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CARROT CAKE

In a large bowl, combine the eggs with the oil and the yogurt. Sift the flour over the batter and mix with a spatula. Gradually add all the ingredients, stirring constantly: sugar, carrots, baking soda, cinnamon, vanilla, salt, chopped walnuts, grated coconut and chopped pineapples. Butter and lightly flour a cake pan. Spread the batter in the tin. Bake on medium heat (350 F) for 1 hour. Unmold on a cake rack, leave to cool. Prepare the garnish. Whisk all the ingredients together. Cut the cake in half horizontally Spread all of the cream cheese filling over the bottom layer, then cover with the top half of the cake. Serve warm or cold.
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3/4 cup flour
2/3 cup sugar
1/3 lb grated carrots
1/2 yogurt
2 eggs
2 tbsp oil
1 tsp baking soda
1 tsp ground cinnamon
1 tsp powdered vanilla
2 3/4 oz chopped walnuts
1 3/4 oz grated coconut
3 1/2 oz drained tinned pineapple rings
1 tbsp butter
salt

For the garnish:
2 3/4 oz thick cream cheese
1 1/4 cups confectionerÕs sugar
1/3 cup softened butter
2 3/4 oz chopped hazelnuts
1 tsp powdered vanilla
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20
mn
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60
mn
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You can save part of the cream cheese filling to ice the whole cake.
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United States
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Desserts
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