Summary

Ingredients

• 120 g walnuts
• 80 g desiccated coconut
• 220 g pineapple (can)
• 270 g carrot (s)
• 250 g flour
• 9 g bakin powder
• 1 teaspoon cinnamon
• 1 pinch (s) salt
• 180 g suar
• 100 g suar, brown
• 180 ml oil
• 180 ml buttermilk
• 1 teaspoon lemon juice
• 1 tablespoon rum or kirsch your choice
• 1 packet vanilla sugar
• 3 egg (s)
• Couverture for spreading
• Marzipan - carrots to decorate
• Fat for the shape

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Instructions

1. Grease a 26 springform pan.
2. Chop the walnuts into small pieces. Peel the carrots and grate finely. Drain the pineapple well. Dice everything and lightly flour. Roast the coconut flakes briefly and let them cool down a bit. Mix the flour, baking powder, cinnamon and salt in a bowl. In a second bowl, mix the eggs well with the buttermilk, oil, both types of sugar, vanilla sugar and alcohol. Gradually stir in the flour mixture. Finally, fold in the carrots, walnuts, desiccated coconut, pineapple and lemon juice and mix everything well. Pour the batter into the mold.
3. Bake in a preheated oven at 160 ° C (top / bottom heat: 175 ° C) for about 60 minutes.
4. Let cool, then brush with melted couverture and decorate with marzipan carrots.
5. The preparations are quite time-consuming, but the result can be seen and tasted.