Carrot and Pineapple Cake

    Carrot and Pineapple Cake

    (10)
    7saves
    1hour35min


    11 people made this

    This is a hearty carrot cake with all the trimmings, including pineapple. Try it topped with a cream cheese icing.

    Ingredients
    Serves: 20 

    • 250g butter
    • 1 cup (220g) white sugar
    • 1 cup (155g) packed light brown sugar
    • 3 eggs
    • 2 1/2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 2 teaspoons bicarb soda
    • 1 teaspoon baking powder
    • 2 teaspoons vanilla essence
    • 1 cup grated carrots
    • 1 cup crushed pineapple, drained
    • 1 cup (115g) chopped walnuts

    Directions
    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. Preheat oven to 170 degrees C. Grease and flour two 20cm round cake tins.
    2. In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, bicarb soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two tins. Don 't worry about filling them too full, as this cake does not rise very much.
    3. Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (10)

    by
    31

    tried to half this recipe since i only wanted one cake, and ended up with way too little batter. turned out more like carrot cake bars. was done in around 30 minutes. next time i will use the full recipe to fill ONE pan. taste was pretty good though.  -  02 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    12

    I made this for my husband's birthday and it was a really dense cake. I followed the instructions, but added nutmeg as well. The cake was solid and not soft. It had good flavor, but perhaps the writer left something out in the ingredients.  -  04 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    8

    THIS CAKE WAS VERY DENSE AND DRY. IT HAD A CRUSTY EDGE EVEN AT LOWEST COOK TIME. THE BATTER ROSE ENOUGH TO GO OVER PAN EDGE AND BAKE CRUSTY. I MADE IT FOR BIRTHDAY PARTY AND WAS NOT PLEASED.  -  12 Nov 2010  (Review from Allrecipes USA and Canada)

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