Carrot-Pineapple Cake

Submitted by Nobility_Cuisine on Sat, 05/17/2014 - 20:27.


7 oz (200 g) thinly ground carrot
7 oz (200 g) pineapple, cut into medium cubes
5 oz (140 g) flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
3.5 oz sugar
3 oz (80 g) vegetable oil
1 tbsp vanilla sugar
Pinch of ground nutmeg
2 egg
3.5 oz (100 g) crushed walnuts
2 tbsp sugar powder


In a small dish, stir a flour, a baking powder,a salt, a cinnamon, and a nutmeg thoroughly.

In a larger dish, whip eggs, a vegetable oil, a sugar, and a vanilla sugar for about 1-2 minutes.

Pour the flour mixture into the dish with the egg mixture, and knead a dough.

Stir-in ground carrots into the dough.

Pre-heat an oven to 370 F (180 C).

Stir-in pineapples and walnuts into the dough, make dough surface even, and place dough into a baking mould.

Bake for about 1 hour, until a wooden stick that sticks a cake stays clean, then take out of the oven, and let a cake to cool in the mould.

Turn out the cake on a dish, and sift with a sugar powder.

Slice, and serve.


You may substitute a carrot with a pumpkin.