Carrot Pineapple Cake Recipe

Unleash this moist carrot and pineapple cake for the most special of occasions and watch it take center-stage. The carrots and pineapple work together to keep this cake so super moist and wholesome. When you make this delicious Carrot and Pineapple Cake for your family or friends, and you will not even have a crumb left over – it is that good and is easy to make too. A perfect cake to enjoy any time of year.

Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions and since carrots and pineapples belong this group expects numerous possible health benefits from them.

Carrot Pineapple Cake Recipe

The carrots and pineapple combination seems to add to the moisture. The absolute best carrot pineapple cake – I love this cake and you will too.


↪1 cup or 250 ml unsweetened crushed pineapple, drained
↪2 cups or 500 ml whole wheat flour
↪2 tsp or 10 ml ground cinnamon
↪2 cups or 500 ml grated carrots
↪2 tsp or 10 ml baking powder
↪1 ¹/₂ tsp or 7 ml baking soda
↪¹/₂ cup or 125 ml raisins
↪¹/₂ cup or 125 ml honey
↪³/₄ cup or 170 ml oil
↪ tsp or 2 ml salt
↪3 eggs, beaten


Preheat oven to 350°F/180°C. Grease and flour a rectangular baking pan, or two square (or round) pans. In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Add the oil, honey, and eggs. Mix well. Now add the carrots, pineapple, and raisins, mix well again. Pour into the prepared pan(s). Bake until a toothpick inserted in the center of the cake comes out clean (about 35-40 minutes). Cool in pans.
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