Carrot cake with pineapple




Prep Time


Cook Time

The pineapple in this cake keeps it moist and adds to the flavour.



For the carrot cake

  • 3 eggs
  • 1½ cups sugar
  • ¾ cup canola oil
  • ¾ cup buttermilk or ¾ teaspoon lemon juice mixed into ¾ cup milk
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • A pinch of salt
  • 2 cups grated carrot
  • 1 cup desiccated coconut
  • 1 cup chopped pecans
  • 227g can crushed pineapple in juice
  • ½ cup thread coconut — toasted
  • ¼ cup dried cranberries, to garnish
  • ¼ cup chopped dried apricots, to garnish
  • ¼ cup pumpkin seeds, to garnish

For the cream cheese filling

  • 450g cream cheese — softened
  • 115g butter — softened
  • 4½ cups icing sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, if needed


For the carrot cake with pineapple

  • Preheat the oven to 180°C (160°C fan bake). Line two 20cm-diameter round cake tins with baking paper.
  • Beat together the eggs, sugar, oil, buttermilk and vanilla. Add the flour, baking soda, spices and salt and mix gently.
  • Add the carrot, dessicated coconut, pecans and the pineapple with its juice. Mix well to combine.
  • Divide the batter evenly between the prepared tins. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool before transferring to a wire rack.
  • To make the Cream Cheese Icing, beat the cream cheese until smooth. Add the butter and beat well.
  • Add the icing sugar and vanilla and beat until smooth. Add a little milk, if needed, to achieve the desired consistency.
  • Place one of the cakes on a serving platter and spread with icing. Top with the other cake and spread the remaining icing over the top and sides of both cakes.
  • To decorate, sprinkle all over with the thread coconut and top with the cranberries, apricots and pumpkin seeds. Store in the refrigerator, bringing to room temperature 15 minutes prior to serving.