1 and 1/4 cups of oil for the cake
1 cup of sugar for the cake
4 eggs for the cake
2 cups of flour for the cake
1 teaspoon of baking powder for the cake 1 and
1/2 teaspoons of baking soda for the cake
1/2 teaspoon of salt for the cake
1 tablespoon of cinnamon for the cake
2 cups of grated carrot for the cake
1/2 Cup of grated coconut for the cake 1/2 Cup of nuts finely chopped for the cake
1 teaspoon of vanilla for the cake
1 Cup of pineapple cut into squares for the cake 90 g of butter for the bitumen 380 g of cream cheese for bitumen 1 and
1/2 cups of icing sugar for bitumen
1 teaspoon of vanilla for bitumen
1 cup of finely chopped walnuts to decorate
1/2 Cup of grated coconut to decorate
Preheat the oven to 180° C. For the cake, in a blender add the oil, the sugar and the eggs, beat for 3 minutes. With the help of a strainer, add the flour, baking powder, bicarbonate of 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 over 3 previously floured and greased molds, bake for 25 minutes. Let cool and reserve.
For the bitumen, beat the butter with the cream cheese, icing sugar and vanilla essence for 5 minutes, place on a pastry bag with plain 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, with the help of a sleeve with curly duya decorate the cake, sprinkle with nuts and coconut.