5 slices canned pineapple, chopped and 4 tablespoons of syrup
2 cups nut , walnut, chopped into small pieces
1 1/2 cups coconut oil , organic extra virgin
3 tablespoons vanilla essence
3 eggs
1 1/2 packages Philadelphia® cream cheese
3 3/4 cups powdered sugar
1/2 teaspoons vanilla essence
orange food coloring, and green
Preparation
2h 30 mins
0 mins
Medium
Preheat oven to 180ºC.
Grease and flour the mold.
Mix the flours, baking soda, baking powder, salt, ground cinnamon, nutmeg, clove, ginger, stir, add the golden raisins and 1 1/2 cups of walnut (reserve the remaining 1/2 cup for later). To this same mixture, add 1 1/2 cups of carrot (reserve 1/2 cup for the next step) and half of the chopped pineapple (reserve the other half).
In a blender, add the eggs, brown sugar, the reserved 1/2 cup of carrot, half of the reserved pineapple, and 4 tablespoons of syrup, half a cup of reserved walnut, and 3 tablespoons of vanilla extract. Blend until perfectly integrated. Add the coconut oil and blend again at very low speed.
Combine both mixtures (dry and wet) and mix well.
Pour into 1 rectangular mold or, if you prefer, into 2 round molds of 22 cm in diameter.
Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Prepare frosting: In a mixer, beat the Philadelphia cream cheese at room temperature, add the vanilla and powdered sugar, and beat until creamy. Divide into 3 parts and tint 1 of them with orange color, the other green, and leave the third white for the filling. Set aside.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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