Carrot and Pineapple Cake
Serves: 12
Prep time: 15 minutes
Cook time: 20-35 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
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.
What's Great About It:
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.
