Carrot cake with pineapples, nuts, cream cheese and condensed milk

Cakes 270 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Carrot cake with pineapples, nuts, cream cheese and condensed milk
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Carrot cake with pineapples, nuts and cream cheese cream with cream and boiled condensed milk is very tasty. Delicate, moderately moist, fragrant. Such a delicacy will simply captivate you with its versatility! Here, spicy carrot cakes with nuts and pineapples are ideally combined, and delicate and moderately sweet buttercream balances the rich taste of the cake.

Ingredients

Directions

  1. We prepare products.
  2. In the process, we need parchment paper.
  3. Turn on the oven to heat up to 180 degrees.
  4. Cream and cream cheese are sent to the refrigerator.
  5. We cover the baking sheet with parchment paper and put the nuts there. Dry the nuts in the oven for 10-15 minutes. Let them cool down.
  6. We clean the carrots and rub on a fine grater. We measure out 250 g of grated carrots.
  7. Pineapple cut into small cubes
  8. Cooking cakes.
  9. Sift flour into a bowl.
  10. Sift baking powder, baking soda and cinnamon into flour. We add salt.
  11. Mix thoroughly.
  12. Break the eggs into a bowl and add two types of sugar.
  13. Beat with a mixer for 2 minutes.
  14. We add vegetable oil. We beat.
  15. Gradually add the flour mixture while continuing to beat.
  16. Here we have such a thick dough.
  17. Coarsely chop the nuts.
  18. We put carrots, pineapples and nuts in the dough.
  19. We mix.
  20. Divide the dough into 3-4 equal parts.
  21. I will bake 4 cakes.
  22. We cover the bottom of a detachable form (I have a diameter of 20 cm) with parchment paper.
  23. Pour the first part of the dough into a mold and send it to the oven for 20 minutes at 180 degrees.
  24. We check the readiness of the cake with a toothpick, let it stand in the form for 5 minutes. Then take the cake out of the mold and let it cool completely on a wire rack.
  25. Thus, we bake all the cakes.
  26. Cooking cream.
  27. Put cream cheese in a bowl. Sift powdered sugar to it.
  28. We beat.
  29. We add cream.
  30. Whisk for 1-2 minutes. The cream should be thick.
  31. We collect the cake.
  32. Lubricate the plate with a small amount of cream.
  33. We put the first cake on a platter and generously grease it with cream.
  34. We make a mesh of boiled condensed milk.
  35. Thus, we collect the whole cake.
  36. Spread the top and sides of the cake liberally with cream and smooth. We send the cake to the refrigerator for 2-3 hours for impregnation.
  37. We decorate the finished cake at our discretion. I garnished with a half-peeled tangerine, tangerine leaves, cut kumquats, pomegranate seeds, walnut kernels, powdered sugar and coconut flakes.
  38. Carrot cake with pineapples, nuts, cheese cream and condensed milk is ready.
  39. Enjoy your meal!

Carrot cake with pineapples, nuts, cream cheese and condensed milk



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Carrot cake with pineapples, nuts and cream cheese cream with cream and boiled condensed milk is very tasty. Delicate, moderately moist, fragrant. Such a delicacy will simply captivate you with its versatility! Here, spicy carrot cakes with nuts and pineapples are ideally combined, and delicate and moderately sweet buttercream balances the rich taste of the cake.

Ingredients

Directions

  1. We prepare products.
  2. In the process, we need parchment paper.
  3. Turn on the oven to heat up to 180 degrees.
  4. Cream and cream cheese are sent to the refrigerator.
  5. We cover the baking sheet with parchment paper and put the nuts there. Dry the nuts in the oven for 10-15 minutes. Let them cool down.
  6. We clean the carrots and rub on a fine grater. We measure out 250 g of grated carrots.
  7. Pineapple cut into small cubes
  8. Cooking cakes.
  9. Sift flour into a bowl.
  10. Sift baking powder, baking soda and cinnamon into flour. We add salt.
  11. Mix thoroughly.
  12. Break the eggs into a bowl and add two types of sugar.
  13. Beat with a mixer for 2 minutes.
  14. We add vegetable oil. We beat.
  15. Gradually add the flour mixture while continuing to beat.
  16. Here we have such a thick dough.
  17. Coarsely chop the nuts.
  18. We put carrots, pineapples and nuts in the dough.
  19. We mix.
  20. Divide the dough into 3-4 equal parts.
  21. I will bake 4 cakes.
  22. We cover the bottom of a detachable form (I have a diameter of 20 cm) with parchment paper.
  23. Pour the first part of the dough into a mold and send it to the oven for 20 minutes at 180 degrees.
  24. We check the readiness of the cake with a toothpick, let it stand in the form for 5 minutes. Then take the cake out of the mold and let it cool completely on a wire rack.
  25. Thus, we bake all the cakes.
  26. Cooking cream.
  27. Put cream cheese in a bowl. Sift powdered sugar to it.
  28. We beat.
  29. We add cream.
  30. Whisk for 1-2 minutes. The cream should be thick.
  31. We collect the cake.
  32. Lubricate the plate with a small amount of cream.
  33. We put the first cake on a platter and generously grease it with cream.
  34. We make a mesh of boiled condensed milk.
  35. Thus, we collect the whole cake.
  36. Spread the top and sides of the cake liberally with cream and smooth. We send the cake to the refrigerator for 2-3 hours for impregnation.
  37. We decorate the finished cake at our discretion. I garnished with a half-peeled tangerine, tangerine leaves, cut kumquats, pomegranate seeds, walnut kernels, powdered sugar and coconut flakes.
  38. Carrot cake with pineapples, nuts, cheese cream and condensed milk is ready.
  39. Enjoy your meal!

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