🍰 Moist Apple-Carrot Cake with Chocolate Pineapple Topping

Name: Moist Apple-Carrot Cake with Chocolate Pineapple Topping
Total time: 30 min
Yield: 4 servings
Ingredients: Carrots 400 g; Apples, red 1 pcs; Butter 150 g; Eggs 3 pcs; Vanilla Sugar 6 g; Brown Sugar 180 g; Cinnamon pinch; Salt pinch; Wheat Flour, Type 405 350 g; Baking Powder 1 tsp; Pineapple 150 g; Cream Cheese, plain 100 g; Icing Sugar 160 g

637 kcal · 30 min · 4 servings

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Ingredients

Carrots 400 g
Apples, red 1 pcs
Butter 150 g
Eggs 3 pcs
Vanilla Sugar 6 g
Brown Sugar 180 g
Cinnamon pinch
Salt pinch
Wheat Flour, Type 405 350 g
Baking Powder 1 tsp
Pineapple 150 g
Cream Cheese, plain 100 g
Icing Sugar 160 g

Instructions

1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. Peel the carrots and cut off the ends.
3. Grate the carrots coarsely.
4. Peel the apple and cut it into quarters.
5. Remove the core from the apple quarters.
6. Grate the cored apple coarsely as well.
7. Add 120 grams of soft butter, the eggs, vanilla sugar, 45 grams of cane sugar, cinnamon, and a pinch of salt to a large bowl.
8. Beat the ingredients with a hand mixer until frothy.
9. Add flour and baking powder to the butter mixture.
10. Mix everything well until a homogeneous batter forms.
11. Line the bottom of a 26 cm springform pan with baking paper.
12. Grease the sides of the springform pan.
13. Gently fold the grated carrots and apple into the batter.
14. Add the chocolate-coated pineapple pieces to the batter.
15. Pour the batter into the prepared springform pan.
16. Bake the cake for about 45 minutes.
17. Remove the cake from the oven and place it on a cooling rack.
18. Let the cake cool down completely.
19. Mix cream cheese, 40 grams of powdered sugar, and 30 grams of soft butter in a bowl.
20. Spread the cream cheese frosting evenly over the cooled cake.
21. Serve the cake and enjoy!

Nutrition per serving

kcal: 637
Protein: 8 g · Fett/Fat: 25 g · Carbs: 92 g