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Carrot cake with pineapple

1 h
25 min
Easy
4.93
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371
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The traditional recipe of Carrot Cake took a turn with this Carrot Cake with Pineapple. The rich and fresh flavor that the pineapple gives to the cake of this cake will delight you. We also include dried fruits like nuts and dehydrated fruit like coconut in the decoration.

Change the classic recipe with this Carrot Cake with Pineapple, an original dessert. The layers of this cake, fluffy and creamy will enchant you. Did you think of adding pineapple to a carrot cake?
Learn more about Carlos Lieja

Ingredients

12 servings
  • 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 powder sugar 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 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?

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    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 (30)
    Lucrecia Sagastume
    14/03/2019 12:19:22
    Alguien me puede ayudar de q tamaño es el molde???? Quiero hacerlo mañana..
    Erika López Ortiz.
    28/12/2018 18:01:05
    Queda delicioso!
    Rebeca Daza
    27/12/2018 22:27:27
    se ve delicioso
    Vilma Rivera Portillo
    12/12/2018 02:21:46
    Delicioso!
    Maria Vera
    31/08/2018 11:00:29
    Le puse menos azúcar . Riquísimo
    see more

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