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    Carrot and Pineapple Cake

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    Carrot and Pineapple Cake

    • Preparation time: 25 minutes
    • Cooking time: 1 hour plus cooling
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 8


    • 250g self-raising flour
    • ¼ tsp baking powder
    • ¼ tsp bicarbonate of soda
    • ½ tsp ground cinnamon
    • ¼ tsp freshly grated nutmeg
    • ¼ tsp salt
    • 4 medium eggs
    • 265ml vegetable oil
    • 2 tbsp hot water
    • 350g caster sugar
    • 150g carrots, peeled and grated
    • 80g chopped walnuts
    • 100g fresh pineapple (approximately 1 thick slice), diced
    • Topping
    • 100g butter, softened
    • 100g icing sugar
    • ½ tsp vanilla extract
    • 200g cream cheese
    • 2 tbsp desiccated coconut, toasted (optional)


    1. Preheat the oven to 170°C, gas mark 3. Grease and line a 24-25cm-diameter springform springform cake tin.
    2. Sieve the flour, baking powder, bicarbonate of soda, spices and salt into a large bowl. Whisk the eggs and oil together lightly. Add to the dry ingredients and mix well. Stir in the hot water then the sugar. Fold in the carrots, walnuts and pineapple.
    3. Spoon into the tin. Bake for 1 hour, or until a skewer comes out clean. Cool for 10 minutes then release from the tin and cool on a rack.
    4. For the topping, beat the butter and sugar together till smooth, add the vanilla, then beat in the cream cheese. Spread over the cold cake. Sprinkle with the coconut, if using, and serve.

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