American carrot cake with pineapple and walnuts

Ingredients for 1 servings:

• Use 1 ½ cup(s) oil or half milk
• 2 cup(s) carrot(s), grated (from 3 medium ones)
• 1 cup(s) pineapple from the can, chopped, well drained and patted dry
• 3 eggs
• 2 cups sugar
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ cup(s) walnuts, chopped
• 320 g double cream cheese
• ½ cup(s) butter, softened
• 3 ½ cups powdered sugar
• 1 tsp vanilla pulp
• Nuts, optional
• Marzipan carrots, optional
• Sugar eggs, etc., optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Combine the oil, carrots, pineapple, and eggs. In another bowl, combine the sugar, sifted flour, baking powder, salt, cinnamon, and chopped nuts. Mix well with the carrot mixture. Pour into a well-greased medium-sized loaf pan or springform pan with a diameter of 24-26 cm and bake at 180-200 degrees Celsius (top/bottom heat) for about 45 minutes. For the icing, mix all ingredients together. Cut the cake in half, fill with the mixture, and spread. Decorate with nuts and, if desired, marzipan carrots or small Easter eggs. Tip 1: Use a 250 ml cup for measuring. Tip 2: The batter will be a little lighter if you replace half the oil with milk. Tip 3: This cake tastes delicious even without the generous icing—instead, simply dust with powdered sugar and serve with some whipped cream!