Carrot and pineapple cake
Member recipe

Carrot and pineapple cake

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(1 ratings)

Member recipe by

Servings

Serves 1 - 15 Pieces

A delicious moist cake full of sweetness and goodness. It tastes amazing!

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Ingredients

  • 300g grated carrot
  • 2 small bananas (pureed)
  • 50ml sunflower oil
  • 350g of very small pineapple chunks in natural juice
  • 110g golden caster sugar
  • 400g wholemeal self raising flour
  • 2 medium eggs
  • 1tsp baking powder
  • 110g sultanas/raisins
  • 2tbsp honey

Method

    1. Preheat the oven to 180C.
    2. Mix together the sugar with the sunflower oil, add the eggs and mix well.
    3. Add the pineapple chunks (it works well to slightly blend them - but not too much as you want some chunks to be left). Mix well.
    4. Gradually add the flour and mix in. Finally add the baking powder, honey, grated carrot and sultanas.
    5. Pour the mixture into a greased tin and bake in the oven for 30-40mins until risen and when a fork comes out of the cake clean.
    6. Leave to stand and set for at least 45 minutes before serving then enjoy!

Comments, questions and tips

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Comments (2)

tomloo's picture

So annoyed that I didnt read this review before I had mixed most of the ingredients. I missed out the banana and baked for 100 minutes at 140c to try and lighten the denseness. It was absolutely horrible. I am hoping the birds will eat it so it is not a complete disaster.

vimtogirl's picture
1

Made this because it looked and
Sounded delicious but sadly turned
out awful. I used a 2lb loaf tin,
cooked as stated and skewer came
out clean, rested for over an hour,
but when I cut it it was raw in the
middle! Put it back in the oven, twice
but by the time the middle was cooked
the outside was dry and chewy. Won't
be making again I'm afraid.

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