Pineapple and Carrot Cake

So simple to make, this sweet moist pineapple and carrot cake is sure to become a family favourite.

Serves: 8


  • 1 cup finely chopped pineapple
  • 1.5 cups grated carrot
  • 0.75 cup wholemeal flour
  • 0.75 cup flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup raw sugar
  • 3 eggs
  • 0.5 cup oil
  • 0.25 cup chopped pecan nuts or walnuts

Pineapple and carrot cake

Preheat the oven to 180 degrees celcisu. Line a 20 cm round cake tin with baking paper.

Combine all the ingredients in a large bowl and mix well. Pour the batter into the tin.

Bake in the preheated oven for 1 hour or until a cake tester inserted into the centre of the cake comes out clean. Cool.

Serve with extra pineapple slices and yoghurt.


  • This recipe was bought to you by Dole.

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