Carrot and Pineapple Cake

A community recipe by fishy

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 12 squares

Metric Cups

For the Cake

225 millilitres 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)

For the Cake

8 fluid ounces vegetable oil
9¾ ounces soft brown sugar
1 teaspoon vanilla essence
4 eggs
10⅗ ounces all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
7⅞ ounces carrots (peeled, grated)
15¼ ounces pineapple chunks (with juice reserved)
3½ ounces golden raisins

For the Glaze

6⅙ ounces confectioners' sugar
2 tablespoons pineapple juice
sliced almonds (for sprinkling)

Method

Carrot and Pineapple Cake is a community recipe submitted by fishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oven to 180C, 350F or gas no. 4. Grease a 23 x 32cm shallow baking pan.

Put the oil, brown sugar, vanilla essence and eggs into a large mixing bowl. Break up the eggs with a fork or whisk.

Sift in the flour, bicarbonate of soda and cinnamon. Stir with a wooden spoon. Mix in the grated carrots, crushed pineapple and sultanas.

Pour into the baking tin and level out. Bake for 45 minutes to 1 hour. Cool in the pan.

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.

When set, cut into 12 squares and lift from the tin to serve.

Heat the oven to 180C, 350F or gas no. 4. Grease a 23 x 32cm shallow baking pan.

Put the oil, brown sugar, vanilla essence and eggs into a large mixing bowl. Break up the eggs with a fork or whisk.

Sift in the flour, baking soda and cinnamon. Stir with a wooden spoon. Mix in the grated carrots, crushed pineapple and golden raisins.

Pour into the baking tin and level out. Bake for 45 minutes to 1 hour. Cool in the pan.

Combine the confectioners' sugar with sufficient pineapple juice to make a smooth coating. Spoon over the surface of the cake in streaky lines. Sprinkle with the sliced almonds.

When set, cut into 12 squares and lift from the tin to serve.

Additional Information

I don't usually bother with the glaze but it does finish it off if serving to guests.

Tell us what you think

What 3 Others have said

This is the only carrot cake I ever bake and I get compliments as far as I go. Been baking it for 4 years! Super moist and all round delicious. Thanks Fishy. I'm sure this would be a Nigella staple if she gets her hands on this recipe!

Posted by Renatarhuys on 16th December 2016
This cake is lovely and moist but lacking in "carrot cake" flavour! I used traditional cream cheese based topping without which it would possibly have received a fail status.

Posted by BridieBob on 27th March 2016
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