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Pineapple-Carrot Cake

Decadent pineapple-carrot cake!! Thanks to Sarie Magazine (and Herman Lensing!) we always have a recipe on hand for a special occasion. With it being Valentines Day tomorrow, what better way to treat our loved ones (and ourselves) than with this cake. Enjoy lovelies!

(Recipe Source)

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Pineapple-Carrot Cake
Course Baked Dessert
Cuisine Burst Cuisine
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
Cake
  • 750 ml Self Raising Flour
  • 15 ml Baking Soda
  • 1 ml Salt
  • 250 ml Sunflower oil
  • 500 ml fine white sugar
  • 4 large eggs
  • 320 gram or 750 ml Carrots Grated
  • 1 440 gram-tin Crushed Pineapple
  • 5 ml Ground Cinnamon
Icing
  • 250 grams Smooth Cottage Cheese
  • 80 ml Condensed Milk
  • 2 lemons Yellow skin (grated) and juice
  • Ground Cinnamon For decoration
Course Baked Dessert
Cuisine Burst Cuisine
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
Cake
  • 750 ml Self Raising Flour
  • 15 ml Baking Soda
  • 1 ml Salt
  • 250 ml Sunflower oil
  • 500 ml fine white sugar
  • 4 large eggs
  • 320 gram or 750 ml Carrots Grated
  • 1 440 gram-tin Crushed Pineapple
  • 5 ml Ground Cinnamon
Icing
  • 250 grams Smooth Cottage Cheese
  • 80 ml Condensed Milk
  • 2 lemons Yellow skin (grated) and juice
  • Ground Cinnamon For decoration
Instructions
Cake
  1. Pre-heat oven to 180˚C and spray a bundt pan with cooking spray.
  2. Sift the flour, salt and baking soda together in a large mixing bowl.
  3. Beat the eggs, oil and sugar till smooth. Add the dry ingredients and mix well.
  4. Fold the carrots, pineapple and cinnamon into the mixture.
  5. Decant mixture into bundt pan and bake for 35-40 minutes.
  6. When done, let cool on a dry rack.
Icing
  1. Mix all the icing ingredients till smooth. Pour icing over cake and sprinkle some cinnamon on top.
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