– 10-13g baking powder

– 10g cinnamon powder

– 175g light butter

– 350g sugar – 3 eggs

– 115ml of milk

– 460g carrots

– 230g of dried coconut

– 230g fresh pineapple

Ice cream layer:

– 115g of margarine

– 230g creamcheese

– 460g powdered sugar

– 5ml vanilla

Apply a layer of butter around the mold, you should have 2 equal size cakes ready.

Rinse pineapple, cut into small pieces and put into food grinder, mince.

Prepare a large bowl, add flour, baking powder, cocoa powder, cinnamon powder, mix well.

Melt the butter, then add the sugar, beat it for a while, until you feel soft and light.

Beat 3 eggs, combine with butter, whisk. Next, you add in the flour mixture.

Continue adding the milk, then beat it well.

Rinse the carrots and chop into small pieces, add to the mixture, add pineapple that has been ground in step 2 and mix well. Then, you continue to add coconut drying, type again.

Pour the mixture in turn into 2 cake molds, and place in an oven that has been heated to a temperature of 180 degrees Celsius, baking for 35-40 minutes. Then, you take the cake out, let cool for a while.

To make creamy layer: first add butter, vanilla and creamcheese into the blender, grind it for about 3 minutes, then add sugar in turn, beat until the cream is soft, soft and light.

Apply a layer of cream to the cake, next, put the rest of the cake, spread the cream evenly around the cake and around the cake.