Carrot and Pineapple Cake

Name: Carrot and Pineapple Cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 600 g Carrots; 1 can(s) (580 ml) Pineapple pieces; 200 g Walnuts; 7-10 Tbsp Grease; 7-10 Tbsp some + 230 g flour; 200 g Cane sugar; 3 Eggs (Gr. M); 200 ml neutral oil (e.g. germ oil); 1 package Vanilla sugar; 7-10 Tbsp salt, cinnamon, nutmeg; 7-10 Tbsp 1 1⁄2 Tsp Baking soda; 250 g Double cream cheese; 100 g Icing sugar; 100 g Butter (room temperature); 7-10 Tbsp Juice from 1⁄2 Lemon; 12 Marzipan carrots to decorate

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

600 g Carrots
1 can(s) (580 ml) Pineapple pieces
200 g Walnuts
7-10 Tbsp Grease
7-10 Tbsp some + 230 g flour
200 g Cane sugar
3 Eggs (Gr. M)
200 ml neutral oil (e.g. germ oil)
1 package Vanilla sugar
7-10 Tbsp salt, cinnamon, nutmeg
7-10 Tbsp 1 1⁄2 Tsp Baking soda
250 g Double cream cheese
100 g Icing sugar
100 g Butter (room temperature)
7-10 Tbsp Juice from 1⁄2 Lemon
12 Marzipan carrots to decorate

Directions

1
Peel, wash and roughly grate the carrots. Weigh 500 g. Drain pineapple and dice smaller. Chop walnuts roughly. Grease the wreath shape and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see
2
Cream sugar and eggs. Add oil slowly, stir in. Mix 230 g flour, vanilla sugar, 1⁄2 TL salt, 2 TL cinnamon, 1 TL nutmeg and baking soda, add and mix everything. First add carrots and pineapple, then the walnuts to the dough.
3
(Dough must not be liquid! Add some flour if necessary).
4
Pour the dough into the wreath mould and smooth it down. Bake in a hot oven for 50-60 minutes. After about 50 minutes baking time, test the dough). Take out the cake and let it cool down.
5
For the topping, mix cream cheese, sieved icing sugar, butter and lemon juice with the whisks of the mixer until creamy. Spread on the cake and decorate with marzipan carrots.