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Tina's carrot, banana & pineapple cake


  • Preheat oven to 160°C.
  • Mix together the flour, baking powder, bicarb and salt in a large bowl. Add the sugar, oil, eggs and bananas, and mix well with a wooden spoon. Then add the pineapple, walnuts and carrot and, once again, mix well.
  • Spray a springform cake tin with oil and line the base with a round of baking paper. Then pour the cake mixture into the tin, give a good shake and cook in the oven for about 1¼-1½ hours until risen and golden, and a skewer comes out clean.
  • Place the tin on a cake rack for about 10 mins and then turn out. Remove the paper and set aside to cool.
  • To make the icing, beat cream cheese with a fork until soft and then add the icing sugar and lemon juice. Gently mix and smear over the top of cooled cake.


  • 300 gm plain flour, sifted
  • 1 tspn baking powder
  • 1 tspn bicarb of soda
  • ½ tspn salt
  • 175 gm soft brown sugar
  • 175 ml vegetable oil
  • 3 eggs
  • 250 gm ripe bananas, peeled & mashed
  • 2-3 pineapple rings (canned or fresh), finely chopped
  • 50 gm chopped walnuts
  • 175 gm grated carrot
  • cooking oil spray
  • 200 gm soft cream cheese
  • 100 gm icing sugar
  • 5 tspn lemon juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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