Carrot & Pineapple Cake
Recipe type: Cakes & Bakes
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
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.
  • 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
  1. Heat the oven to 350F/180°C (gas mark 4) and line a 23cm sandwich tin.
  2. Peel and grate the carrot and set to one side.
  3. 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.
  4. Stir in the grated carrots, pineapple and chopped walnuts.
  5. Pour into the tin and bake for 40/45 mins - the cakes are done when a skewer inserted into the centre comes out clean.
  6. Remove from the tin and cool on a wire rack.
Recipe by HEALTHY-CHEF at