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Peg's pineapple carrot cake
Peg's pineapple carrot cake
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Pineapple adds freshness to carrot cake with irresistible cream cheese icing.
Ingredients:
  • 250.00 ml plain flour
  • 4.00 gm baking powder
  • 1.88 gm bicarbonate of soda
  • 125.00 gm raw sugar
  • 250.00 ml grated carrot (see notes)
  • 1/2 x 440g can crushed pineapple in juice, well drained (see notes)
  • 28.75 gm roughly chopped walnuts, plus extra 2 tbsp to decorate
  • 85.00 gm sultanas
  • 92.00 gm vegetable oil
  • 125g cream cheese, softened
  • 2 tsp finely grated lemon rind
  • 225.00 gm icing sugar mixture
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 20cm round cake pan with a 6cm depth and line the base and sides with baking paper.
  • In a large bowl, combine sifted flour, baking powder, bicarbonate of soda, salt, and cinnamon. Add raw sugar, carrot, pineapple, walnuts, and sultanas. Create a well in the mixture. In a separate jug, whisk together eggs and oil. Pour the egg mixture into the well and stir until combined. Transfer the mixture into the prepared pan.
  • Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes, then invert onto a wire rack lined with parchment paper. Cool completely.
  • Prepare the Lemon Cream Cheese Icing: With an electric mixer, blend cream cheese and lemon zest until creamy. Slowly incorporate powdered sugar, beating thoroughly after each addition.
  • Cover the cake generously with icing and sprinkle extra walnuts on top for a decorative touch before serving.

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