INGREDIENTS
1 1/4 cups of oil
1 cup of sugar
4 pieces of egg
2 cups of flour
1 teaspoon of baking powder
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
1 tablespoon of cinnamon
2 cups grated carrot
1/2 cup of grated coconut
1/2 Cup of walnut finely chopped
1 teaspoon of vanilla
1 Cup of pineapple cut into squares
90 grams of butter for the bitumen
380 grams of cream cheese for bitumen
1 1/2 cups of icing sugar for the bitumen
1 teaspoon of vanilla for the bitumen
1 Cup of walnut finely chopped, to decorate
1/2 cup of coconut to decorate (frappé)
PREPARATION
Preheat the oven to 180°C.
For the cake, in a mixer add the oil, sugar and eggs, beat for 3 minutes.
With the help of a strainer, add the flour, the baking powder, the baking soda, the salt and the cinnamon, beat for 5 minutes.
Gradually add the carrots, coconut, nuts, vanilla essence and pineapple, beat for 3 minutes
Pour the previous mixture over 3 previously floured and greased molds, bake for 25 minutes.
Let cool and reserve.
For the bitumen, beat the butter with the cream cheese, icing sugar and vanilla essence for 5 minutes, place on a pastry bag with a smooth duya.
Place the bitumen on a cake base without reaching the edges, place another cake base on top, repeat the process until you have three floors.
Cover the cake with the rest of the bitumen, with the help of a sleeve with curly duya decorate the cake, sprinkle with nuts and coconut.