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INGREDIENTS

Tropical Carrot cake with

  • 1 can NESTLÉ Sweetened Condensed Milk
  • 2 pieces Egg
  • 5 tablespoons Vegetable oil
  • 1 teaspoon Vanilla extract
  • 2 cups All purpose flour
  • 2 teaspoon ground cinnamon
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 cups Carrot
  • 1 can canned and drained pineapple
  • 1 cup Flaked coconut
  • 1 cup Walnut
  • Cream Cheese Frosting
  • 200 g Cream cheese
  • 5 tablespoons Butter
  • 2 cups Icing sugar
  • 4 g Lemon zest
  • 1 teaspoon Vanilla extract

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HOW TO PREPARE

Tropical Carrot cake with

1
Combine the dry ingredients in a large bowl, flour, baking powder, baking soda, salt and cinnamon. Mix well just to combine.
2
In a separate large bowl, combine the Nestle Sweetened Condenesed Milk, eggs,vanilla and oil to combine. Add the dry ingredients and mix well. Add the carrots, Dole Pineapple Chunks, coconut and walnuts and fold with a spatula just until everything is combined.
3
Bake in a 180 C preheated oven for 30-40minutes in a Bundt cake pan or until a toothpick inserted in the center comes out clean. Cool to room temperature.
4
In a stand mixture, cream the butter and cream cheese until combined and add the sugar gradually, add the vanilla and lemon zest and beat on medium speed for 4-5 minutes.
5
Pour the frosting in spoonfulls on the top of the cake letting it fall down the sides a bit.
NUTRITIONAL INFORMATION

Tropical Carrot cake with

  • Energy 354 (Kcal)
  • Total Fat 18 (g)
REVIEWS

Tropical Carrot cake with

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