Carrot and pineapple cake

Enjoyable Carrot and pineapple cake Recipe

Dress up this moist carrot and pineapple cake for the most special of occasions and watch it take centre-stage.
Carrot and pineapple cake
Prep Time : 0:20 | Cook Time : 0:50 | Total Time : 1:10 | Serving : 8 person.


  • 2 cups (300g) plain flour

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons bicarbonate of soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

  • 4 eggs

  • 200ml safflower or sunflower oil

  • 2 cups grated carrot

  • 400g crushed canned pineapple, drained

  • 1 1/2 cups golden caster sugar*

  • 1/2 cup chopped walnuts


  • 250g unsalted butter, softened

  • 250g cream cheese, softened

  • 1 teaspoon vanilla extract

  • 5 cups (750g) icing sugar, sifted

  • Dried pineapple slices, to garnish*


  • Step 1

    Preheat the oven (not fan-forced) to 170°C. Grease a 23cm springform cake pan and line the base.

  • Step 2

    Sift the flour, baking powder, baking soda, cinnamon and 1 teaspoon salt into a bowl. Add the eggs, oil, carrot, pineapple and sugar. Stir to combine, then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.

  • Step 3

    Meanwhile, place the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until light and soft. Add the sifted icing sugar and beat until you have a smooth, light icing. Cover the top and sides of the cake with the icing.

  • Step 4

    Place the pineapple slices in a microwave on high for 15 seconds, then remove. While still warm, gently bend slices into a flower shape. When they are cool, decorate the cake.

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