This rich carrot cake also has grated coconut and pineapple, giving it a unique flavor. It is covered in rich cream cheese frosting and decorated with nuts.
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Ingredients12 portions
Preparation
Preheat the oven to 180 degrees (350 F).
Grease 2 round cake molds and place a circle of baking paper in the bottom of each one (also greased).
Mix the dry ingredients in a bowl (flour, sugar, salt, baking soda, cinnamon).
Add the oil, eggs, and vanilla. Stir well.
Add the walnuts, shredded coconut, grated carrots and chopped pineapple.
Put the mixture in the two cake molds and bake in the oven for 45-50 minutes or until a toothpick comes out clean.
Let the cakes cool on a rack.
Prepare the frosting. Beat the cream cheese and butter and gradually add the powdered sugar until the mixture has no lumps. Finally add the lemon juice and the vanilla extract.
Once the cakes have cooled, place one layer on top of the other with frosting in the middle and then cover the rest of the entire cake with frosting .
Garnish with whole nuts.
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