Carrot – Walnut – Coconut – Pineapple – Cake

Ingredients for 1 servings:

• 120 g walnuts
• 80 g desiccated coconut
• 220 g pineapple (can)
• 270 g carrot(s)
• 250 g flour
• 9 g baking powder
• 1 tsp cinnamon
• 1 pinch of salt
• 180 g sugar
• 100 g brown sugar
• 180 ml oil
• 180 ml buttermilk
• 1 tsp lemon juice
• 1 tbsp rum or cherry brandy of your choice
• 1 packet of vanilla sugar
• 3 eggs
• n. B. Chocolate coating for spreading
• n. B. Marzipan – carrots for decoration
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Carrot cake with a twist, but very tasty!

Grease a 26cm springform pan. Finely chop the walnuts. Peel and finely grate the carrots. Drain the pineapple well. Finely dice everything and lightly flour it. Briefly toast the coconut flakes and let them cool slightly. Mix the flour with baking powder, cinnamon, and salt in a bowl. In a second bowl, whisk the eggs with buttermilk, oil, both types of sugar, vanilla sugar, and alcohol. Gradually stir in the flour mixture. Finally, fold in the carrots, walnuts, desiccated coconut, pineapple, and lemon juice and mix everything well. Pour the batter into the pan. Bake in a preheated oven at 160°C fan/convection oven (175°C top/bottom heat) for about 60 minutes. Let it cool, then spread with melted chocolate and decorate with marzipan carrots. The preparation is quite time-consuming, but the result is both impressive and delicious.