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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Pineapple and carrot cake

MC connect
12 slices
Easy
Ready in: 1:00 h
Preparation time: 20 min.
Created on: 29.11.2018

MAKES 12 SLICES (SPRINGFORM TIN 26 CM Ø)

  • 250 g carrots
  • 250 g ripe, sweet pineapple
  • 200 g brown sugar
  • 5 eggs (medium)
  • 200 ml mild rapeseed oil
  • 250 g plain flour (type 405)
  • 1 pinch of salt
  • 2 tsp cream of tartar
  • 150 g grated coconut

FOR THE TOPPING:

  • 200 g white chocolate
  • 100 ml coconut milk

PLUS:

  • butter for the tin
  • 1 tbsp grated coconut for sprinkling

Nutrients

Per slice:

  • calorific value
    1959 kj / 468 kcal
  • protein: 70 g
  • carbohydrates: 39 g
  • fat: 32 g
Instruction
Preparation time
20 min.
Ready in
1:00 h
  1. Pre-heat the oven to 180 °C.
  2. Peel the carrots and cut into rough pieces. Put into the blender jug and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 7. Decant into a bowl.
  3. Peel the pineapple, remove the hard core and cut into rough dice. Put into the blender jug and, with the measuring beaker in place, chop finely for 4 seconds/speed setting 5. Decant and mix with the carrots. Rinse out the blender jug.
  4. Insert the mixer attachment, put the sugar and eggs into the blender jug and, with the measuring beaker inserted, whisk for 10 minutes/speed setting 4 until creamy. Remove the measuring beaker and pour the oil in a fine stream into the egg and sugar froth while continuing to mix for 1 minute/speed setting 1. Then remove the mixer attachment.
  5. Mix the flour with the salt, cream of tartar and the grated coconut. Set the machine to 2 minutes/speed setting 3 and, in turns, add a spoonful of the flour mixture and a spoonful of the carrot and pineapple mixture through the filler opening. Pour the mixture into the previously greased tin and bake on the middle shelf for approximately 45 minutes. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary.
  6. Allow the cake to cool in the tin for 10 minutes, then carefully turn out of the tin and allow to cool completely on a cake rack.
  7. To make the glaze, roughly chop the chocolate and put it into the blender jug. Then, with the measuring beaker in place, melt for 3 minutes/speed setting 2/80 °C, then slowly pour in the coconut milk through the filler opening and mix for 1 minute/speed setting 1.
  8. Brush this lukewarm mixture on top of the cold cake and sprinkle with the grated coconut.

Finished!

Bon appétit with Monsieur Cuisine