This cake is light and fresh, with plenty of natural sweetness coming from the pineapple, carrots, cinnamon and nutmeg. The chopped pecans add in an extra boost of fibre and a nice texture to the cake.
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Carrot and Pineapple Cake
12
Serves
0.2
Serves of fruit (per serve)
0.3
Serves of vegetables (per serve)Ingredients
- 1 ¼ cup plain flour (or gluten free flour)
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup sugar
- 2 large eggs
- ⅓ cup olive oil
- 2 cups carrot, grated
- 400g can crushed pineapple, drained
- ⅓ cup pecan nuts, chopped
Method
- PREHEAT oven to 180°C and line a slice tin or a 20cm round cake tin with baking paper.
- MIX all ingredients together except carrot, pineapple and nuts.
- FOLD in carrot, pineapple and nuts.
- POUR mixture into prepared tin.
- BAKE for 20-35 minutes, or until golden brown and a skewer comes out clean.
Recipe Notes
This cake is light and fresh, with plenty of natural sweetness coming from the pineapple, carrots, cinnamon and nutmeg. The chopped pecans add in an extra boost of fibre and a nice texture to the cake.
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Nutrition per serving
|
761kj kJ |
9.4g Fat |
1.4g Sat. Fat |
20.5g Carbs |
10.1g Sugars |
1.7g Fibre |
3.1g Protein |
128mg Salt |
| 848kj per 100 g |
10.5g per 100 g |
1.5g per 100 g |
22.8g per 100 g |
11.2g per 100 g |
1.9g per 100 g |
3.4g per 100 g |
142mg per 100 g |
Acknowledgements
Recipe originally published and created by Country Kitchens.