Carrot and Pineapple Cake

Author: Shelley Bennetts   Date Posted:27 August 2020 


A deliciously robust and moist cake that is easy to make and is a great treat with coffee or for inbetween  meals on an busy day.


2 cups plain flour
2 tsps baking powder
1/2 tsp bicarb soda
1 tsp salt
1/2 tsp ground Ceylon Cinnamon
4 eggs
2 cups grated carrot
1 440g tin of crushed pinapple (drained)
1/2 cup chopped walnuts
1 cup oil of your choice
1 cup shredded coconut
1/2 cup rapadura or raw sugar
1 tub of Philadelphia Cheese Icing with Lemon Juice



Sift flour, baking powder and bicarb soda, salt and Ceylon Cinnamon into a large bowl. In a separate bowl wish eggs and oil together then add to the dry ingredients with the grated carrot, coconut, chopped walnuts, sugar and pineapple. Mix well.

Pour into a lamington tin or baking dish that is lined with baking paper. Cook for one hour at 180C.

Cool then ice with the Philadelphia Cheese Icing Mix.



  • Replace the plain flour, baking powder and bicarb with self raising flour if you prefer.
  • Add 1/2 cup of chopped crystallised ginger for added texture and flavour.

Leave a comment

Comments have to be approved before showing up