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

  1. Step 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.