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Carrot and Pineapple Cake
33 people liked
This cake is light and fresh, with plenty of natural sweetness coming from the pineapple, carrots, cinnamon and nutmeg. The chopped pecans add in an extra boost of fibre and a nice texture to this cake.
12
Serves
0.2
Serves of Fruit
(Per Serve)
0.2
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 ¼ cup plain flour (or gluten free flour)
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup sugar
- 2 large eggs
- ⅓ cup olive oil
- 2 cups carrot, grated
- 400g can crushed pineapple, drained
- ⅓ cup pecan nuts, chopped
METHOD:
- PREHEAT oven to 180°C and line a slice tin or a 20cm round cake tin with baking paper.
- MIX all ingredients together except carrot, pineapple and nuts.
- FOLD in carrot, pineapple and nuts.
- POUR mixture into prepared tin.
- BAKE for 20-35 minutes, or until golden brown and a skewer comes out clean.
RECIPE NOTES:
NUTRITION: Per Serving
723.7kj
kJ
9.5g
Fat
1.4g
Sat. Fat
18.29g
Carbs
8g
Sugars
1.7g
Fibre
3g
Protein
127mg
Sodium
NUTRITION: Per 100 grams
956kj
kJ
12.6g
Fat
1.8g
Sat. Fat
24g
Carbs
10.6g
Sugars
2.3g
Fibre
4g
Protein
168mg
Sodium
