CARROT AND PINEAPPLE CAKE
Ingredients:
250 grams of all-purpose wheat flour
2 teaspoons of baking soda
1 teaspoon royal yeast
1 teaspoon salt
2 teaspoons ground cinnamon
350 grams of white sugar
250 ml of sunflower oil
3 eggs
1 teaspoon vanilla extract
3 large or 4-5 small carrots, grated
75 grams of grated coconut
100 grams of chopped walnuts
1 can of pineapple in syrup, drained and crushed
1 package of Philadelphia cheese
50 grams butter, softened
250 grams of powdered sugar
Preparation:
1. Preheat the oven to 180 ºC with heat from above and below. Grease and flour a 22 x 33 centimeter mold.
To make the tart:
2. Mix the flour, baking soda, yeast, salt and cinnamon in a bowl. We make a hole in the center and inside we add the sugar, oil, eggs and vanilla extract.
3. Mix all the ingredients with a wooden spoon until smooth. Add the grated carrots, the coconut, the chopped walnuts and the crushed pineapple and stir everything again so that it is fully integrated.
4. Pour the mixture into the previously prepared mold and place it in the hot oven for 45 minutes, until a toothpick inserted comes out clean.
5. We will see that the center sinks a little, but it does not matter, it is normal. Remove the cake and let it cool on a wire rack for a few minutes. Then we unmold and wait for it to be cold. While we wait, we can make the frosting.
To make the glaze:
6. We beat the cream cheese together with the butter with a rod mixer until smooth. Add the sugar and beat again until smooth.
7. When the cake is cold (we can put it in the fridge for a while to speed up the process) we spread the glaze on top and smooth it out.
