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Carrot and Pineapple Cake

A community recipe by

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.

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 ounce 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
  • slivered 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 slivered 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.

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

    Tell us what you think

    What 2 Others have said

    • 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
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