Carrot cake ananas, noix de pécan et cranberry
A delightful carrot cake with pineapple, pecans, and cranberries, perfect for dessert or a special occasion.
Equipment
- mixing bowl
- baking pan
- oven
Ingredients
Main Ingredients
- 330 grams carrots grated
- 110 grams brown sugar
- 80 grams cranberries
- 2 pieces eggs
- 150 grams white sugar
- 120 ml grapeseed oil or olive oil
- 125 grams pineapple sliced (canned)
- 60 grams pecans roughly chopped
- 200 grams flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon ground cinnamon
Instructions
Preparation Steps
- Mix the grated carrots, cranberries, and brown sugar and let macerate for at least 30 minutes. Preheat the oven to 175°C.
- Beat the eggs with white sugar, oil, and vanilla, then add the drained chopped pineapple.
- Add flour, baking powder, salt, and cinnamon.
- Incorporate the drained carrots and pecans.
- Bake at 175°C for 45 minutes.
- I baked the carrot cake in a brownie mold to create nice portions. For the frosting, I simply used unsweetened whipped cream as the cake is already quite rich.
Nutrition
Serving: 1pieceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 25gVitamin A: 2500IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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