Carrot cake with buttercream

The cakes for this cake are prepared with the addition of fresh carrots and pineapple, while it is not so easy to figure out what it is made of.

Ingredients

• Canned pineapple (small cubes) (drained) - 230 g
• Carrots (chopped on a coarse grater) - 3 cups
• Vegetable oil - 1/4 cup
• Large eggs - 2 pcs.
• Egg whites - 2 pcs.
• Flour - 2 cups
• Sugar - 3/4 cup
• Soda - 2 tsp
• Ground cinnamon - 1 tsp
• Salt - 1 tsp
• Vanilla extract - 1 tbsp. l.
• Vegetable oil for greasing the mold
• For cream:
• Cream cheese - 230 g
• Butter (softened) - 2 tbsp. l. (30 g)
• Vanilla extract - 1 tsp
• Powdered sugar - 3 cups
• Skimmed milk - 1-2 tsp

Directions

1. Turn on the oven to preheat to 180 degrees. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon and mix. In this dry mass, make a depression in the center. In another bowl, mix pineapple cubes, vegetable oil, eggs, egg whites and vanilla extract. Put this mass in the center of the flour mixture, mix well, and then put the chopped carrots into this mass.
2. Grease two round molds with a diameter of 20 centimeters with vegetable oil. Put the dough in them and place in a preheated oven, bake the cakes for about 25 minutes, until a clean wooden stick when pierced. Remove the molds with cakes from the oven and leave at room temperature for 10 minutes, and then remove the molds, put the cakes on a wire rack and leave on it until completely cooled (about 1 hour).
3. Prepare cream. Put the cream cheese and butter in a bowl, add vanilla extract, beat with a mixer until smooth. Then, whisking at low speed, gradually add powdered sugar to the butter mixture, beat until smooth, but do not beat. Gradually introduce milk.
4. Collect carrot cake. Put one cake on a serving plate, grease with cream, put the second cake on top and grease the whole cake with cream.
5. Carrot cake with butter cream is ready.