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Osterhaube: Saftiger Karottenkuchen mit Ananas-Kokos-Mousse

Osterhaube: Saftiger Karottenkuchen mit Ananas-Kokos-Mousse First Image First Image
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A deliciously moist carrot cake topped with a creamy pineapple-coconut mousse.

Ingredients

Scale
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup unsweetened shredded coconut
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 cup heavy whipping cream

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the grated carrots, sugar, oil, and eggs, and mix well.
  3. Add the flour, baking powder, baking soda, cinnamon, and salt, and stir until just combined.
  4. Fold in the crushed pineapple and shredded coconut.
  5. Pour the batter into a greased baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let the cake cool completely.
  7. In another bowl, beat the cream cheese and powdered sugar until smooth.
  8. Whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.
  9. Spread the mousse over the cooled cake.
  10. Chill the cake before serving.

Notes

  • For best results, use fresh ingredients.
  • This cake can be made a day in advance and stored in the refrigerator.
  • Garnish with additional shredded coconut before serving.

Nutrition

Find it online: https://kochgenusswelt.de/osterhaube-karottenkuchen/