Carrot Pineapple Cake

The Carrot Pineapple Cake is an easy to make cake and requires only hand mixing. We also do not require any Baking Powder or butter for this cake. Just some soda-bi-carb (baking soda) and oil is good enough to bring the cake together. The Carrot Pineapple Cake will make a good tea time snack.

Serves: 6 to 8 Persons

Prep. Time: 30 Mins.

Baking Time: 55 to 60 Mins

For the Cake:

Maida [APF] – 200 gms
Carrots (finely grated) – 180 gms
Canned Pineapple (drained, chopped very fine) – 125 gms
Walnuts (chopped) – 80 gm (optional)
Eggs (at room temp.) – 3 small
Castor Sugar – 300 gms
Cinnamon Powder – 1 tsp.
Nutmeg Powder – ½ tsp.
Vanilla Essence – ½ tsp.
Baking Soda – 1 ¼ tsp.
Vegetable Oil (neutral taste) – 170 ml
Salt – ¼ tsp.

For the Cream Cheese Frosting:

Cream Cheese – 50 gms
Salted Butter (soft) – 15 gms
Icing Sugar – 100 gms
Lime Juice – ⅓
Vanilla Essence – a drop

Step 1: Take a round cake tin (8 inch) and grease it and then line it with parchment paper.

Step 2: Set your oven to pre-heat to 180° C.

Step 3: Take the maida, baking soda, salt, cinnamon and nutmeg powder and mix. Then sift twice. Then add the chopped walnuts and leave aside.

Step 4: Whisk the eggs, sugar, oil, vanilla essence, chopped pineapple and grated carrots using a hand whisk until the sugar dissolves.

Step 5: Next, fold in the flour-walnut mixture using the whisk till well combined.

Step 6: Pour the batter into the prepared tin. Tap the tin to settle the batter and spread evenly. Bake in your preheated oven at 180° C for 1 hour or till a knife or a wooden skewer when inserted into the cake comes out clean. Remove from the oven and cool. Demould once completely cold and place on a wire rack.

Step 7: For the cream cheese frosting, sieve the icing sugar to remove lumps if any.

Step 8: Take the sieved icing sugar, the cream cheese and butter and whisk using an electric beater on low speed.

Step 9: Add the vanilla essence and lime juice and beat until creamy and fluffy on medium high speed.

Step 10: Take the frosting in a piping bag with a nozzle of choice and pipe on the cake.