Carrot cake with pineapples: recipe

Grate the carrots. Puree the pineapples in a blender. Finely grate the lemon zest without touching the white layer.

Preheat oven to 180°C. Grease two 20cm diameter baking tins and line the bottoms with a sheet of parchment.

Whisk together flour, baking soda, cinnamon, ginger and salt.

Separately, grind the sugar and lemon zest with your hands. Add room temperature eggs, oil, pineapple and vanilla and stir to combine.

Divide the dough into the molds and smooth it out. Bake the cakes for 32–38 minutes.

The dough should brown and begin to pull away from the sides of the pan. Also check the readiness with a toothpick: it should come out clean, without any raw dough residues.

Grate the zest of another lemon. Using a mixer, beat softened cheese and butter with zest, salt and vanilla.

While beating on low speed, gradually add the powdered sugar. Start increasing the speed and stir for 1 more minute.

Stop halfway through and scrape down the sides of the bowl. At the end it should become smooth and fluffy.

Assemble the carrot cake, coating the cake layers with the resulting cream. If desired, cover the sides of the dessert with cream.