Carrot cake with nuts, pineapple and coconut

Preparing the cupcake is incredibly simple and fast, you only need 5-7 minutes to mix everything and put the mold in the oven. And in an hour, a fragrant and crumbly piece of bright sunny summer will be on your table.

Ingredients

• Wheat flour - 210 g
• Carrot - 200 g
• Sugar - 200 g
• Eggs - 3 pcs.
• Vegetable oil - 200 g
• Walnut kernels - 40 g
• Canned pineapple - 40 g
• Coconut flakes - 30 g
• Soda - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Salt - 1/5 teaspoon

Directions

1. Wash the carrots, peel and grate on a fine grater.
2. In a deep bowl, mix sugar, eggs, vegetable oil, coconut flakes, salt, soda and cinnamon
3. Add the carrots, diced pineapples and coarsely chopped nuts to the bowl. Mix all ingredients.
4. Sift the flour through a sieve and add to the bowl with the rest of the cake ingredients.
5. Place parchment paper in an oblong cake pan. Thanks to it, you can easily get the finished product out of the mold.
6. Pour the batter into the pan, and gently smooth the surface with a spatula.
7. Bake the carrot cake in an oven preheated to 175 degrees for 50-60 minutes. Check readiness with a wooden skewer or toothpick. If it remains dry after you pierce the cake, you can take it out.
8. Carrot cake is very easy to remove from the mold and free from parchment. Let the pastry cool slightly.
9. Carrot cake with walnuts, canned pineapple pieces and coconut is ready. Now you can cut and serve.
10. This is a beautiful, delicious and easy to make carrot cake.