TALLER DE REPOSTERIA
1 can (250 grams) of shredded pineapple
2 cups of all purpose flour
2 teaspoon of baking powder
1 ½ teaspoon of baking soda
2 teaspoons of ground cinnamon
1 teaspoons of salt
2 cups of sugar
1 ½ cup of oil
2 cups of finely shredded carrots
½ cup of shredded coconut,
Pecans or Raisins to the taste.
Sift the flour, baking powder, cinnamon, salt and baking soda and have them ready. In a medium Speedy mixer add oil, sugar and one by one add the eggs. Mix good for about 5 minutes.
Add the shredded carrots, the drained pineapple and shredded coconut. Pour to mold previously buttered and covered with flour.
Cook in oven at 350º for 45 minutes.
Bring out, and let cool for 10 minutes and turn.
Let it cool completely to then decorate.
Cream cheese cream
240 grams. (8 oz.) 1 box of Philadelphia cream cheese.
115 grams. (4 oz.) 2 Tbsp. Butter
350 grams. (2 cups) ¾ cup of powder sugar
1 teaspoon vanilla
1 teaspoon of shredded lemon peel.
Or you can substitute for 5 to 10 drops of lemon juice.
Blend butter and cream cheese, add sugar little by little, vanilla and the lemon Peel and decorate to your taste.
Recipe enough for about 12 person using 2- 9" round cake pans.