adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot and pineapple cake
Carrot and pineapple cake
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate this decadent carrot-pineapple cake for a show-stopping event.
Ingredients:
  • 300g plain flour
  • 8.00 gm baking powder
  • 3.75 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 2.40 gm salt
  • 4 eggs
  • 200ml safflower or sunflower oil
  • 500.00 ml grated carrot
  • 400g crushed canned pineapple, drained
  • 322.50 gm golden caster sugar*
  • 57.50 gm chopped walnuts
  • 250g unsalted butter, softened
  • 250g cream cheese, softened
  • 4.40 gm vanilla extract
  • 750g icing sugar
  • Dried pineapple slices, to garnish*
Instructions:
  • Preheat the oven to 170°C without using the fan setting. Grease and line the base of a 23cm springform cake pan.
  • Combine the sifted flour, baking powder, baking soda, cinnamon, and 1 teaspoon salt in a bowl. Mix in eggs, oil, carrot, pineapple, and sugar. Stir well, then fold in walnuts. Transfer the batter into the prepared pan and bake for 50 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In an electric mixer, combine butter, cream cheese, and vanilla until fluffy. Gradually add sifted icing sugar and mix until a smooth icing forms. Spread the icing over the cake generously.
  • Microwave the pineapple slices on high for 15 seconds, then shape them into flowers while warm. Allow to cool before decorating the cake.

Similar Recipes