Carrot and Pineapple Cake

Frank Bordoni's delectably moist cake is lightly studded with walnut pieces and covered with a luscious cream cheese frosting
By Frank Bordoni
Carrot and Pineapple Cake
  • Rating:
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the cake

  • 3 large eggs
  • 400 g caster sugar
  • 200 ml vegetable oil
  • 500 g unpeeled carrots, grated
  • 75 g crushed pineapples
  • 75 g walnut pieces
  • 2.5 tsp vanilla extract
  • 700 g self-raising flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 3 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg

For the frosting

  • 250 g cream cheese
  • 75 g icing sugar, sifted
  • vanilla extract, to taste


1. Preheat the oven to 180C/gas 4. Grease and line a 25cm round cake tin or 2 x 500g loaf tins.

2. In a large bowl, whisk the eggs until light. Add the sugar, oil, grated carrots, pineapple, walnuts and vanilla extract and continue to beat until all the ingredients are well mixed.

3. Sift the dry ingredients and add to the egg mixture little by little. Spoon the mixture into the cake tin and bake for about 1 hour, until risen and firm to the touch.

4. Remove the cake from the oven and cool in the tin for 5 minutes before turning out onto a rack. Leave to cool.

5. For the frosting; beat the cream cheese, icing sugar and vanilla extract until smooth.

6. Using a palette knife spread the frosting over the cake and serve.

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