I’m a huge fan of cake recipes that incorporate veggies or fruit, I love knowing the kids are getting an extra hit of vitamins even whilst chowing down on sweets.
I came up with this recipe when I was trying to work out what to do with an over-ripe pineapple that was sitting in my fridge. If you don’t have a pineapple hanging around, a medium tin of drained, crushed pineapple would suffice.
Pineapple and carrot cake
1 cup caster sugar
3/4 cup sunflower oil
1 1/2 cup SR flour
1 small pineapple cored and finely chopped
2 small carrots peeled and grated
1. Preheat oven to 180°C and grease and line loaf tin.
2. Beat eggs and sugar until fluffy (ish), add oil and beat again for a couple of minutes
3. Sift in flour and mix gently.
4. Fold in pineapple and carrot.
5. Bake approx 45mins or until skewer comes out clean. Leave to sit for 5 mins before turning out onto wire rack to cool.
Notes: This is a super soft and moist cake and quite fragile so be gentle when turning out onto the rack to cool.
Also I’m not a huge fan of icing cakes (because the kids tend to stop once they’ve eaten all the icing leaving a slab of cake) and this one is sweet enough to eat without icing.