- flour - 2 cups
- baking powder - 2 teaspoons
- ground cinnamon - 2 teaspoons
- nutmeg - 1/4 teaspoons
- Butter - 3/4 Cups
- sugar - 1 glass
- eggs - 3 pieces
- milk - 1/2 cup
- carrots - 2 Cups
- coconut - 1 piece
- pineapple - 1 cup
- walnuts - 1/2 cup
1. Preheat the oven to 175 degrees. Lubricate the 2 pie shapes or lather them with parchment paper. Mix the flour, baking powder, cinnamon and nutmeg. 2. Add a glass of fresh pineapple to the food processor and grind it. Set aside. 3. Beat butter and sugar in a large bowl with an electric mixer at medium speed. Add eggs, one at a time, whisking after each addition. 4. Add the flour mixture alternately with the milk, whisking after each addition. 5. Add carrots, coconut, pineapple, walnuts (if you use them), mix well. 6. Pour the dough into the pie shapes. Bake for 35-40 minutes. Allow the cake to cool in the form for 10 to 15 minutes. Remove from the mold and allow to cool completely on the grate. 7. Put one cake on a plate, grease with creamy glaze, cover with the top cake and again glaze with glaze. Cool, cut into pieces and serve.
Servings: 8