About this recipe:Carrots and pineapple combine in this classic moist carrot cake recipe. The pineapple keeps it really moist. The cream cheese icing is a must! You can bake this cake in two 20cm cake tins instead of the one large tin.
250g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
350g caster sugar
225ml vegetable oil
1 teaspoon vanilla extract
225g grated carrots
75g desiccated coconut
120g chopped walnuts
1 (227g) tin crushed pineapple, drained and pureed
225g cream cheese
50g butter, softened
250g icing sugar
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Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
Mix flour, bicarb, baking powder, salt and cinnamon. Make a well in the centre and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into tin. Bake at 180 C / Gas 4 for about 45 minutes. Don't panic, the centre will sink a little. Allow to cool before icing.
To make the icing: Cream the butter and cream cheese until smooth. Add the icing sugar and beat until creamy.
The cake is great but it is always not cooked properly with the above ingredients and 45 min! It is too much moist - or it requires 60-80 min to cook. So frustrating because I already put icing and when cut the slice it is not cooked inside. - 05 Dec 2013