Carrot & Pineapple Cake
This is a moist, bursting with fruit, nuts kind of cake which keeps really well for up to 1 week. Its important to use quite a shallow cake tin otherwise it will take longer to cook, would work equally well baked in a tray and sliced into squares once cooled.
Recipe type: Cakes & Bakes
Serves: 10 slices
- 180g carrots, grated
- 100g fresh/tinned pineapple diced into 2cm chunks
- 80g xylitol/stevia
- 75g walnuts, chopped plus 50g whole for on top
- 50g raisins
- 200g unrefined self-raising flour (I used wholemeal)
- 1tsp bicarbonate of soda
- 1tsp mixed spice
- 150ml mild olive oil
- 2 medium organic free-range eggs
- 1tsp vanilla extract
- Heat the oven to 350F/180°C (gas mark 4) and line a 23cm sandwich tin.
- Peel and grate the carrot and set to one side.
- Sieve the flour, bicarbonate and mixed spice and mix with the xylitol/stevia in a bowl then fold in the oil and eggs until combined.
- Stir in the grated carrots, pineapple and chopped walnuts.
- Pour into the tin and bake for 40/45 mins - the cakes are done when a skewer inserted into the centre comes out clean.
- Remove from the tin and cool on a wire rack.