Le Carrot Cake parfait

Le Carrot Cake parfait is a moist and delicious dessert flavored with cinnamon, featuring pineapple, coconut, and pecans, topped with creamy frosting.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Dessert

Cuisine American

Servings parts

Calories 400 kcal

Equipment

Mixing Bowls
Electric mixer
23 cm round baking pans
spatula

Ingredients

For the carrot cake

250 g flour
2 teaspoon baking soda
0.5 teaspoon salt
2 teaspoon ground cinnamon
3 large eggs
200 g sugar
120 g brown sugar
180 ml vegetable oil
180 ml homemade buttermilk To make, mix 1 tablespoon lemon juice with milk to reach 180 ml.
2 teaspoon vanilla extract
260 g grated carrots
225 g canned crushed pineapple Drained
125 g pecans Chopped, plus extra for decoration
85 g shredded coconut

For the frosting

225 g cream cheese at room temperature
115 g softened butter
240-300 g powdered sugar Adjust to taste
2 tablespoon heavy cream
2 teaspoon vanilla extract
1 pinch salt

Instructions

Preparation

Preheat the oven to 180°C. Grease two 23 cm round pans, line with parchment paper, and grease the paper and sides of the pan.
For the carrot cakes, mix the flour, baking soda, salt, and cinnamon in a bowl.
In another bowl, beat the eggs, sugars, oil, buttermilk, and vanilla until smooth. Add the dry ingredients and mix until just combined. Gently fold in the carrots, pineapple, pecans, and coconut.
Divide the batter between the two pans and bake for 40 minutes or until a knife inserted in the center comes out clean. Let the cakes cool completely before frosting.
For the frosting, beat the cream cheese and butter with an electric mixer for 2-3 minutes. Add the powdered sugar and mix until combined. Pour in the cream, vanilla, and mix for another 2 minutes. Adjust sugar as needed and add a pinch of salt.
To assemble the carrot cake, cut the domed top off each cake. Spread frosting in the center of a serving dish and place the first cake layer on top. Frost the top, then add the second layer and cover the top and sides with remaining frosting, decorating with pecans. Refrigerate for 30 minutes before serving.

Notes

Use canned crushed pineapple and ensure it is well drained for the best results.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Keyword Carrot Cake, Cinnamon, Coconut, dessert, Parfait, Pineapple

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