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