Pineapple and Carrot Cake

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I was looking for a way to use up some carrots that I had in the fridge and came across this recipe. Usually I would just make some carrot cakes but I was looking for something a little different. Another plus for this recipe is that it is lactose free, which is always a plus for me.

It is a super easy recipe and I had all the ingredients in my pantry. So firstly preheat your oven to 180 degree Celsius. Prepare your tin. I used a 20 centimetre high sided round tin, however the recipe said to use two 25 centimetres by 8 centimetres bar tins. It's up to you. You will just need to adjust the cooking time a little depending on your choice.

In a large bowl sift together the dry ingredient. Make a well in the centre and add the remaining ingredients. Mix well to combine and distribute the carrot and pineapple throughout the mixture.

Poor into your prepared tin and bake for 35-45 minutes, depending on the shape of your tin. Allow the cake to cook for 5 minutes in the tin before removing and cooling on a wire rack.

 
I dusted mine with icing sugar. Because of the carrot and the pineapple this cake is very moist. It was super quick to make and something different. I will be making this one again.
 
Until next time, Happy cooking, Kate.
 
***Ingredients
  • 3/4 cup plain flour
  • 3/4 cup self raising flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 3/4 cup caster sugar
  • 1 cup finely grated carrot
  • 2 eggs, beaten
  • 1 can of 450 grams crushed pineapple
  • 1/2 cup vegetable oil


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