Pineapple carrot cake

2 Servings


1 HR 20 MIN


30-60 mins


50 MIN


150 g

Golden caster sugar

100 g

Dark brown sugar


Large eggs

250 ml

Sunflower or vegetable oil

440 g

Can Golden Circle Australian crushed pineapple in juice, drained


Carrots, peeled & grated

250 g

Self-raising flour

2 tsp

Bicarbonate of soda

2 tsp

Ground cinnamon

75 g


50 g

Desiccated coconut

100 g

Cream cheese

50 g

Unsalted butter, softened

250 g

Icing sugar, sifted


Zest of 1/2 orange


Step 1

Preheat oven to 180°C/ 160°C fan-forced. Grease and line two loaf tins.

Step 2

Combine the sugars in the bowl of a food processer. Add the eggs, and blend on low speed for 1 minute. With the food processor running, add the oil in a thin stream until well emulsified. Add the drained Golden Circle Crushed Pineapple, carrots and coconut. Process until finely chopped.

Step 3

Sift together the dry ingredients into a large mixing bowl. Add the carrot mixture, sultanas and nuts. Stir until just combined, being careful not to overmix.

Step 4

Divide the batter equally between the cake tins. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out cleanly. Cool in the tin before inverting onto a wire cake rack to cool.

Step 5

To make the cream cheese icing: beat the cream cheese and butter in a bowl until pale and creamy. Gradually mix in the icing sugar. Spoon over the cooled cake, smoothing with the back of a spoon. Grate orange zest over the top before serving.