Description
This moist and flavorful carrot and pineapple cake combines grated carrot, juicy pineapple, and warm spices to create a delightful dessert perfect for any occasion. Topped with a creamy vanilla cream cheese frosting and optional pineapple flowers, this cake offers a wonderful balance of sweetness and texture that will impress your family and friends.
Ingredients
Scale
Cake
- 175ml vegetable oil, plus extra for the tin
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 300g light brown soft sugar
- 3 eggs
- 100ml milk
- 1 tsp vanilla extract
- 250g carrot, grated
- 200g pineapple, from a can and drained, or fresh, juice reserved, finely chopped
- 75g walnuts, chopped (optional)
Icing
- 100g butter
- 275g icing sugar
- 1 tsp vanilla extract
- 150g full fat soft cheese
To Serve (Optional)
- Pineapple flowers (see recipe below)
Instructions
- Prepare the Tin and Oven: Oil a 23cm cake tin with a depth of at least 7cm, then line the base and sides with baking parchment. Preheat the oven to 180C/160C fan/gas 4.
- Mix Dry Ingredients: In a large bowl, combine the flour, bicarbonate of soda, cinnamon, mixed spice, light brown sugar, and ¼ tsp salt. Using your fingertips, rub the floury mixture together for a few minutes to squash out any lumps of sugar and ensure even mixing.
- Mix Wet Ingredients: In a jug, whisk together the vegetable oil, eggs, milk, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Add the grated carrot, chopped pineapple, and walnuts (if using), then gently fold everything together with a spatula until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Scrape the batter into the prepared tin and level the top with the spatula. Bake for 1 hour, or until risen and a skewer inserted in the center comes out clean. If the skewer has raw cake mixture, return the cake to the oven for an additional 5 minutes, then check again.
- Cool the Cake: Leave the cake to cool in the tin for 15 minutes. Transfer to a wire rack and spoon 1 tablespoon of reserved pineapple juice over the sponge (if using canned pineapple). Allow the cake to cool completely.
- Prepare the Icing: Beat the butter and half of the icing sugar together by hand or using an electric whisk until smooth. Add the remaining icing sugar and vanilla extract, beating for a few more minutes until the mixture is smooth and creamy. Mix in the full fat soft cheese until fully incorporated.
- Decorate: Place the cooled cake on a plate or cake stand. Pile the cream cheese icing on top. Arrange pineapple flowers over the icing if desired for an elegant finish.
- Storage: Store the cake in an airtight container in a cool place for up to two days for optimal freshness and flavor.
Notes
- Use fresh pineapple to avoid the extra juice if canned pineapple is unavailable; adjust liquid accordingly.
- Walnuts are optional but add a nice crunch and texture to the cake.
- Ensure the cake tin is deep enough (minimum 7cm) to accommodate the batter and prevent overflow.
- Allow the cake to cool completely before applying icing to avoid melting.
- Pineapple flowers add a beautiful decorative touch but can be omitted if time is limited.
- This cake is best eaten within two days to maintain moisture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: carrot cake, pineapple cake, spiced cake, cream cheese frosting, dessert recipe
