Pineapple and carrot cake

Ingredients for 1 servings:

• 1 ½ cup(s) sugar
• 1 ½ cup(s) oil
• 2 cups flour
• 4 eggs
• 3 tsp cinnamon powder
• 1 tsp clove powder
• 2 tsp baking soda
• 2 cup(s) carrot(s), finely grated
• 2 small cans of pineapple, chopped
• 1 cup walnuts, finely chopped
• 200 g cream cheese spread (e.g. Milkana, also processed cheese wedges)
• 1 cup powdered sugar
• 1 packet of vanilla sugar
• 1 tbsp cream or milk, if desired
• Fat for the mold
• n. B. Dried fruits (e.g. plums, cranberries, apricots, …)
• n. B. Nuts and seeds (e.g. walnuts, pecans, sunflower seeds …)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

healthy, juicy and very tasty

For the batter, combine all the dry ingredients (sugar, flour, salt, baking soda, cinnamon, clove powder, and chopped walnuts) in a bowl and mix well. In a second bowl, combine the moist ingredients (oil, eggs, grated carrots, and pineapple chunks). Then stir the dry ingredients into the moist ingredients. Pour the batter into a greased springform pan and bake at 180°C for about 1 hour. After about 50 minutes, test the center with a skewer. For the topping, mix the cream cheese with powdered sugar and vanilla sugar until creamy. If the topping is too thick, thin it with a little milk (1-2 tablespoons) or cream. Spread the topping onto the cooled cake base. Decorate with fruit and nuts. Refrigerate the pineapple and carrot cake for at least one hour.