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Carlos Lieja

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Recipe of Carrot cake with pineapple
Carlos

Carlos Lieja

Recipe of Carrot cake with pineapple
Carlos

Carlos Lieja

Recipe of Carrot cake with pineapple
Carlos

Carlos Lieja

Recipe of Carrot cake with pineapple
Carlos

Carlos Lieja

Recipe of Carrot cake with pineapple
Yanin

Yanin Pe Miralrio

Recipe of Carrot cake with pineapple
Gela

Gela Gonzalez

Recipe of Carrot cake with pineapple
Yanin

Yanin Pe Miralrio

Recipe of Carrot cake with pineapple
Yanin

Yanin Pe Miralrio

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9

Carrot cake with pineapple

85 minutes
Easy
12 servings
26
We made this traditional carrot cake recipe more delicious, now with a more tropical flavor, we added pineapple and coconut. The result was spectacular, with its famous cream cheese filling, it is the ideal dessert that everyone loves. Try this different version and let yourself be surprised by all the flavor of the carrot, cream cheese, pineapple and coconut.
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Ingredients

  • 1 1/4 cups of oil for the cake
  • 1 Cup of sugar for the cake
  • 4 pieces of egg for the cake
  • 2 cups of flour for the cake
  • 1 teaspoonful of baking powder for the cake
  • 1 1/2 teaspoons of baking soda for the cake
  • 1/2 teaspoonful of Salt for the cake
  • 1 tablespoon of cinnamon for the cake
  • 2 cups of carrot grated, for the cake
  • 1/2 Cup of grated coconut for the cake
  • 1/2 Cup of nut finely chopped, for the cake
  • 1 teaspoonful of vanilla for the cake
  • 1 Cup of pineapple diced for the cake
  • 90 grams of Butter for bitumen
  • 380 grams of cream cheese for bitumen
  • 1 1/2 cups of sugar glass for bitumen
  • 1 teaspoonful of vanilla for bitumen
  • 1 Cup of nut finely chopped, to decorate
  • 1/2 Cup of coconut to decorate (frappé)

    Preparation

    Preheat the oven to 180 ° C.
    For the cake, in a blender add oil, sugar and eggs, beat 3 minutes.
    With the help of a sieve, add the flour, baking powder, baking soda, salt and cinnamon, whisk for 5 minutes.
    Add little by little the carrots, coconut, nuts, vanilla essence and pineapple cream for 3 minutes
    Pour the previous mixture over 3 previously floured and greased molds, bake for 25 minutes. Let cool and reserve.
    For the bitumen, beat the butter with cream cheese, icing sugar and vanilla essence for 5 minutes, place it on a pastry sleeve with duya lisa.
    Place the bitumen on a cake base without reaching the edges, place another cake base on top, repeat the process until you have three floors.
    Cover the cake with the rest of the bitumen, with the help of a sleeve with curly duya decorate the cake, sprinkle with nuts and coconut.

    PRESENTATION

    A slice on a dessert plate, accompanied by a cup of coffee.

    TIPS

    Before using the bitumen, refrigerate it for at least 30 minutes, in this way it will be more consistent and it will be easier to spread it.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    979
    kcal
    49%
    Carbohydrates
    104
    g
    35%
    Proteins
    14.3
    g
    29%
    Lipids
    63.2
    g
    97%
    Fiber
    9.5
    g
    19%
    Sugar
    57.9
    g
    64%
    Cholesterol
    51.0
    mg
    17%
    Esha
    Rate this Tip.
    Ratings (26)
    Maria Vera
    2018-08-31T11:00:29.00-06
    Le puse menos azúcar . Riquísimo
    Edith AO
    2018-08-31T08:48:36.00-06
    Delicioso y muy practico gracias por compartir
    Maria Vargas
    2018-08-31T08:37:06.00-06
    Delicioso es uno de los potres que ami esposo le facina
    Leticia Mendoza
    2018-08-17T19:41:22.00-06
    Super delicioso es uno de mis pasteles favoritos!!no dejes de enviarme tus recetas son riquísimas!!
    Luz María Hernández
    2018-08-17T16:52:58.00-06
    Ya lo cocine y queda delicioso
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