Mary Anne's moist and nutty carrot tea cake

    (45)
    1 hour

    This moist, dense and nutty carrot and pineapple tea cake has been a family tradition for years.


    59 people made this

    Ingredients
    Serves: 24 

    • 3 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 375g plain flour
    • 3 carrots, grated
    • 1 (400g) tin pineapple, pureed with juice
    • 350ml vegetable oil
    • 350g caster sugar
    • 6 eggs
    • 120g chopped walnuts
    • 250g sultanas

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas mark 6. Grease and flour two 23x13cm (9x5 in) loaf tins.
    2. Sift together bicarb, salt, spices and flour.
    3. In a large bowl, combine carrots, pineapple, oil and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and sultanas into mixture. Pour into prepared tins.
    4. Bake in the preheated oven for 45 minutes, or until a skewer inserted into centre comes out clean.

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    Reviews & ratings
    Average global rating:
    (45)

    Reviews in English (33)

    by
    48

    this is great! the modifications I made were adding vanilla (2tsp), and half brown/half white sugar. I also used 1/2 cup applesauce and 1 cup oil. I only added 1 cup of raisins, and am assuming the pineapple is to be drained. I squeezed it out very well before adding. This is a thinner consistency bread so I was concerned that raisins would sink to bottom and slightly scorch but they didn't. Sprayed with "Pam for baking" spray and they slid right out of the pan. I do like a spicier bread so added 1 teaspoon of pumpkin pie spice. I only had the small baby carrots so used 2 cups of shredded carrot. This is super moist and would make great muffins too! Could easily sub. shredded apple for the carrot.  -  29 Jan 2006  (Review from Allrecipes US | Canada)

    by
    37

    This is super moist and tasty! First off, I was wondering if I should use crushed pineapple with juice because someone suggested it should be drained(actually I used pineapple tidbits this time because I had it on hand. It turned out very good! You can actually see those bits and really taste pineapple). Then I checked my favourite carrot cake recipe (it's on Allrecipes, called "Sam's Famous Carrot Cake"). The recipe calls for "with juice" and also buttermilk as more liquid. So I decided to use the juice too for this loaf. I took many reviewers advice and baked @ 350F for 70 minutes. Wow! It was perfectly done! Usually if the batter has a lot of liquid, it takes me so long until the inside is done but the outside is burnt. But this time it was no problem at all! I also tried another suggestion and used half white sugar/half brown sugar. And I used half all-purpose flour/half whole wheat flour and added 1/4 cup ground flaxseed which I usually do for quick bread. Super!!  -  03 Jul 2008  (Review from Allrecipes US | Canada)

    by
    23

    This loaf is very good - not too sweet and very tasty. I followed the recommendations of other members and made the following adjustments: - instead of 2 cups of white sugar I used 1 cup of brown sugar and 1 cup of white sugar -instead of 1.5 cups of oil I used 1/2 cup of apple sauce and 1 cup of oil - added 2 tsp vanilla - baked for about 1 hour and 10 minutes at 350 degrees (I started off at 375 but quickly realized this would be too hot for my oven) I'll be making this one again for sure!  -  09 Oct 2006  (Review from Allrecipes US | Canada)

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