Carrot and pineapple cake

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Carrot and pineapple cake

Production: 12 – Serving
Preparation: 20 Minutes
Rest time: 45 Minutes
Cooking: 75 Minutes

Pauline suggested this delicious cake with a dense texture and cheese icing, the result is amazing.
But it is just as good without icing, so you can serve it with a small scoop of ice cream or simply topped it with a little cream.

Carrot and pineapple cake

Ingredients:
White Sugar – [2 cups]  (500 ml.)
Canola Oil – [1 cup]  (250 ml.)
Eggs – [4]
Vanilla extract – [1 teaspoon]  (5 ml.)
Grated Carrots  – [2 cups]  (500 ml.)
Crushed pineapples  – [1 cup]  (250 ml.)
Flour (all purpose) – [2 cups]  (500 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Baking soda – [1 1/2 teaspoon]  (8 ml.)
Cinnamon – [2 teaspoons]  (10 ml.)
Walnuts (chopped) – [1/2 cup]  (125 ml.)
Coconut Flakes  – [2/3 cup]  (170 ml.)

FOR THE ICING:
Butter – [1/4 cup]  (65 ml.)
Cream Cheese  – [1/2 lbs.]  (225 g.)
Vanilla extract – [1 1/2 teaspoon]  (8 ml.)
35% Cream – [2 tablespoons]  (30 ml.)
Icing Sugar  – [1 1/2 cup]  (375 ml.)
Lemon Zest – [1]

Steps:
1- Preheat oven to 350 F (180 C).
2- Beat sugar, oil and eggs at maximum speed for 10 minutes.
3- Add the vanilla.
4- Drain pineapple and reserve.
5- In a large bowl, combine the pineapple with the grated carrots, flour, salt, baking powder, baking soda, cinnamon, chopped walnuts and flaked coconut.
6- Stir the second mixture and stir gently into the first with electric mixer 1 to 2 minutes.
7- Pour the batter into a buttered and floured mold, This recipe makes a ring cake or 2 loaf cakes.
8- Bake 1 hour 15 minutes or until a toothpick inserted in center comes out clean.
9- Allow to cool for 15 minutes. Return the pan on a rack and let cool another 30 minutes.
11- FOR THE ICING.
12- Place all ingredients (butter previously softened cream cheese, softened beforehand, vanilla, 35% cream and icing sugar) in a bowl.
13- Stir until the icing is smooth.
14- Add the lemon zest.
15- Spread icing on cooled cake.