Carrot cake

Cake preparation method

1. Cut the pineapple into small pieces (1 cm), place them in a sieve to drain, and set aside. Place the chopped carrots in the mixing bowl, grate them for 5 sec./speed 5, and transfer them to a bowl. Without washing the bowl, add the nuts and chop them for 5 sec./speed 4.5. Set the nuts aside. Add the oil, sugar, and eggs to the bowl and mix for 10 sec./speed 4. Add the flour, baking powder, baking soda, cinnamon, a pinch of salt, and mix for 10 sec./speed 4. Add the grated carrot, nuts, pineapple, and mix for 10 sec./speed 5. Stir with a spatula, add the grated coconut, and mix for 20 sec./speed 5. Preheat the oven to 180°C. Divide the batter into 3 equal parts (500g each), placing each part separately in a bowl. In the end, you should have 3 cake layers. Line a round cake pan with detachable sides with parchment paper. Pour one of the 3 batters into the pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean (the procedure involves inserting a toothpick into the center of the cake; if the toothpick comes out clean without any traces of raw batter, it means the cake is ready and baked inside; if there are traces of raw batter on the toothpick, you need to bake the cake for additional time). Proceed in the same way with the other two batters. After baking the 3 cake layers, let them cool, preferably on a wire rack, and start preparing the cream.

Cream Preparation Method

1. Put the sugar in the bowl and pulverize for 10 sec./speed 10, then transfer it to a bowl. Put the white chocolate in the bowl and chop for 8 sec./speed 8. Add the butter and mix for 2 min./50°C/speed 3. Add the cream cheese, orange juice, sugar, and mix for 30 sec./speed 3. Divide the resulting mixture into 3 equal parts.

Cake Assembly

1. Place the first cake layer on a serving platter, and add the first cream from the 3 set aside. Spread the cream evenly over the entire surface of the cake layer, add a layer of raspberry jam (approx. 200g), then place the second cake layer on top. Add the second layer of cream over it, spread evenly, add another layer of raspberry jam (200g), and place the final cake layer on top. Cover the cake, and around the edges, with the remaining cream. Decorate with nuts, mini carrots, and refrigerate the cake for a few hours (it is best to leave it overnight).