Super-Fruity Carrot Cake
This carrot cake is moist and incredibly fruity. Pineapple, desiccated coconut, bananas and sultanas are joined with carrots in this wonderful treat. Enjoy as is or top with your favourite icing.
Ingredients
Makes: 1 25cm round carrot cake
- 315g plain flour
- 300g caster sugar
- 1 teaspoon bicarbonate of soda
- 3 eggs
- 1 teaspoon baking powder
- 25g desiccated coconut
- 1 teaspoon ground cinnamon
- 80g sultanas
- 1/2 (432g) tin crushed pineapple
- 85g walnuts or almonds (optional)
- 3 medium bananas, mashed
- 225g grated carrots
- 150ml oil
Method
Prep:15min ›
Cook:45min ›
Extra time:3hr cooling ›
Ready in:4hr
- Preheat oven to 180 C / Gas 4. Grease a 25cm round cake tin.
- Put all ingredients into a bowl and mix until combined.
- Pour into prepared tin and bake in preheated oven for 45 minutes or until skewer comes out clean when inserted into the centre.
- Cool for 10-15 minutes in the tin, then turn out onto a wire rack to cool fully. Ice with desired icing.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (6)
Wow! What an absolutely gorgeous cake - and so, so easy (which it needs to be with me)!! Made this for all our dancers at a Christmas party, and it got thumbs up from everyone;, and it all went! I didn't add coconut as I didn't have any, and I left out walnut/almonds as some people I knew had nut allergies ... I added a sprinkle of mixed spice in addition to the cinnamon, too. The lack of coconut and nuts may be why it took longer to cook, as the mix was quite "wet". So after the suggested 45 mins cooking time, I just put some tin foil over the top, and I found it needed another 15 mins before the tooth-pick came out clean - but was then perfect! I cooked it in a fan oven at 160C. Am cooking it again now as we speak for another Christmas party tonight - smells fab! - 18 Dec 2012
Very delicious, moist cake however, it took a good 30 minutes extra to bake. - 30 Apr 2017
Great cake, especially if trying to use up bananas, or I had a fresh pineapple, which I cooked lightly on the hob for the pineapple ingredient. Moist and simple to make. I made mine in two 2lb loaf tins. I used 200g sugar and swapped the flour for spelt (two thirds) and flour (one third), I might add a little more raising agents to compensate next time, and used melted butter in stead of oil. Still was very good, and totally sweet enough for us. Lovely flavourful cake (I added a little pinch of mixed spice also), and can highly recommend! - 17 May 2015