Pineapple, Walnut, Coconut and Carrot Cake

    (104)
    1 hour 20 minutes

    This is a great cake that has many ingredients including pineapple, carrot, coconut, walnuts and sultanas along with cinnamon and nutmeg.


    102 people made this

    Ingredients
    Serves: 24 

    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon allspice
    • 4 eggs
    • 2 cups (440g) white sugar
    • 2 teaspoons vanilla essence
    • 1 1/4 cups (310ml) vegetable oil
    • 2 cups grated carrots
    • 600g crushed pineapple, drained
    • 1/2 cup sweetened flaked coconut
    • 1 cup chopped walnuts
    • 1 cup sultanas

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to 175 degrees C. Coat a 40x25x5cm baking tin or 25cm Bundt pan with cooking spray.
    2. In a medium bowl stir together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and allspice. Set aside.
    3. In a separate larger bowl mix together the eggs, sugar and vanilla by hand. Stir in the oil. The mixture should resemble pudding.
    4. Gradually stir in the dry ingredients then fold in the carrots, pineapple, coconut, walnuts and sultanas. Pour the batter into the prepared tin and spread evenly.
    5. Bake for 55 to 60 minutes in the preheated oven or until a small knife inserted into the cake comes out clean.

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    Reviews and Ratings
    Global Ratings:
    (104)

    Reviews in English (93)

    by
    132

    YUM! Try my alterations if you want a healthier version of this great carrot cake. I made several changes to the original recipe (based on some of the recs) and it came out smashing... Split the flour 1/2 white, 1/2 wheat... Split and reduced sugar 3/4c brown, 3/4c white, added 1c unsweetened applesauce and 1/4c oil to cut down on grease factor, added pecans instead of walnuts (only about 1/3c smashed) and golden raisins instead of brown. I also didn't add the coconut (forgot!) and instead mixed it into the cream cheese frosting (also made with 1/3 less fat cream cheese and less sugar than recipe called for). The frosting was AWESOME... just let it sit for an hour or so to let the coconut flavor permeate. Also... use a hand mixer to incorporate the wet ingredients and MAKE SURE to DRAIN the pineapple very well by pushing out excess liquid in a metal colander/sieve.  -  20 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    92

    This is outstanding! I thought my original recipe was the best, I was wrong! The only alterations I did was use half buttermilk and half oil and cut the sugar to 1 1/4 cups and use brown sugar it came out moist and delicious, it cut down on sugars and fats. An excellent recipe, full of fruit and has a low GI rating, a healthy snack that I do not mind my children eating occassionally, with the above alterations, each slice (based on 24 slices baked in a large recantular tray) has under 1/3 ounce (7 grams) of fat! That is less than a granola bar. Thanks for the recipe!!  -  11 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    79

    This cake was delicious, moist and flavorful! I put the raisins and carrots in a bowl with the pineapple while I got everything else ready, to let the raisins hydrate in the pinapple juice and they were extra-plump and yummy in the cake. Thank you for a wonderful recipe!  -  30 Sep 2005  (Review from Allrecipes USA and Canada)

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