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CARROT AND PINEAPPLE CAKE

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Serves: 12 squares

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What does this mean?

A spin on the traditional carrot cake. The pineapple makes the cake even more moist and yummy.

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Ingredients

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For the cake

  • 225 ml sunflower oil
  • 275 grams soft brown sugar
  • 1 teaspoon vanilla essence
  • 4 eggs
  • 300 grams plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 225 grams carrots (peeled, grated)
  • 432 grams pineapple chunks (with juice reserved)
  • 100 grams sultanas

For the glaze

  • 175 grams icing sugar
  • 2 tablespoons pineapple juice
  • flaked almonds (for sprinkling)

Method

  1. Heat the oven to 180C, 350F or gas no. 4. Grease a 23 x 32cm shallow baking pan.
  2. Put the oil, brown sugar, vanilla essence and eggs into a large mixing bowl. Break up the eggs with a fork or whisk.
  3. Sift in the flour, bicarbonate of soda and cinnamon. Stir with a wooden spoon. Mix in the grated carrots, crushed pineapple and sultanas.
  4. Pour into the baking tin and level out. Bake for 45 minutes to 1 hour. Cool in the pan.
  5. Combine the icing sugar with sufficient pineapple juice to make a smooth coating. Spoon over the surface of the cake in streaky lines. Sprinkle with the flaked almonds.
  6. When set, cut into 12 squares and lift from the tin to serve.

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  • I just made this this morning and it was delicious. I made mine into cupcakes - easier for the kids to take to school. And I substituted sultanas with currants. Thanks for the recipe :)

    Posted by dale-ro on 2nd May 2013 at 5.11