Carrot cake with pineapple and nuts
Author:
Cooking Together
Servings: 8
Cooking time: 1 h
For dessert, a bright and healthy low-calorie carrot cake with pineapple and nuts.
Ingredients
| carrots 0.5 kg |
| oat flour 350 g |
| eggs 4 pcs |
| pineapples (canned) 200 g |
| nuts (roasted) 100 g |
| raisins 100 g |
| honey 80 g |
| coconut shavings 70 g |
| leavening agent 8 g |
| salt 1 g |
| cinnamon 1/2 tsp. |
| olive oil 30 ml |
Instructions
Step 1
Pour hot water over the raisins for 5-7 minutes.
Step 2
Grate peeled carrots on a coarse grater, add chopped pineapple and nuts, sifted flour, baking powder and cinnamon. Stir to combine.
Step 3
Combine the eggs with the olive oil and salt, mix and add to the batter.
Step 4
Add the dried raisins, coconut shavings, honey and mix thoroughly.
Step 5
Cover the mold with parchment, place the dough in it and bake for 50-60 minutes at 170 degrees.
Step 6
If desired, sprinkle the finished pie with coconut shavings. Bon appetit!
