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It is the perfect recipe. If you want to try to make this wonder, you will be surprised by its exquisite and smooth flavor with carrot and pineapple. The accompaniment is ideal, with an excellent cream cheese and butter that will make the best of palates.
This cake is very easy to make and has a perfect flavor. It is very juicy and has a touch of cinnamon that can be omitted if you do not like this type of flavor. The frosting is one of the favorite parts of this cake, it is made with a soft and vanilla cheese flavor, it will be the perfect complement.
This type of dessert went viral in Great Britain and spread as one of the favorite desserts in the United States. It was a recipe that was devised in times of famine in order to skimp on ingredients, since they were very expensive. Nowadays, making this type of cake makes it a delicious recipe and that without a doubt you have to try.
Carrot and pineapple cake with cream cheese
A delicious and delicious dessert with a sponge cake made with carrots and pineapple. It will be accompanied by an excellent cream cheese and butter that will make this dessert the perfect one.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 350
- Rations: 12-15
- Total time:
Ingredients
For the cake
- 200 g carrots
- 150 g of pineapple in syrup
- 325 g of wheat flour
- 100 g butter at room temperature
- 120 g of sunflower oil
- 15 g dry baking powder
- 225 g of sugar
- 2 teaspoons cinnamon
- half a teaspoon of salt
- 3 eggs
Cream cheese and butter
- 300 g of cream cheese type Philadelphia
- 225 g butter at room temperature
- 250 g of sugar
- 1 teaspoon vanilla extract
Preparation
We put the carrot in our Thermomix glass and crush it to 5 seconds at speed 5. Next we add the pineapple in syrup and we program it again during 5 seconds at speed 4. We take the mixture and set it aside, we are going to leave our glass empty, but without cleaning.
We add the eggs and beat them during 5 seconds at speed 5. We add the butter at room temperature and mix it for 15 seconds at speed 4. Add the sunflower oil, the sugar, half the flour, the two teaspoons of ground cinnamon, the half teaspoon of salt and the baking powder. We mix it all up by programming 15 seconds at speed 4.
Add the chopped carrot mixture together with the pineapple and the other half of the flour. With the spatula or a ladle we stir the mixture a little, cover and mix again during 25 seconds at speed 4.
We heat the oven to 200 ° and prepare a tray that can go into the oven. In my case I have chosen one with the measurements of 23 × 23 cm and I have lined it with baking paper to be able to unmold the cake much better. We add the mixture that we have prepared and bake it for about 40 minutes. I have placed the tray at a medium-low height in the oven and after 15 minutes I have covered it with aluminum foil so that it does not become too high on the top.
For the cream cheese and butter: in our clean glass we add the sugar and we are going to pulverize it, we program for 10 seconds at speed 7. We remove and set aside the sugar. Add the butter to the glass and beat it for 30 seconds at 3,5 speed.
We add the cheese and the vanilla extract and beat it again during 30 seconds at speed 3,5. We add half of the sugar and stir a little with the spatula, we program 30 seconds at speed 3,5. Add the other half of the sugar and stir a little more with the spatula. We reprogram other 30 seconds at speed 3,5. The cream has to be ready.
With the cake ready and cooled, we cut it in half. We are going to fill it with the cheese glaze, we can add half and when we cover it with the other part of the cake we will cover it with the other half of the cream cheese. We make grooves with the spoon so that it is an ornate surface. We can garnish it with chopped walnuts.
In the recipe the impeller or chemical yeast is missing