Carrot and pineapple cake

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 600 g Carrots
  • 1 can(s) (580 ml) Pineapple pieces
  • 200 g Walnuts
  • 7-10 Tbsp some + 230 g flour
  • 200 g Cane sugar
  • 3 Eggs (size M)
  • 200 ml neutral oil (e.g. germ oil)
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cinnamon
  • 7-10 Tbsp Nutmeg
  • 1 1⁄2 Tsp Baking soda
  • 250 g Double cream cream cheese
  • 100 g Icing sugar
  • 100 g Butter (room temperature)
  • 7-10 Tbsp Juice from 1⁄2 Lemon
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel, wash and roughly grate the carrots. Weigh 500 g. Drain pineapple and dice smaller. Chop walnuts coarsely

  2. 2

    Cream sugar and eggs. Add oil slowly, stir in. Mix 230 g flour, vanillin 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. (Dough must not be liquid! If necessary, add some more flour)

  3. 3

    Pour the dough into the greased, flour-dusted wreath mould (approx. 28 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes. After about 50 minutes of baking time, test cooking with a wooden skewer. Take out the cake, let it cool down

  4. 4

    For the topping, mix cream cheese, sieved icing sugar, butter and lemon juice with the whisk of the hand mixer until creamy. Spread on the cake

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

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