Pineapple Carrot Cake

Pineapple Carrot Cake

This carrot cake is very very moist and rich because of the large amount of carrots and crushed pineapple!  Slice it thinly and serve with a lovely cup of coffee.


(for 21″ round tin – I used a 12cm round tin and a 10x18cm loaf tin)

200g plain flour

80g walnuts chopped

250g raw sugar

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/3 teaspoon salt

2 large eggs

150 ml oil

3 medium sized carrots grated (about 350g)

150g Crushed pineapple (tin), drained


Grate carrots finely – you can do this in a food processor, but you get better result if you hand grate using a fine grater (takes quite an effort, but it’s worth it).

Pre heat oven to 170?C.

Combine all dry ingredients in a large bowl.

Add eggs and oil in the bowl. Mix well.

Add walnuts, carrot and pineapple. Combine well.

Pour cake mixture in lined cake tin(s) and bake in 170?C oven for 1 hour.

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