Photo of Carrot and pineapple cake by WW

Carrot and pineapple cake

Points® value
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.


Drained canned pineapple chunks in juice

440 gm, crushed

Self-rising flour

1 cup(s)

Whole wheat flour

¾ cup(s)

Ground allspice

1 tsp(s)

Baking soda

½ tsp(s)

Unpacked brown sugar



1½ medium, grated


2 large

Olive oil


Fat-free skim milk


Light cream cheese

½ cup(s)

Part-skim ricotta cheese

cup(s), smooth

Powdered sugar (confectioner's)

2 tbsp(s)

Lemon zest

1 tsp(s), finely grated, plus extra for garnish


  1. Preheat oven to 350°F. Lightly spray a 22cm round cake pan with oil. Line base and side with parchment 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 baking soda into a large 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 pan. Bake for 50–55 minutes or until cooked when tested with a skewer. Let cake stand for 10 minutes before turning out onto a wire rack to cool.
  5. Using electric beaters, beat cream cheese, ricotta, icing sugar and zest in a small bowl until smooth. Spread icing over cooled cake and sprinkle with extra zest. 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.