Carrot-pineapple cake

    Carrot-pineapple cake

    4saves
    1hr10min


    1 person made this

    About this recipe: This is one of the sweetest ways to get your quota of vitamin A, with 80 percent of the daily requirement contained in each slice.

    Ingredients
    Serves: 16 

    • 2½ cups (350 g) plain flour
    • 2 teaspoons cinnamon
    • 1 teaspoon baking powder
    • 1½ teaspoons bicarbonate of soda
    • ½ teaspoon salt
    • 1½ cups (300 g) caster sugar
    • ½ cup (125 ml) vegetable oil
    • 4 large eggs
    • ½ cup (135 g) unsweetened apple sauce
    • 500 g carrots, peeled and grated (about 4 cups)
    • 1 can (225 g) crushed pineapple in natural juice
    • ½ cup (80 g) seedless raisins
    • ½ cup (50 g) walnuts, chopped
    • 1 cup (250 g) reduced-fat cream cheese, softened
    • 4½ cups (620 g) icing sugar, sifted
    • 1 teaspoon (5ml) vanilla essence

    Directions
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180°C. Coat two 23 cm round cake pans with non-stick cooking spray.
    2. Stir together flour, cinnamon, baking powder, bicarbonate of soda and salt in a medium bowl.
    3. Beat sugar, oil, eggs and apple sauce in a large bowl until thoroughly combined. Beat in flour mixture just until evenly moistened. Stir in the carrot, pineapple and juice, raisins and walnuts. Divide batter between prepared pans.
    4. Bake until a skewer inserted in the centre of each cake comes out clean, 45 to 50 minutes. Transfer the pans to a wire rack. Leave to cool for 30 minutes. Turn cakes out onto racks. Leave to cool completely.
    5. For the icing, beat cream cheese in a large bowl on low speed for 1 minute. Add icing sugar and vanilla essence; beat just until smooth.
    6. Place a cake layer on a serving plate. Spread with a third of the icing. Place second layer on top. Spread remaining icing over the top and side of cake.

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