Carrot cake with pineapple

Name: Carrot cake with pineapple
Yield: 8
Ingredients: EVS. cream and garnish; 0.5 Grated lemon zest + juice; 1 tsp Grated nutmeg; 1 tsp Salt; 100 g Icing sugar; 2 tbsp Baking soda; 2 tsp Cinnamon; 2 tsp Clove powder; 3 Apricots; 3 dl Pineapple, diced (about 1 can of pineapple into slices); 3 dl Roughly chopped nuts; 300 g Cream cheese naturel; 300 g Wheat flour; 4 Eggs; 4 dl Plant oil; 40 g Pistachio nuts (unsalted); 500 g Sugar; 8 dl Grated carrot (about 500 g)

Cakes in form

Cook time: 0 min.
Servings: 8

Ingredients for Carrot cake with pineapple

		EVS. cream and garnish
0.5		Grated lemon zest + juice
1	tsp	Grated nutmeg
1	tsp	Salt
100	g	Icing sugar
2	tbsp	Baking soda
2	tsp	Cinnamon
2	tsp	Clove powder
3		Apricots
3	dl	Pineapple, diced (about 1 can of pineapple into slices)
3	dl	Roughly chopped nuts
300	g	Cream cheese naturel
300	g	Wheat flour
4		Eggs
4	dl	Plant oil
40	g	Pistachio nuts (unsalted)
500	g	Sugar
8	dl	Grated carrot (about 500 g)

Instructions for Carrot cake with pineapple

To prepare the Carrot cake with pineapple recipe, please follow these instructions:

Mix all dry ingredients in a bowl.
Mix all the wet ingredients in another bowl, mix the dry ingredients and wet them thoroughly for 5 minutes.

Grease a cake form or use baking paper. :-)

Bake the cake in a 175 C heat sink for 25-30 minutes.

tips:
You can possibly. Use ½ carrot and ½ squash.

Carrot cake with pineapple

Ingredients for Carrot cake with pineapple

Instructions for Carrot cake with pineapple

Recipe categories