Carrot and pineapple cake
6
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 16 • Difficulty: Easy
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.
Ingredients
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
⅓ cup(s), (75g)
Carrot(s)
1½ medium, grated
Egg(s)
2 medium
Olive oil
⅓ cup(s)
Skim milk
⅓ 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
Instructions
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.
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