- Flour 2 cups
- Baking powder 2 tbsps • 156 kcal
- Ground cinnamon 1 tbsp
- Sugar 2 cups • 470 kcal
- Eggs 4 large • 130 kcal
- Sunflower oil 1/2 cup • 900 kcal
- Carrots 2 cups
- Chopped walnut 1 cup
- Pineapple 1 cup
- Salt a pinch • 1 kcal
- Butter 1 stick • 717 kcal
- Powdered sugar 1 1/2 cups
- Cream Cheese 1 cup, at a room temperature
- Vanilla 1 tsp
- Pecan 1/2 cup
The traditional carrot cake has spread throughout North America and other countries where an irresistible dessert has been made with that delicious cream cheese, which makes the flavor of the carrot cinnamon-like are sublime.
In this cake the butter is replaced by the oil and in this case of the recipe that now shares the ingredients for a more tropical and fun flavor; Rich cubes of pineapple in syrup will surprise you pleasantly, dare yourself, bake and be happy!
Preheat the oven to 300F and grease and flour a baking dish. Wash the carrot very well, peel it and with a grater of a face, grate the whole carrot.
Peel the pineapple and cut it into very small cubes. If you wish, you can also use pineapples in syrup; in that case, drain the liquid from the can of syrup (save) and chop the slices of pineapple into very small pieces. Sift flour with baking powder, cinnamon, salt and sugar.
Aside, beat the eggs with the oil in a large bowl, slowly incorporate the powders, then the carrot, walnut and pineapple.
Mix well and, if you need liquid, add a little pineapple syrup.
Pour the mixture into the greased mold and bake on the middle rack until it is well cooked and pass the stick test, between 45 and 55 minutes.
Meanwhile, prepare the frosting: beat the butter with the confectioner's sugar until the mixture is creamy, then add the cream cheese and vanilla.
Unmold the cake already cold and cover with the frosting; It does not necessarily have to be covered.
Sprinkle with chopped nuts. This recipe can also be prepared with the blender if you do not have an electric mixer. Just add the carrot and pineapple later and add them with a spoon.