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Carrot & pineapple cake


  • Preheat oven to 180°C normal (NOT FAN FORCED!)
  • Sift 1 cup flour with the baking powder, bicarb, cinnamon and salt into a large bowl. Set aside.
  • Whisk the oil with the sugar and eggs on high in a stand mixer for about 3 mins until lightly thickened and light in colour.
  • Then reduce the speed to low and add the flour in 3 lots, whisking until the batter is smooth, scraping down the sides with a spatula as you do so. Remove to a large bowl.
  • Add the grated carrot with the walnuts, raisins and pineapple. Mix well using a wooden spoon.
  • Then brush a springform cake tin with melted butter and sprinkle with flour. Tap out any excess flour and spoon in the batter. Smooth the top and cook in the oven for about 35-45 mins until a skewer comes out clean.
  • When ready, let the cake cool in the pan for 10 mins on a rack, before unmolding and setting aside to completely cool.
  • Then slice and serve with butter on the side, if you like.
  • from “Sarabeth’s Bakery” by Sarabeth Levine


  • 1+ cups unbleached plain flour
  • 1 tspn baking powder
  • 1 tspn bicarb soda
  • 1 tspn ground cinnamon
  • ½ tspn table salt
  • 2/3 cup canola or vegie oil
  • 1 cup caster sugar
  • 2 large eggs, at room temperature
  • 1½ cups coarsely shredded carrot
  • 55 gm walnuts, toasted & coarsely chopped
  • ½ cup raisins
  • ½ cup very well drained, crushed pineapple
  • good quality unsalted butter

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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