Pinacolada Carrot Cake Recepi by Chef Foo

Ingredients

180g brown sugar
200g corn oil
4 eggs
1 tbsp vanilla extract
100g walnut (coarsely chopped)
80g shredded coconut
325g canned pineapple ( cut into small cubes)
350g grated carrots
250g self raising flour
3g salt
5g bicarbonate soda
3g ground cinnamon

Lemon Cream Cheese Frosting

250g cream cheese, room temperature
125g unsalted butter, room temperature
1 tsp vanilla extract
125g icing sugar, sifted
1 lemon zest
1 tsp lemon juice
100g chilled heavy whipping cream (double cream) (35-40% butterfat)

Method

For Cake

Preheat oven to 175 degrees Celcius and grease a 9in (23cm round / square) cake tin. Sift flour, bicarbonate of soda and cinnamon into a large bowl. In an electric mixer, lightly beat up the eggs, vanilla and sugar. Pour in the oil into mixer and add in the salt, carrots, coconut and walnuts. Lastly, fold in all the sifted dry ingredients and mix until well combined. Pour into prepared tin and bake for 1 hour or until skewer comes out clean when inserted. Allow to cool before unmoulding.

For Cream Cheese Frosting

In the bowl of your electric mixer, beat the cream cheese and butter until smooth. Add the vanilla and icing sugar and continue to beat until light & slightly fluffy. Mix in the lemon zest and pour in the juice. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more cream as needed to get the right spreadable consistency.

Assemble

Slice cooled cake into two layers, spread a thin layer of frosting onto the first layer and sandwiched the remaining layer. Cover the cake with frosting and garnish with marzipan carrots on top and florentine slices at the side or your desire decorations.

Serve chilled.