Carrot Cake with Nuts, Pineapple and Coconut
by Editorial Staff
If you are tired of the dullness and dampness outside the window, if you want to paint a dull March morning in bright colors, a carrot cake is what you need! Preparing the cake is incredibly simple and quick, you only need 5-7 minutes to mix everything and put the form in the oven. And in an hour, a fragrant and crumbly piece of bright sunny summer will be on your table.
Cook: 70 mins
Servings: 8
Ingredients
- Wheat flour – 210 g
- Carrots – 200 g
- Sugar – 200 g
- Eggs – 3 pcs.
- Vegetable oil – 200 g
- Walnut kernels – 40 g
- Canned pineapple – 40 g
- Coconut flakes – 30 g
- Soda – 1 teaspoon
- Ground cinnamon – 1/2 teaspoon
- Salt – 1/5 teaspoon
Directions
- Prepare all the ingredients for your carrot cake. It is very convenient when everything is at hand, the cooking time is further reduced.
- Wash the carrots, peel and grate on a fine grater.
- In a deep bowl, combine sugar, eggs, vegetable oil, coconut, salt, baking soda and cinnamon.
- Add carrots, diced pineapples and coarsely chopped nuts to a bowl. Mix all ingredients.
- Sift the flour through a sieve and add to the bowl with the rest of the cake.
- Place parchment paper in an oblong cake pan. Thanks to her, you can easily get the finished product out of the mold.
- Transfer the dough to a mold, gently level the surface with a spatula.
- Bake the carrot cake in an oven preheated to 175 degrees for 50-60 minutes. Check readiness with a wooden skewer or toothpick. If it stays dry after you pierce the cake, you can take it out.
- Carrot cake is very easy to remove from the mold and free from parchment. Cool baked goods slightly.
- Carrot cake with walnuts, canned pineapple pieces and coconut is ready. Now you can cut and serve. I am sure that all the household has already come running to the smell!
- This is a beautiful, tasty and easy to prepare carrot cake.
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