Carrot and pineapple cake
5
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
Drained canned pineapple chunks in juice
440 gm
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
⅓ cup(s)
Carrots
1½ medium
Egg
2 large
Olive oil
⅓ cup(s)
Fat-free skim milk
⅓ cup(s)
Light cream cheese
½ cup(s)
Part-skim ricotta cheese
⅓ cup(s)
Powdered sugar (confectioner's)
2 tbsp(s)
Lemon zest
1 tsp(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.