 2 large)
• 1/2 fresh medium-sized pineapple, core and finely cut into cubes (1.5 tbsp. leave for dough, the rest – for sprinkling)
• 2 cans (100 g each) baby carrot puree
• 4 large eggs
• 1 tbsp. walnuts
• 2 1/4 Art. premium flour
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp finely ground salts
• 1.5 tbsp. Sahara
• 1 tsp soda
• 1 1/4 Art. vegetable oil

For cream:

• 450 gr cream cheese
• 1.5 tbsp. chopped fresh pineapple in small pieces
• 180 gr. butter, cut into cubes, leave at room temperature
• 1.5 tbsp. l finely grated lemon zest (approximately 2 lemons)
• 2 tbsp. powdered sugar
• 1 tsp vanilla extract

Recipes with similar ingredients: carrots, pineapple, nuts, cheese, cream cheese, walnuts, mashed carrots, cinnamon, ground ginger, nutmeg, premium flour, lemon zest, vanilla extract cream

Recipe preparation:

1. Preheat the oven to 180 ° C. Oil 2 square 20 to 20 cm cake pans. Place parchment paper and grease with oil, sprinkle 1/4 tbsp. flour.
2. Prepare the dough for shortcakes: mix in a small bowl carrots, walnuts and 1/2 tbsp. pineapple with 1/2 tbsp. flour, give stand.
3. Combine in a medium-sized bowl cinnamon, nutmeg, ginger, baking soda, baking powder and salt with the remaining 1.5 tbsp. flour.
4. Beat with a mixer in a large bowl of eggs with sugar until thickening, approximately 5 minutes Continuing to beat the eggs, pour in a thin stream of vegetable oil, then mix in the carrot puree. Add a mixture of flour and spices, and carefully mix the nuts, carrots, and pineapples.
5. Cook the cakes: put the dough in the prepared Bakeware. Put in the oven and bake cakes until until hardened, within 45 minutes Check the readiness of cakes can be a toothpick, piercing in the center, it should be dry.
6. Remove the molds from the oven and let cool for 25 min Remove the cakes from the mold and cool completely.
7. Prepare the cream: beat with a mixer in a separate large cream cheese cream until air mass is formed. To sprinkle icing sugar through a strainer and beat again. Add lemon zest and vanilla extract, mix until smooth. Cover the bowl and place in a cold place for 20 minutes.
8. Collect carrot cake: put the first cake on serving platter or torte maker. Distribute half of the cake cream, excluding the edges. Sprinkle on top half chopped pieces of pineapple. Cover with a second cake, spread with the remaining part of the cream and sprinkle with pineapple slices.