Carrot Cake with Pineapple Recipe
Delicious fragrant carrot cake! Spicy-burning cinnamon, sweet pineapple - a delicious combination! It's hard to resist the magical smell, but the next day the pie becomes even tastier. Its taste and aroma are revealed more strongly, it is impregnated with pineapple syrup more strongly.
Servings 8
Cook Time 60 minutes
Ingredients
- 200 gram Flour wheat / Flour
- 1,5 glasses Carrot grated, not compacting
- 3 pieces Chicken eggs I have not big, if You have big, then may require more flour
- 60 milliliters Vegetable oil
- 150 gram Pineapple (canned)
- 60 gram Sugar to taste
- 1 teaspoon Cinnamon
- 1,5 teaspoons Baking powder
- Sugar powder to taste
Instructions
- Sift the flour with baking powder. Grate the carrots on a coarse grater.
- Mix carrots with butter and cinnamon. Beat the eggs, gradually adding sugar.
- Mix carrots and beaten eggs gently and add flour. In the photo, the dough is without flour. It turns out like yeast pancakes (quite thick).
- Put 2/3 of the dough in a greased form. Lay out the finely chopped pineapple. And then distribute the remaining dough. Bake in a preheated 180 degree oven for 45-50 minutes.
- Happy Easter and bon appetit!