Carrot and Pineapple Cake Recipe

Name: Carrot and Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound whole wheat flour (about 3 1/3 cups); 2 tablespoons baking powder; 1 1/2 teaspoons salt; 1/2 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/2 cup dark brown sugar; 1/2 cup light olive oil; 2 eggs, lightly beaten; 12 ounces carrot, grated (about 2 1/2 cups); 1/2 cup walnut pieces; 1/2 cup raisins; 1/2 cup dry, unsweetened coconut; 9 ounces crushed pineapple in natural juice (about 1 cup); Confectio ners sugar, for dusting (optional)

Servings: persons

1 pound whole wheat flour (about 3 1/3 cups)
2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup dark brown sugar
1/2 cup light olive oil
2 eggs, lightly beaten
12 ounces carrot, grated (about 2 1/2 cups)
1/2 cup walnut pieces
1/2 cup raisins
1/2 cup dry, unsweetened coconut
9 ounces crushed pineapple in natural juice (about 1 cup)
Confectio ners sugar, for dusting (optional)

1
1 Preheat the oven to 350F.
2
Grease and line the bottom of a 9-inch springform pan with parchment paper.
3
(If you have no parchment paper, then grease and flour the pans bottom.)
4
2 Mix all the dry ingredients together in a large bowl.
5
Add the remaining ingredients except the confectioners sugar and mix well until evenly combined.
6
3 Transfer the batter to the prepared pan and level the surface.
7
Bake in the center of the oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.
8
4 Cool in the pan for 15 minutes, then transfer to a wire rack until completely cold.
9
Dust with confectioners sugar before serving.

1101

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound whole wheat flour (about 3 1/3 cups), 2 tablespoons baking powder, 1 1/2 teaspoons salt, 1/2 tablespoon ground cinnamon, and more.

Yes, Carrot and Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot and Pineapple Cake

How did you like this recipe?

Frequently Asked Questions