Pineapple and Carrot Cake

    Pineapple and Carrot Cake


    5 people made this

    This is a wonderful cake with pieces of carrot and pineapple throughout. The cream cheese icing is just as good using brown sugar instead of icing sugar.

    Serves: 8 

    • 150ml vegetable or sunflower oil
    • 25ml pineapple juice
    • 250g light brown sugar
    • 3 medium eggs
    • 1 teaspoon vanilla essence
    • 75g desiccated coconut
    • 2 carrots, grated
    • 150g pineapple, cut into small pieces, tinned or fresh
    • 2 cups (250g) plain flour
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • Cream Cheese Icing
    • 250g cream cheese
    • 50g softened butter
    • 50g light brown sugar
    • 3 drops vanilla essence, to taste
    • 75g walnuts or pecans, roughly chopped, to decorate

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat the oven 180 degrees C. Prepare two 22cm cake tins.
    2. Mix the oil, pineapple juice and sugar until smooth then mix in the eggs. If using an electric blender, mix the rest manually; quick but gentle seems to be the secret of this cake.
    3. Add the vanilla, coconut, carrot and pineapple pieces. Finally add the flour, cinnamon, salt and baking powder.
    4. Divide the mixture between the two tins and bake for 40 minutes or until a knife inserted in the middle comes out clean.
    5. For the icing: beat the cream cheese, butter, brown sugar and vanilla essence together until thoroughly blended, light and fluffy.
    6. There should be enough icing to sandwich the cakes together and add a layer as topping. Decorate with pecans or walnuts as desired.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate