Pineapple-Carrot Cake

Pineapple-Carrot Cake


1345 people made this

Crushed pineapple is the secret to this moist and flavourful cake. The quantities here are sufficient to make two decent-sized cakes.


Serves: 16 

  • 6 cups grated carrots
  • 1 cup (250g) brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups (375g) white sugar
  • 1 cup (250ml) vegetable oil
  • 2 teaspoons vanilla essence
  • 1 cup crushed pineapple, drained
  • 3 cups (375g) plain flour
  • 1 1/2 teaspoons bicarb soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts

Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour resting  ›  Ready in:2hours20min 

  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 180C. Grease and flour two 25cm cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, bicarb soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake a toothpick inserted in the cake comes out clean. Cool for 10 minutes before removing from pan. When completely cooled, ice with cream cheese icing.

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Reviews (1)


Yun Yum Yum is all I can say. I followed IT TO THE LETTER. Moist I did it on the stove top - 06 Dec 2014

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