Pineapple Carrot Cake is a moist yummy cake made with crushed pineapple and grated carrots. It has a combination of natural sweetness that comes from the carrots and a tropical flavor from the pineapple.

You can add in some spices like cinnamon, nutmeg or ginger that will give the cake some touch of warmth. You can top it up with cream cheese frosting for that amazing creamy flavor. You also add in some raisins or walnuts for extra crunchiness.

For similar recipe check out the following: Super Soft Lemon Cake

Ingredients For Making Pineapple Carrot Cake

• 225 g Self raising flour
• 125 g butter
• 125 g castor sugar
• 1 large egg
• 1 tsp. ginger powder
• 150 ml crushed pineapple puree
• 2 carrots, washed, peeled and grated

How To Make Pineapple Carrot Cake

1. Take a baking tin that is about 15 centimeters in diameter and 8 centimeter in height, and line it with parchment paper and set it aside, turn on the oven to 180 degrees.
2. Cream the butter and sugar together until fluffy, beat in the egg, then fold in the flour and ginger powder until well combined.
3. Add in the crushed pineapple puree and grated carrots into the batter and fold until well incorporated.
4. Put the batter into the baking tray, tap the tin and put into the pre-heated oven and bake for 45 minutes. Remove from the oven and put aside to cool, then remove from the tin and serve with tea or as you wish.