Carrot and pineapple cake

Recipe by
Total Time:
2 hours
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 2.5 cups - finely grated carrots (4 large carrots)
  • 1.5 cups - walnut quarters
  • 1 cup - fresh pineapple chunks
  • 1 cup - golden raisins
  • 1 cup - unsweetened coconut flakes
  • 2 cups - cake flour
  • 2 tsp - cinnamon powder
  • 2 tsp - baking soda
  • 1/2 tsp - of salt
  • 4 large eggs
  • 1.5 cup - sugar
  • 1/2 cup to 1 cup of vegetable oil

How to Make Carrot and pineapple cake

  • Preheat the oven to 375 degrees F.
  • Grease the sides and bottom of the pan.
  • Line the bottom with the circle of parchment paper, and dust the sides with flour.
  • Have all the ingredients measured out before you start combining them.
  • In a large bowl, mix together carrots, nuts, pineapple, raisins, and coconut.
  • Sift the dry ingredients except the sugar into another bowl.
  • Toss about 1/2 cup of the dry ingredients into the carrot mixture.
  • Beat the eggs and sugar at high speed until they form a ribbon.
  • Continue mixing at low speed while you add the oil.
  • Remove from the mixture and fold in the dry ingredients.
  • Pour the batter over the carrots mixture and gently fold it in.
  • Pour into the prepared pan and bake until a toothpick inserted in the centre comes out dry (about 1 hour and 15 minutes).
  • Cool on the rack.
  • When cool, remove from the pan, strip off the parchment, and set on a cake plate.
  • Serve at room temperature.