CARROT CAKE WITH PINEAPPLE

Preheat the oven to 180°C.

For the cake, in a blender add the oil, sugar and eggs, beat for 3 minutes.

Using a colander, add the flour, baking powder, baking soda, salt and cinnamon, beat for 5 minutes.

Gradually add the carrots, coconut, walnuts, vanilla essence and pineapple, beat for 3 minutes

Pour the previous mixture onto 3 previously floured and greased molds, bake for 25 minutes.

Let cool and set aside.

For the bitumen, beat the butter with the cream cheese, the icing sugar and the vanilla essence for 5 minutes, place on a piping bag with a smooth duya.

Place the bitumen on a cake base without reaching the edges, place another cake base on top, repeat the process until you have three floors.

Cover the cake with the rest of the bitumen, using a sleeve with kale decorate the cake, sprinkle with nuts and coconut.