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Carrot and pineapple cake

Carrot and pineapple cake

Total Time
1 hr 10 min
20 min
50 min
For a lovely dessert or mid afternoon tea, look no further than our moist and delicious carrot and pineapple cake with a light cream cheese frosting.


Canned pineapple in natural juice, drained

440 g, crushed

White self-raising flour

1 cup(s), (150g)

Plain wholemeal flour

¾ cup(s), (110g)

Mixed spice

1 tsp

Bicarbonate of soda

½ tsp

Brown sugar

cup(s), (75g)


1½ medium, grated


2 medium

Olive oil


Skim milk

cup(s), (80ml)

Extra light cream cheese

100 g

Low-fat ricotta cheese

75 g, smooth

Icing sugar

2 tbs

Fresh lemon rind

1 tsp, finely grated, plus extra for garnish


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 22cm round cake tin with oil. Line base and side with baking paper.
  2. Drain pineapple through a sieve set over a large bowl. Press pineapple with the back of a spoon to extract as much juice as possible. Reserve ⅓ cup (80ml) juice.
  3. Sift flours, mixed spice and bicarbonate of soda into a large bowl. Return flour husks to bowl. Stir in brown sugar, carrot and drained pineapple. Whisk eggs, oil, milk and reserved pineapple juice in a jug until combined. Stir egg mixture into flour mixture until combined.
  4. Spoon mixture into prepared tin. Bake for 50–55 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
  5. Using electric beaters, beat cream cheese, ricotta, icing sugar and rind in a small bowl until smooth. Spread icing over cooled cake and sprinkle with extra rind. Serve.


Store cake in an airtight container in the fridge for up to 4 days. Un-iced cake suitable to freeze for up to 2 months.