Carrot and Pineapple Cake
This recipe serves 16. If $2.1 per serving falls in your budget, Carrot and Pineapple Cake might be a spectacular dairy free and vegetarian recipe to try. One serving contains 647 calories, 13g of protein, and 42g of fat. If you have walnut, salt, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.
Anweisungen
1 Preheat the oven to 177°. Grease and line the bottom of a 9-inch springform pan with parchment paper. (If you have no parchment paper, then grease and flour the pans bottom.)
Mix all the dry ingredients together in a large bowl.
Add the remaining ingredients except the confectioners sugar and mix well until evenly combined.
Transfer the batter to the prepared pan and level the surface.
Bake in the center of the oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.
4 Cool in the pan for 15 minutes, then transfer to a wire rack until completely cold. Dust with confectioners sugar before serving.
Type_27_data.init_step_by_step_images = 0;