Carrot Cake with Pineapples

Carrot Cake with pineapples added give the traditional cake a nice texture and makes it all the more moist!


(For The Cake)
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoon ground cinnamon
1 3/4 cups brown sugar
1 cup peanut oil (you can use vegetable oil)
3 eggs
1 teaspoon vanilla extract
1 cup walnuts (chopped) / 1/2 cup for topping
2 cups shredded carrots
1 cup pineapples (chopped)

1 pack cream cheese (i used Philadelphia)
75g unsalted butter (1/3 of your 227g butter block)
50g icing sugar

1. Preheat oven to 175 degrees
2. Butter a 9 x 13 inch pan and line with baking paper
3. Mix flour, baking powder, soda, salt and cinnamon together
4. Make a well in the centre of the mixture add sugar, oil, vanilla essence, eggs
5. Mix in carrots, pineapples and walnuts
6. Pour mixture into pan and bake for 45 mins or until a skewer inserted comes out clean
7. Allow to cool for 10mins, invert cake out of pan
8. While cake bakes, make the frosting. Cream the cheese, butter and icing sugar till smooth.
9. With cake cooled, frost cake with cream cheese frosting, top with walnuts and serve.

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