- flour - 2 cups
- soda - 2 teaspoons
- salt - 1/2 teaspoonfuls
- ground cinnamon - 2 teaspoons
- big eggs - 3 pieces
- sugar - 2 cups
- vegetable oil - 3/4 Cups
- Buttermilk - 3/4 Glass
- vanilla extract - 2 teaspoons
- carrots - 2 Cups
- bank of pieces of pineapple - 1 piece (240 g)
- of coconut shavings - 100 Grams
- pecan nuts - 1 Glass
- sugar - 1/2 Cups (glaze)
- soda - 3/4 Teaspoons (glaze)
- kefir - 1/4 Glass (glaze)
- butter or margarine - 1/4 Cups (glaze)
- corn syrup - 1/2 st. spoons (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
- softened butter or margarine - 3/4 Cups (cream cream)
- softened cream cheese - 330 Grams (cream cream)
- sifted powdered sugar - 3 cups (cream)
- vanilla extract - 1-1 / 2 Teaspoons (cream cream)
1. Preheat the oven to 175 degrees. Fold 2 round cake forms with wax paper. Lightly oil with oil and sprinkle with flour. Stir in the flour, soda, salt and cinnamon in a bowl. Beat eggs, sugar, butter, buttermilk and vanilla extract with a mixer at medium speed until smooth. 2. Add the flour mixture and whip at a low speed. 3. Add grated carrots, pineapple, coconut shavings and chopped pecans. 4. Pour the dough into prepared forms. Bake in the oven for 25-30 minutes. 5. Meanwhile, cook the icing. Mix sugar, soda, buttermilk, butter or margarine and corn syrup in a large saucepan. Bring to a boil over medium heat. Cook, stirring frequently, for 4 minutes. Remove from heat and mix with vanilla extract. Prepare a creamy cream. Beat butter and cream cheese with a mixer at medium speed. Add sugar powder and vanilla extract, whisk. 6. Remove the ready-made pies from the oven, allow to cool for 15 minutes in a uniform and pour it evenly with the glaze. 7. Remove from mold and cool completely. Lubricate one cake creamy cream, put on top of the second cake and grease the top and sides of the cake.
Servings: 8