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Carrot and Pineapple Cake
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Carrot and Pineapple Cake

This is a moist delicious cake you can whip up without a mixer.

Servings: 8 -10
Course: Dessert, Cake
Cuisine: Australian

Ingredients

  • 300 gram flour 2 cups
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 4 whole egg
  • 200 ml vegetable oil 3/4 cup
  • 240 gm carrot grated | 2 cups or use another vegetable- zucchini
  • 400 gram pineapple in natural juice - 1 can, crushed
  • 180 gram brown sugar 1 cup
  • 100 gram caster sugar
  • 50 gram walnuts 1/2 cup, chopped
  • 1 pinch salt
Icing
  • 250 gram butter unsalted
  • 250 gram cream cheese
  • 220 gram icing sugar pure
  • 1 teaspoon vanilla

Instructions

    Cup of Yum
  1. Oven 180 C/ 350 F Sift the flour, bi carb, baking powder, cinnamon and salt into a bowl.
  2. In another bowl combine beaten eggs, oil, pineapple, carrot and sugar
  3. Mix both together and add walnuts.
  4. Pour into tin and back for 60- 90 min, This is a dense cake that cooks long and slow. After 1 hour test regularly with a skewer
  5. Cool completely
  6. Icing: Beat the butter and cream cheese with vanilla till creamed and light. Add sifted icing sugar and beat till white and fluffy. Add the sieved icing sugar and beat till fluffy and light.