CARROT AND PINEAPPLE CAKE

I had excess carrots in my fridge and I literally didn’t know what to do,so recently I was cutting a pineapple then it turns out that the top part of the pineapple was not as sweet. An idea came to mind ,a carrot and pineapple cake.I thought of caramelizing the pineapple to Make a glaze for a cake then two And two Just came together. An amazing moist carrot and pineapple cake that Just melts in your mouth. Try it then let me know down at the comment section below.

INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1½ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup chopped nuts
1 cup crushed pineapple, drained

PROCEDURE:
Preheat oven to 175°C. Grease and flour the cake pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, nuts, and pineapple.
Pour into the pan.
(Yes guys, it’s that easy )
Bake at 175°C for about 1 hour.
Allow to cool.

Pineapple glaze
1 cup diced pineapples
½ cup pineapple juice
1½ cup icing sugar

Procedure:
Mix the pineapple juice And icing sugar to a creamy white paste (if the cream is not thick enough, gradually add more icing sugar till you attain the consistency you desire)
Add in your diced pineapples.
(My glaze was a bit lighter because I wanted it to sink into the cake.)