Carrot and Pineapple Cake

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
5 1
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. 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. 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. 3

    (Dough must not be liquid! Add some flour if necessary).

  4. 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. 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.

Nutrition Facts

KCAL
270 kcal
CARBS
20 g
FATS
19 g
PROTEINS
2 g