All Recipes

Pineapple carrot cake

Prep

30-60 mins

Total

1 HR 20 MIN

Servings

8 to 10 Servings

In need of a dessert... look no further than this Pineapple Carrot Cake ??????

Ingredients

150 g

Golden caster sugar

100 g

Dark brown sugar

3 

Large eggs

250 ml

Sunflower or vegetable oil

1 can (425g) 

Golden Circle Australian crushed pineapple in juice, drained

3 

Carrots, peeled & grated

250 g

Self-raising flour

2 tsp

Bicarbonate of soda

2 tsp

Ground cinnamon

75 g

Sultanas

- 

Nuts (a bunch)

50 g

Desiccated coconut

100 g

Cream cheese

50 g

Unsalted butter, softened

250 g

Icing sugar, sifted

- 

Zest of 1/2 orange

Instructions

Step 1

Preheat oven to 180°C/ 160°C fan-forced. Grease and line two loaf tins.

Step 2

Combine the sugars in the bowl of a food processer. Add the eggs, and blend on low speed for 1 minute. With the food processor running, add the oil in a thin stream until well emulsified. Add the drained Golden Circle Crushed Pineapple, carrots and coconut. Process until finely chopped.

Step 3

Sift together the dry ingredients into a large mixing bowl. Add the carrot mixture, sultanas and nuts. Stir until just combined, being careful not to overmix.

Step 4

Divide the batter equally between the cake tins. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out cleanly. Cool in the tin before inverting onto a wire cake rack to cool.

Step 5

To make the cream cheese icing: beat the cream cheese and butter in a bowl until pale and creamy. Gradually mix in the icing sugar. Spoon over the cooled cake, smoothing with the back of a spoon. Grate orange zest over the top before serving.

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