Carrot cake

INGREDIENTS

?125 gr. flour
?100 gr. sugar
?150 Gr. of grated carrot
?2 eggs
?2 tablespoons oil
?Medio yoghurt
?1 of baking powder
?1 teaspoon cinnamon
?1 of vanilla essence
?75 Gr. of chopped walnuts
?50 Gr. of grated coconut
?100 gr. canned pineapple
?mantequilla for mould
?Sal

Filling
?1 jar of apricot jam
Coverage
?75 Gr. White cheese
?100 gr. icing sugar
?75 Gr. of butter in ointment
?75 Gr. of chopped hazelnuts
?1 teaspoon of vanilla essence

PREPARATION

Beat the eggs with oil and yoghurt, incorporate sugar, stir and add the
grated carrot, coconut, walnuts, cinnamon and vanilla.
Add the flour sieved with yeast and salt, and chopped pineapple.

Lining, grease with butter and flour a cast of 20-22 cm. in diameter. Fill 3/4 parties with the preparation and bake in the oven at 180 ° for 1 hr. Unmold on a wire rack and let cool.

Filling: Cut the cake in half and fill with jam.

Coverage: Beat the cheese with powdered sugar and butter, add the vanilla, cover the cake and sprinkle the chopped hazelnuts.