Details page sections

Cakes

Carrot and Pineapple Cake

Name: Carrot and Pineapple Cake
Prep time: 20 min
Cook time: 1 h
Yield: 10
Ingredients: Cake; 4 eggs; 2 cups Chelsea White Sugar (450g); 1 ¼ cups vegetable oil (310ml); 2 cups Edmonds Standard Grade Flour (300g); 1 ½ tsp Edmonds Baking Powder; 2 tsp Edmonds Baking Soda; 2 tsp cinnamon; 1 tsp mixed spice; 2 ½ cups grated carrot; 432g can crushed pineapple (well drained); 1 cup walnuts, chopped, plus additional as topping (optional); Icing; 250g cream cheese, at room temperature; 75g butter, softened; 2 ½ - 3 cups Chelsea Icing Sugar (375-450g); Juice and rind of 1 small lemon

4.6

Preparation

20 mins

Bake

1 hours

Difficulty

Easy

Servings

An interesting combo! This recipe was sent in to us by a recipe club member.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

Cake

4 eggs
2 cups Chelsea White Sugar (450g)
1 ¼ cups vegetable oil (310ml)
2 cups Edmonds Standard Grade Flour (300g)
1 ½ tsp Edmonds Baking Powder
2 tsp Edmonds Baking Soda
2 tsp cinnamon
1 tsp mixed spice
2 ½ cups grated carrot
432g can crushed pineapple (well drained)
1 cup walnuts, chopped, plus additional as topping (optional)

Icing

250g cream cheese, at room temperature
75g butter, softened
2 ½ - 3 cups Chelsea Icing Sugar (375-450g)
Juice and rind of 1 small lemon

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

Reviews

42

What did you think of this recipe?

Juliana

This cake was an absolute hit with my family and so easy to make. Will certainly use this recipe again!

Bev

cant we have other sugestions other than cream cheese . I want a keeper. 3 stars

Method

Preheat oven to 180°C bake. Grease 1 x 30cm round cake tin or 2 x 20cm round cake tins and line with baking paper.

Beat eggs, Chelsea White Sugar and oil together until pale and creamy.

In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and mixed spice.

Fold dry ingredients into egg mixture, then fold in the grated carrots, pineapple and walnuts.

Pour mixture into prepared tin or tins and smooth the top. Bake for 1 hour (check at 45 minutes for the 20cm tins, if using a 30cm tin it may take slightly more than 1 hour), or until a skewer inserted into the centre comes out clean. Allow to cool in tin(s) for 15 minutes, then turn out onto a wire rack to cool completely.

Icing
Beat the cream cheese and butter together until smooth and creamy. Add the smaller quantity of Chelsea Icing Sugar, and the lemon juice and rind. Beat until smooth and well combined. Add the extra icing sugar if needed.

If using two cakes, ice the top of one cake generously then place second cake on top. Cover with the rest of the icing. Decorate with chopped walnuts, if desired.