- flour - 1 cup
- baking powder - 1 teaspoon
- soda - 1/2 teaspoonfuls
- cinnamon - 1/2 teaspoonfuls (plus cinnamon for sprinkling)
- salt - 1/4 teaspoons (plus 1 pinch of salt)
- light brown sugar - 1 cup
- sour cream - 1/2 cup
- vegetable oil - 1/4 cup
- egg - 1 piece (room temperature)
- extract of vanilla - 1 teaspoon
- carrots - 1 cup (2 medium carrots)
- fresh or canned pineapple - 1/2 cup
- walnuts - 1/2 cup
- sugar powder - 1 cup (sifted)
- Butter - 3 Art. spoons (softened)
1. Preheat the oven to 175 degrees and lightly oil the cake pan. Grate the carrots, cut the pineapple into cubes. Chop the walnuts. In a medium bowl, mix the flour, baking powder, soda, cinnamon and 1/4 teaspoon of salt. 2. In a large bowl, mix brown sugar, 1/4 cup sour cream, vegetable oil, eggs and vanilla extract until smooth. 3. Add grated carrots, pineapple and walnuts, mix. 4. Add the flour mix and mix. 5. Pour the dough into the prepared form and bake until the toothpick inserted in the center of the cake will not leave clean, about 55 minutes. 6. Put the cake on the rack and allow to cool for 15 minutes, then remove the cake from the mold and allow to cool completely. 7. To prepare the glaze, beat up the sugar powder and butter to a uniform wooden spoon. Add the remaining 1/4 cup sour cream and a pinch of salt. 8. Pour the cooled pie with cooked icing and sprinkle with cinnamon.
Servings: 8