Pineapple Carrot Cake

    Pineapple Carrot Cake


    71 people made this

    Pineapple and carrot are a great combination. This cake is extremely moist and flavourful and is topped with a buttermilk glaze while still warm.

    Serves: 12 

    • Cake
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon ground cinnamon
    • 2 cups (440g) white sugar
    • 1 cup (250ml) vegetable oil
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 (450g) tin crushed pineapple, drained
    • 2 cups carrots, grated
    • 1 cup flaked coconut
    • 1 cup chopped walnuts
    • Glaze
    • 125g butter
    • 1 cup (220g) white sugar
    • 125ml buttermilk
    • 1 teaspoon vanilla essence

    Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

    1. Cake: Preheat oven to 180 degrees C. Grease a 20x30cm cake tin. Sift together the flour, bicarb soda and cinnamon. Set aside.
    2. In a large bowl combine the sugar and oil until blended. Beat in the eggs one at a time then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared cake tin.
    3. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. While still warm, poke holes in the cake with a fork.
    4. Glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat then reduce heat and cook for 5 minutes.
    5. To Serve: Pour glaze over warm cake then allow to cool completely.

    Recently Viewed

    Reviews (1)


    My extended family loved this cake. Easy to make, moist and full of flavour. Buttermilk glaze really makes it. - 20 May 2016

    Write a review

    Click on stars to rate