Carrot And Pineapple Cake
This delightful carrot, banana, and pineapple cake recipe is a wonderful blend of fruity flavors and moist textures. With the sweetness of bananas and a hint of tropical pineapple, each bite is a burst of sunshine in your mouth. The addition of grated carrots adds a lovely earthy note and a pop of color, while sultanas bring a touch of chewiness. Baked to perfection, this cake is a perfect treat for any time of the day.
— Constant Cookbook
Ingredients
- 300g grated carrot
- 2 small bananas (pureed)
- 50ml sunflower oil
- 350g of very small pineapple chunks in natural juice
- 110g golden caster sugar
- 400g wholemeal self raising flour
- 2 medium eggs
- 1tsp baking powder
- 110g sultanas/raisins
- 2tbsp honey
Instructions
- Preheat the oven to 180C.
- Mix together the sugar with the sunflower oil, add the eggs and mix well.
- Add the pineapple chunks (it works well to slightly blend them - but not too much as you want some chunks to be left). Mix well.
- Gradually add the flour and mix in. Finally add the baking powder, honey, grated carrot and sultanas.
- Pour the mixture into a greased tin and bake in the oven for 30-40mins until risen and when a fork comes out of the cake clean.
- Leave to stand and set for at least 45 minutes before serving then enjoy!
Yield
Makes 15 pieces
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