This Carrot and Pineapple cake, is as easy as mixing all the ingredients together. Its so easy . I like to top mine with cream cheese icing
This is the sort of cake you can make without a mixer, on the spur of the moment when its somebodies birthday tomorrow, when your kid forgot to tell you about the cake stall or when another more glamorous cake fails you. All you need is a can of pineapple and some other grated vegetable. It uses oil and sugar and a few nuts if you want.
This kind of cake becomes a favourite. it is nice and soft and moist and takes no skills at all to make. That I can sure you. Its really nice just as it is but I am a total sucker for cream cheese icing. Icing made of cheese works best with a cake that is not too sweet. Its a classic carrot cake style cake, but made with oil and pineapple for extra soft long lasting properties.
Make it round or square or even as a slab cake.
This is totally, completely a keeper.
Even if you are not a pineapple lover this will still be a favourite. It doesn’t have the slightest pineapple taste.
To make it easy and avoid any extra stirring mix all the dry ingredients in a bowl. Mix the wet ingredients together too. Then mix all the ingredients including the carrot
Decorate with anything you like, lollies, fruit sparkles it’s up to you. I’ve made an Easter cake below.
Carrot and Pineapple Cake
Ingredients
- 300 gram flour 2 cups
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon cinnamon
- 4 whole eggs
- 200 ml vegetable oil 3/4 cup
- 240 gm carrot grated | 2 cups or use another vegetable- zucchini
- 400 gram crushed pineapple in natural juice - 1 can
- 180 gram brown sugar 1 cup
- 100 gram caster sugar
- 50 gram walnuts, chopped 1/2 cup
- 1 pinch salt
Icing
- 250 gram butter unsalted
- 250 gram cream cheese
- 220 gram pure icing sugar
- 1 teaspoon vanilla
Instructions
- Oven 180 C/ 350 F Sift the flour, bi carb, baking powder, cinnamon and salt into a bowl.
- In another bowl combine beaten eggs, oil, pineapple, carrot and sugar
- Mix both together and add walnuts.
- Pour into tin and back for 60- 90 min, This is a dense cake that cooks long and slow. After 1 hour test regularly with a skewer
- Cool completely
- Icing: Beat the butter and cream cheese with vanilla till creamed and light. Add sifted icing sugar and beat till white and fluffy. Add the sieved icing sugar and beat till fluffy and light.
Very cute and light hearted cake! x
Nice idea with the Easter cake. Ooh…and only 2 bowls to wash up, no mixer! Love it!
That’s such a lovely Easter cake. This has always been my favourite cake – so moist and tasty.
What a fun and creative cake!
There can never be enough cake!
I love your bird’s nest decoration. What a great cake – I think carrot cakes made with vegetable are the best xx
Both cakes are perfect for the Easter and they look fun and impressive!
This cake with those liquorice allsorts is tugging at my heart in a very insistent way! I adore carrot and pineapple cake and think allsorts are a perfect addition 🙂
How funny… I posted a carrot cake today too! I love the Easter variation. Yum!
love how you used poky! I need to think about easter baking.. stat!
I wondered if anyone would notice!
That does sound outrageously easy, Tania, especially given how impressive it looks! 🙂
I’m with Lorraine Tania those liquorice allsorts on top of the cake look wonderful…although so does the easter one.
(Tell me, what inspiring gorgeousness would you do with pashmak?)
*what about putting it on cupcakes with a little easter egg ( last minute) . Some crunchy pistachio and rosewater ladyfingers ( phyllo) and praline with swirls of pashmak. on top of a frozen chocolate mousse with rosewater and turkish delight
you’ll find a recipe for this in my recipe list
Happy Easter Brydie
You won’t believe this, but this is the same recipe I have organised for my Easter post- except using half walnut flour and half gf flour! Great minds certainly do think alike!!!! I’m sure mine won’t be half as pretty though- and I love the licorice too 🙂
I love the delicious moist sweetness that comes from the pineapple, it makes something quite unique- and delicious!
What a delicious celebration of Easter. The cake looks wonderful!
The liquorice allsorts are an inspired decoration Tania! 😀