Carrot cakes

4 PERSONS INGREDIENTS 300 g carrots already cleaned, 220 g of corn oil, 220 g sugar, 2 eggs, 150 g flour, 50 g Walnut kernels, 50 g of dried coconut, pineapple syrup 150 g, 10 g of yeast for cakes, zest of orange or lemon juice, 2 pinches of salt, 1 teaspoon of cinnamon, 1 sachet of vanilla.

For coverage: 60 g of orange or lemon peel, 100 g of sugar.

Chopped walnuts and PROCESS travasatele in a bowl.

Chop carrots and keep them aside.

In a bowl, add the sugar, eggs and oil, stir well, add the flour, coconut and mix well all ingredients.

At the end add the yeast, then carrots.

Chop the pineapple and add to mixture, stirring.

A rectangular Pan lined (28x18) with baking paper and pour in the mixture.

Put in hot oven to 150ø.

When cooked, put the cake and let it cool.

Prepare gelatin, orange juice and sugar in a saucepan, stir well and turn off the flame when the gelatin will be consistent.

Let cool.

Cut the cake into many rectangles, about 12, and cover them with the gelatin, to pleasure you can decorate the pastries with strips of citrus peel d?.