Bradepande cake with carrots and pineapple

Ingredients for Bradepande cake with carrots and pineapple

Instructions for Bradepande cake with carrots and pineapple

To prepare the Bradepande cake with carrots and pineapple recipe, please follow these instructions:

The eggs are stirred with sugar and margarine. Stir well.

Mix the coarsely grated carrots mixed with pineapple and coconut flour and stir it all in egg mixture.

The flour is mixed with soda and vanilla sugar and invert in to finish.

Justification a baking pan, 30x42 cm, with baking paper and wide dough out of this.

Bake 20 minutes at 175 degrees c. alm. oven on the next-lower Groove.
Turn the heat down to 150 degrees c. alm. oven and bake the cake ahead of further 20 minutes.

When the cake is cold overdrawn it with almond icing.

Tips:
This cake is suitable for freezing, but you must then wait to pull over with glaze until it must be eaten.