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Pineapple Carrot Cake |

Posted by Graham in Bake, Cakes, Featured Recipe on March 9, 2009 | 12 responses
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best-carrot-cake

Pineapple carrot cake

This has got to be one of the best carrot cake recipes I have ever come across and well worth the effort. It is very moist and you can use either the glaze type icing or the icing from the carrot cup cake recipe which makes it very rich and a perfect comfort food.

What you need

Step 1 ingredients

2 Cups sugar
1 Cup sunflower Oil
3 Eggs
1 Can pineapple crushed (420g)
2 Cups grated carrots
2 Cups sultanas
1 Teaspoon vanilla essence
2 Cups roast pecan nuts (optional)

Step 2 ingredients

3 Cups flour
2 Teaspoons baking powder
1 Teaspoon salt
1 Teaspoon cinnamon
1 Teaspoon baking Soda

The process

Preheat your oven to 180 Celsius.

Add all of the step 1 ingredients to a large bowl and mix until well blended and set aside.

Now sift all on the step 2 ingredients onto a plate or piece of baking paper twice and add to the mixture in the bowl in 3 lots and combine.

Take a cake tin and spray well with spray and cook or grease with some soft butter.

Bake for 1 hour in the middle to ower section of your oven.

Remove and let the cake cool for about 20 minutes before turning out.

Allow to cool completely and ice with your preferred icing. *(I used the cup cake icing) If you like icing in the center like I do, use a bread knife to slice it, smear a layer in the center, replace top layer and ice the top and sides.

Glace icing

Boiling water
1 teaspoon finely grated lemon rind
Juice of 2 large lemons
3 cups icing sugar

Add the icing sugar to a bowl and pour in a little boiling water (enough to wet the sugar) and mix to a paste. Add the rest of the ingredients and combine well to a loose consistency.

Drizzle over the cake.

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12 Responses to “Pineapple Carrot Cake”

  1. Magda says:
    September 22, 2011 at 11:59 am

    good day

    could you please let me have a few recipes using lemons. we have a lemon tree and so many lemons i don’t know what to use them for.

    thank you

    Reply
  2. Di says:
    September 15, 2011 at 8:04 am

    Hi Graham,

    I am looking for a pineapple upside down cake. I remember my gran making the most delicious one – moist and really yummy, but I cannot find her recipe.

    Can you help, please???

    Di

    Reply
  3. susan hawkins says:
    October 18, 2010 at 12:17 pm

    Hi Graham, please help me.I need to make a sponge cake for 40 people (for a 21st) would two beer box cakes be sufficient? Say if i put one on top of the other and ice them as a whole ?

    Many thanks sue

    Reply
    • Graham says:
      October 18, 2010 at 2:15 pm

      Hi Susan, 2 beer box cakes will be enough for sure. Have you made one before? Came across it a little while ago but have not yet tried. Cheers G

      Reply
  4. Hanna Mohomed says:
    September 9, 2010 at 10:09 am

    Hi Graham, I sent a message to you yesterday but dont think you received it. I want to make a moist rich sponge cake with caramel topping or a caramel cake. Can you help me with a recipe for this or can you point me in the right direction of locating a nice recipe. Thanks. Hanna

    Reply
  5. Chrissie says:
    May 10, 2009 at 8:28 pm

    Very easy to make. Decided to use loaf tin and muffin cups – cooks quicker (and muffin-style looks cuter). Reduced sugar to 1.5 cups, but it still tastes a bit too sweet – otherwise, very yummies esp. with the roasted pecan nuts (will go for 2C next time around!)

    Reply

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