By Chelsea Sugar
Page views: 199721An interesting but delicious combo! Carrot and pineapple makes the ultimate tender cake!
37 reviews
Cake
4 eggs
2 cups Chelsea White Sugar (450g)
1 1/4 cups vegetable oil (310ml)
2 cups Edmonds Standard Grade Flour (300g)
1 1/2 tsp Edmonds Baking Powder
2 tsp Edmonds Baking Soda
2 tsp cinnamon
1 tsp mixed spice
2 1/2 cups grated carrot
432g can crushed pineapple (well drained)
1 cup walnuts, chopped, plus additional as topping (optional)
Icing
250g cream cheese, at room temperature
75g butter, softened
2 1/2 - 3 cups Chelsea Icing Sugar (375-450g)
Juice and rind of 1 small lemon
Preheat oven to 180°C bake. Grease 1 x 30cm round cake tin or 2 x 20cm round cake tins and line with baking paper.
Beat eggs, Chelsea White Sugar and oil together until pale and creamy.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and mixed spice.
Fold dry ingredients into egg mixture, then fold in the grated carrots, pineapple and walnuts.
Pour mixture into prepared tin or tins and smooth the top. Bake for 1 hour (check at 45 minutes for the 20cm tins, if using a 30cm tin it may take slightly more than 1 hour), or until a skewer inserted into the centre comes out clean. Allow to cool in tin(s) for 15 minutes, then turn out onto a wire rack to cool completely.
Icing
Beat the cream cheese and butter together until smooth and creamy. Add the smaller quantity of Chelsea Icing Sugar, and the lemon juice and rind. Beat until smooth and well combined. Add the extra icing sugar if needed.
If using two cakes, ice the top of one cake generously then place second cake on top. Cover with the rest of the icing. Decorate with chopped walnuts, if desired.
If you don't like walnuts, you could substitute for sultanas (or omit completely).
Absolutely delicious. Got so many complements. Highly, highly recommend
Love this recipe! Have made it often and it turns out delicious every time. My friends and family love it
This is one of the nicest carrot cakes I have made! Fluffy but moist. Lovely flavour and the icing tops it off. Lovely size cake for a large whānau too. I will save this recipe as a personal fave.
Make sure you use full fat cream cheese for the icing. Once I accidentally picked up low fat cream cheese, and the icing was really thin and runny. Always lots of praise for this cake.
Fabulous! By mistake I forgot to drain the pineapple and I cooked it twice as long for my oven - with cream cheese icing it was the best yet.
This cake is always a hit., it is very moist and flavoursome. I use half raw sugar which adds to the richness of flavour.
Sometimes I split the cake mix into two 20cm cake tins and ice in between the layers. Reduce the bake time to pr4event drying out.
Ive made this recipe many times & every time it turns out brilliant. Ive also used it for cup cakes. Its brilliant & so moist. I also freeze it when iced. Works great.
This cake is delicious....a big hit with everyone asking for the recipe...tip...it's a big mix...make sure it's cooked all the way through and leave to really cool and firm up before moving. Tino Pai!
I was so surprised at how this turned out, and found the recipe super easy, and was super moist! I had everybody coming back for seconds and thirds saying it was the best carrot cake they’d ever tried!
Great cake to make. Just add more icing sugar to icing if it looks too runny. I don't add all the icing sugar at once, then you can decide how thick you want to make it.
Loved this cake and it was easy. My only challenge was for some reason the icing was runny. I don’t know what I did wrong. I made a second batch and whilst not as runny it still wasn’t thick enough.
This cake was an absolute hit with my family and so easy to make. Will certainly use this recipe again!
This carrot and pineapple cake is just scrumptious. I do baking for my ward every weekend for the doctors and nurses (I work as an Inpatient Receptionist at a hospital) and the feed back was that it is the best cake they have tasted. I have been asked to bake it again as within an hour the whole cake had gone and some of the team didn't have a chance to taste it.
Yummiliscious. So more-ish as rich and moist I had only brown sugar, it kept for a week without spoiling in the heat of summer. My partner works away on a farm. Going to use it for Apple picking farewells. They all love it.
Have made this cake on a number of occasions & hands down its is the best ever! Moist & delicious. I tell everybody it’s a secret family recipe
Have made this cake on a number of occasions & hands down its is the best ever! Moist & delicious. I tell everybody it’s a secret family recipe
With the can of Pineapple is it drained or undrained (juice)?
I made the cake last week and drained the juice the cake work out perectly but just had a thought if i was doing the recipe right.
Chelsea Sugar:
You were correct to drain the pineapple.
The best Carrot Cake and makes a large size cake. I add a mashed banana to the wet ingredients to keep it moist.
I have made this cake several times as a birthday cake and everyone loves it. Easy and feeds quite a lot of people.
Best carrot cake EVER! I'm a competent cook and baker and this is hands down the best carrot cake recipe I've tried :)
I used to always make this cake recipe with pineapple in the microwave always turned out light and moist. First time cooking in the oven and it was perfect. Five stars.
Loved it I used to be a baker and made this a lot, but this one is so much nicer with the cinnamon
I have a family of 11 and this is one of our favourite carrot cakes .
what is the icing sugar quantity please? missing from the recipe. Yummy cake!
Very similar to a favourite recipe of mine and worked just as well. I add a tablespoon of cocoa to mine and the use the same icing as this recipe, but sprinkle finely grated lemon zest on top.
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