Carrot and Pineapple Cake

Recipes Carrot and Pineapple Cake

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.

10 min prep

35 min cook

12 serves

0.26 serves of veg

0.14 serves of fruit

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

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.

Serving suggestions: If you don’t have selt-raising flour, you can substitute it for plain flour and baking powder.

Storage tips: Store in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

Kids in the kitchen: Depending on your child’s age and skill, they can help measure the ingredients and stir them together.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.