Carrot and Pineapple Cake
Carrot and Pineapple Cake
Try this quick and easy cake recipe by Stacie Stewart from The Big Eat with Ching
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 40 minutes
  • Cooking Time 60 minutes
  • Yield 8 servings
  • For the cake:
  • 190 grams plain flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons bicarbonate of soda
  • 2 teaspoons Chinese five spice
  • 125 millilitres vegetable or Sunflower oil
  • ¼ fresh Pineapple or 1 small tin, very finely chopped
  • 3 Eggs
  • 190 grams caster sugar
  • 2 teaspoons Vanilla extract
  • 3 medium Carrots, grated
  • For the frosting:
  • 125 grams softened butter
  • 175 grams cream cheese
  • 450 grams icing sugar
  • 2 teaspoons Vanilla
  • For the brittle:
  • 100 grams toasted Pecans
  • 100 grams caster sugar
  • A pinch of five spice
  1. Preheat the oven to 180 degrees Centigrade or 160 degrees in a fan oven.
  2. Grease and line an 8 inch (20 centimetre) cake tin
  3. In a bowl, sieve together the flour, baking powder, baking soda and Chinese five spice and mix them
  4. In another large bowl, whisk the oil, eggs and sugar together for a few minutes until well combined
  5. Stir in the pineapple, vanilla and carrots
  6. Slowly add the wet ingredients to the dry ingredients in stages, folding gently, being careful not to overbeat it
  7. Fill the cake tin with the mix and bake for 1 hour to 1 hour 15 minutes until a skewer comes out clean and the cake is springy to the touch
  8. For the frosting, beat the butter and cream cheese until just combined, don’t overbeat it or the cream cheese can curdle
  9. Beat in the vanilla and icing sugar and whisk until thick and creamy
  10. Decorate the top and sides of the cake with the mix
  11. For the pecan brittle, heat the sugar in a frying pan until it reaches a medium amber stage. Remove it from the heat and add the pecans and five spice, stir carefully and tip it out onto baking parchment
  12. Once set break the brittle and use it to decorate the cake

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