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Carrot and Pineapple Cake Recipe-3051

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This is a moist, luscious cake filled with carrots, nuts, and spices–a real treat. It also freezes well.

Yield: Serves 16


  • 1 pound whole wheat flour (about 3 1/3 cups)
  • 2 tablespoons baking powder
  • 1½ teaspoons salt
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ cup dark brown sugar
  • ½ cup light olive oil
  • 2 eggs, lightly beaten
  • 12 ounces carrot, grated (about 2½ cups)
  • ½ cup walnut pieces
  • ½ cup raisins
  • ½ cup dry, unsweetened coconut
  • 9 ounces crushed pineapple in natural juice (about 1 cup)
  • Confectio ners sugar, for dusting (optional)


1 Preheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper. (If you have no parchment paper, then grease and flour the pan’s bottom.)

2 Mix all the dry ingredients together in a large bowl. Add the remaining ingredients except the confectioners’ sugar and mix well until evenly combined.

3 Transfer the batter to the prepared pan and level the surface. Bake in the center of the oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.

4 Cool in the pan for 15 minutes, then transfer to a wire rack until completely cold. Dust with confectioners’ sugar before serving.

© Anthony Worrall Thompson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is provided by the author.

Per slice: 259 cal., 13g fat, 2.5g sat, fat, 0.08g sodium, 34g carbohydrate


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