Carrot And Pineapple Cake

Dress going on this moist carrot and pineapple cake for the most special of occasions and watch it recognize centre-stage.

The ingredient of Carrot And Pineapple Cake

• 2 cups 300g plain flour
• 2 tsp baking powder
• 1 1 2 tsp bicarbonate of soda
• 1 tsp dome cinnamon
• 1 tsp salt
• 4 eggs
• 200ml safflower or sunflower oil
• 2 cups grated carrot
• 400g crushed canned pineapple drained
• 1 1 2 cups golden caster sugar
• 1 2 cup chopped walnuts
• 250g unsalted butter softened
• 250g cream cheese softened
• 1 tsp vanilla extract
• 5 cups 750g icing sugar sifted
• dried pineapple slices to garnish

The Instruction of carrot and pineapple cake

• preheat the oven not fan forced to 170u00b0c grease a 23cm springform cake pan and line the base
• sift the flour baking powder baking soda cinnamon and 1 teaspoon salt into a bowl grow the eggs oil carrot pineapple and sugar toss around to combine then grow walnuts pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean cut off surgically remove from the oven and cool in pan for 5 minutes later slope out in this area a wire rack to cool completely
• meanwhile place the butter cream cheese and vanilla in the bowl of an electric mixer and beat until buoyant and soft mount up the sifted icing sugar and beat until you have a smooth well ventilated icing cover the pinnacle and sides of the cake with the icing
• place the pineapple slices in a microwave not far off from high for 15 seconds then remove while still warm gently fine tune slices into a flower shape following they are cool decorate the cake

Nutritions of Carrot And Pineapple Cake

calories: 1325 494 calories
calories: 66 grams fat
calories: 26 grams saturated fat
calories: 169 grams carbohydrates
calories: 141 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 983 7 milligrams sodium
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