I was informed that carrot cake with pineapples is very delicious and I just had to try baking it to savour it. So, I went about experimenting with the ingredients that I have and the result was a delicious Pineapple Carrot Cake. It was moist and not too sweet. (I am always careful with sugar as I did not want my family to eat too sweet cakes.) I will be baking it again once I get hold of a can of pineapples as I did not have enough of it this time; the cake was gone in no time as I had my in-laws with me.
Ingredient:
Dry Ingredients:
- 250 g flour
- 7 g baking powder
- 4 g baking soda
- 3 g salt
- 3 g cinnamon powder
- 100 g chopped walnut (roasted)
Wet Ingredients:
- 130 g castor sugar
- 30 g brown sugar
- 4 eggs
- 250 ml melted butter (can use corn oil)
- 225 g carrot
- 200 g pineapples (from the can)
Decoration:
- 12 pieces roasted walnut
Method:
- Whisk sugars and eggs till sugar has dissolved. Use all white sugar if you do not want a dark cake.
- Add melted butter and continue to mix till oil is incorporated.
- Add eggs, one at each time and whisk to incorporate each egg fully.
- Add flour and mix.
- Add carrots and pineapples. Mix well.
- Finally, add the chopped walnuts.
- Pour into 8 inch x 8 inch lined baking pan.
- Bake at a pre-heated oven at 180 deg C for 35 minutes or when a skewer inserted comes out clean.
- Immediately remove the cake from the pan and let it cool down completely before slicing it up.
- Enjoy.
