Carrot and Pineapple Cake

Baked in a ring pan, and it’s an easy and delicious Carrot and Pineapple Cake.

Ingredients:

  • 500 ml of sugar
  • 4 eggs
  • 250 ml of oil
  • 500 ml grated carrots
  • 2 teaspoons fine cinnamon
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 tin crushed pineapple (439g)
  • 4 x 250ml cake flour
  • Add chopped walnuts or pecan nuts
Carrot and Pineapple Cake Ring

Method:

  1. Cream sugar and eggs.
  2. Add oil and grated carrots
  3. Sieve dry ingredients
  4. Add crushed pineapple with water in a tin. Add nuts.
  5. Grease and line a ring pan tin.
  6. Bake for 1 hour or 1 hour and 30 min on 180 C until a skewer comes out clean.
  7. Method:
  8. Combine all ingredients well & spoon over the top of the cooled cake.

Decorate with walnuts. Recipe from Kuier Magazine

Prepared, tried, and tested Feriel Sonday

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