About this recipe: 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.
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
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
Absolutely delicious! I am known for this cake now - great for using those old bananas and so refreshing! Looks and tastes GREAT! - 08 Nov 2010 (Review from Allrecipes AU | NZ)