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Deborah

Deborah Dana

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Recipe of Tropical Carrot Cake
Recipe

Tropical Carrot Cake

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A delicious carrot cake but with a tropical touch since it has grated coconut and canned pineapple. In addition to being very rich it looks amazing because of the three layers of cake and bitumen.
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Ingredients

10 portions
  • 2 1/3 cups White flour
  • 1 cup grated sweet coconut
  • 1 cup unsalted macadamia nut
  • 3/4 cups crystallized ginger
  • 3 1/2 tablespoons cinnamon powder
  • 2 1/2 tablespoons baking soda
  • 1 tablespoon salt
  • 1/2 tablespoons baking soda
  • 2 cups sugar
  • 1 cup vegetal oil
  • 4 eggs
  • 2 tablespoons vanilla essence
  • 2 cups carrot, finely scratched
  • 2 cans pineapple, in squares
  • 3 packages cream cheese
  • 3/4 cups unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 3/4 cups coconut cream

Preparation

Preheat the oven to 180 degrees centigrade and grease with butter and a little flour 3 round cake baking molds of 20 cm in diameter each.
In a food processor process the macadamia nut, coconut and 1/3 cup flour and mix with 2 cups flour, cinnamon, baking powder, baking soda and salt.
Mix the sugar with the oil with an electric mixer . Add the eggs and beat well. Add the vanilla and flour mixture and continue whisking.
Add the carrots, canned pineapple and ginger and continue mixing. Pour the mixture in the 3 molds and bake for 30 minutes or until a toothpick comes out clean. Remove from the oven.
Allow the cakes to cool 1 hour. With a knife separate the edges of the mold and unmold.
To make the frosting beat with a mixer electric cream cheese and butter until fluffy. Add the icing sugar, and the coconut cream and continue whisking for 15 minutes.
To make the cake place 1 of the cakes in a dish and cover with 1/4 cup of the bitumen. Put on the other cake and cover also with 1/4 cup of bitumen. Place the 3rd cake and cover everything with the remaining bitumen.
Refrigerate the cake for 30 minutes so that the bitumen hardens a little.

PRESENTATION

Decorate with coconut, ginger and macadamia nut or with orange dye paint a bit of cheese bitumen and decorate circles around it.

TIPS

This cake can be made a day before, just refrigerate and remove from the refrigerator 1 hour before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (5)
Sussanna Cogswell
20/04/2017 21:11:18
Bueno yo lo voy hacer Lo único q voy a poner las nueces enteras pq ami no me gustan las nueces Solo mi esposo se las come Así yo selas quito cuando hágale un pedazo de pastel Yo les digo si salió rico oh no Pero creo q si estará rico pq yo simpre hago mis comidas con recetas de esta página y salen riquísimas Aunq tardo horas preparando todo O puedo hacer las cosas rápido lol Yo empiezo a preparar todo desde las 9am para poder terminar alas 4 pm Todo el santo dias tardó haciendo la cena lolololol
Silvana Matellini
16/04/2017 14:32:32
Me parece raro que sea cucharadas las especias. Es mucho. Deberia ser cucharaditas
Bertha Bertha
05/05/2016 23:04:49
Consejo Solo le quitaría el bicarbonato y le pondría polvo para hornear, con el bicarbonato queda un sabor raro después de comer el pastel. 
Anonymous
05/05/2016 15:11:08
Lo puedes sustituir por la nuez más común.
Anonymous
19/11/2015 16:09:27
Mi anjelito Muy rico pero cual es la nuez macademia

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