Carrot Cake with Pineapple

This carrot cake recipe with pineapple is an amazing and healthy blend. The pieces of carrot and pineapple match perfectly in the palate ... Try it.

See complete recipe below.

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Carrot Cake with Pineapple

Site Author's Comment

Carrot Cake Recipe with Pineapple: This recipe is ideal for anyone looking for a pineapple cake with carrot and walnuts. This cake is guaranteed success. This recipe has difficulty level 5. It means it is a carrot cake with easy pineapple, or even a pineapple cake with carrot and nuts easy. Do it yourself...

Ingredients - MASS

1. 2 (cup) wheat flour

2. 2 (tablespoon) baking powder

3. 1.5 (tablespoon) baking soda

4. 2 tablespoon cinnamon powder

5. 1 (table spoon) salt

6. 1.5 (cup) oil

7. 2 (cup) refined sugar

8. 4 eggs

9. 2 cup grated carrot

10. 1/2 cup pineapple in syrup

11. 1/2 cups walnuts

Ingredients - COVERAGE

1. 150 (grams) cream cheese

2.70 (grams) butter

3. 2 (tablespoon) icing sugar

4.1 (tablespoon) honey

Method of preparation

1. Sift together and mix the first 5 ingredients and set aside.

2. Knead the pineapple in syrup with the help of a fork, without syrup.

3. Chop the walnuts

4. Part, beat the oil, sugar and eggs.

5. Add the mixture reserved for this cream.

6. Then add the carrot, pineapple and walnuts

7. Bake in rectangular or large round form for 1 hour in a moderate oven

Special Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.