Cake with pineapples, nuts, carrots and applesauce

1. Turn the oven on 180 degrees Celsius for preheating.

2. Sift the flour and baking powder into a bowl. Add ground cinnamon, nutmeg, salt and ground allspice. Mix all the dry ingredients together.

3. Wash the chicken eggs, break them into a bowl and beat lightly with a whisk. Next, add applesauce, brown and white sugar. Pour vanilla extract and vegetable oil into a bowl. Mix everything thoroughly with a bowl or whisk until smooth.

4. Pour the dry ingredients (flour with spices) into a bowl with beaten eggs in small portions and mix the dough thoroughly until smooth.

5. Peel carrots, rinse and grate on a fine grater. Drain the juice from the canned pineapple, flip it into a colander and chop it with a knife or using a blender. Cut the nuts with a knife or also grind in a blender. Add chopped carrots, pineapple and nuts to the dough and stir well. Leave pieces of nuts to decorate the finished cake.

6. Divide the dough into 2 parts. Transfer to a round silicone baking dish and place in a preheated oven for about 40 minutes. Check readiness with a toothpick. Thus, bake 2 cakes for the cake, then cool them.

7. Make icing for the cake. To do this, beat the soft butter and powdered sugar together with a mixer. Then add the cream cheese and mix the glaze again until smooth. If the glaze turns out to be too soft and will drain from the spoon, then it should be put in the freezer for a few minutes.

8. After the cakes have cooled, spread them with icing between themselves and from the sides. Decorate the cake with chopped nuts on top. Put the cake in the refrigerator to soak it, and then you can serve it on the table.

Bon appetit!