Recipe by : Chef Naresh Sood
Chef sood is the Chef patisserie
at US Embassy Club. He has a vast experience of over 3 decades in the field of bakery and confectionery.He started his career with Claridges and then moved to American Club. He is master of American desserts and a very versatile and creative person.
Ingredients
- 2 Cup - All purpose flour
- 1/2 tbsp - Salt
- 2 tsp - Baking Soda
- 2 tbsp - Cinnamon
- 3 - Eggs
- 3/4 cup - Vegetable Oil
- 2 cup - Granulated Sugar
- 3/4 cup - Buttermilk
- 2 tsp - Vanilla
- 1 sm. Can - Crushed Pineapple, Drained
- 2 cup - Grated Carrot
- 3 1/2 oz - Coconut Flakes
- 1/2 - Chopped Walnut
PREPARATION
- Sift together flour, salt, baking soda and cinnamon – set aside.
- Beat eggs, add oil sugar buttermilk and vanilla – mix well.
- Add to dry ingredients, blend well. Mix in pineapple, carrot coconut, and nuts.
- Pour into two 9-inch square greased pans.
- Bake at 350 F or 180’C for 34-40 minutes.
- Cool for 1 hour before removing cake from pans.
- Frost with cream cheese icing.
CHEESE CREAM ICING
- 8 oz - Cream cheese, soften
- 1/2 Stick butter (125g), soften
- 1 tbsp - Milk
- 1 tbsp - Vanilla
- 16 oz - Confectioner Sugar
- Blend cream cheese and butter until smooth. Gradually add confectionery sugar, beating until very smooth.
- Add milk and vanilla. Frost cake, sprinkle top and sides with extra chopped nuts. Chill.
- Remove Cake from refrigerator 1/2-1 hour before serving.
