Ingredients:
250 grams of all-purpose wheat flour
2 teaspoons of baking soda
1 teaspoon royal yeast
1 teaspoon salt
2 teaspoons ground cinnamon
350 grams of white sugar
250 ml of sunflower oil
3 eggs
1 teaspoon vanilla extract
3 large or 4-5 small carrots, grated
75 grams of grated coconut
100 grams of chopped walnuts
1 can of pineapple in syrup, drained and crushed
1 package of Philadelphia cheese
50 grams butter, softened
250 grams of powdered sugar
Preparation:
- Preheat the oven to 180 ºC with heat from above and below. Grease and flour a 22 x 33 centimeter mold.
To make the tart: - Mix the flour, baking soda, yeast, salt and cinnamon in a bowl. We make a hole in the center and inside we add the sugar, oil, eggs and vanilla extract.
- Mix all the ingredients with a wooden spoon until smooth. Add the grated carrots, the coconut, the chopped walnuts and the crushed pineapple and stir everything again so that it is fully integrated.
- Pour the mixture into the previously prepared mold and place it in the hot oven for 45 minutes, until a toothpick inserted comes out clean.
- We will see that the center sinks a little, but it does not matter, it is normal. Remove the cake and let it cool on a wire rack for a few minutes. Then we unmold and wait for it to be cold. While we wait, we can make the frosting.
To make the glaze: - We beat the cream cheese together with the butter with a rod mixer until smooth. Add the sugar and beat again until smooth.
- When the cake is cold (we can put it in the fridge for a while to speed up the process) we spread the glaze on top and smooth it out.
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