Pineapple & Carrot Cake

You will need

3 Litre Pan & Cover with Insert Pan (oven)
Large Skillet & Cover (stove top)


  • 2 Cups Plain Flour
    21/2 Tsp Baking Soda
  • 1 Tsp Salt
    1 Heaped Tsp Mixed Spice
  • 1 Heaped Tsp Cinnamon
    4 Eggs
    3/4 Cup Firmly Packed Dark Brown Sugar
  • 11/2 Cups White Sugar
    11/2 Cups Vegetable Oil
  • 1 Cup Carrot, grated
  • 1/2 Cup Walnuts, chopped
  • 1/2 Cup Pineapple, chopped
  • Icing
  • 1 Tub Cream Cheese   
  • 2/3 Cup Icing Sugar
  • Grated Rind and Juice of One Lemon


    Not only does this cake look great, it tastes fantastic! You might want to make a little extra icing, sneak away and enjoy licking the bowl, spoon and your fingers. In your double boiler sift plain flour, baking soda, salt, mixed spice and cinnamon. Beat in eggs, brown sugar, white sugar and vegetable oil. Beat on a low speed for 1 minute, scrape down the sides and in the groves of your double boiler and beat for another 2 minutes on a medium speed. Mix in by hand the carrot, walnuts and pineapple.

    For Baking On The Stove Top:

    Melt a knob of butter in the large skillet to grease the pan and cook with cover on, vent open at 1/3 heat for 1 hour or until skewer comes out clean when tested.

    For Baking In The Oven:

    Melt a knob of butter in the large skillet to grease the pan. Fan bake for 11/2 hours on 180ºC or until skewer comes out clean when tested. When completely cooled, carefully cut horizontally through so you have two flattish cakes, ready to be iced and put back together as a double-decker. This cake looks great and will really impress the in-laws.


    Combine cream cheese, icing sugar, lemon rind and juice.