This year, I decided to change things up a bit and add some pineapple to the cake. A big plus about the pineapple is that I can leave out any dairy from the recipe as the pineapple keeps everything moist while adding a nice tropical tang.
- 150g coarsely-grated carrot (about 3 medium carrots)
- 100g diced pineapple (fresh, if possible; drain well if using canned)
- 125g all-purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 100g caster sugar
- 1 egg
- 1 tsp vanilla extract
Makes one 7″ cake.
Step 1: Preheat your oven to 175°C (350°F). Grease and line one 7-inch round cake tin.
Step 2: In one bowl, mix the carrot, pineapple, flour, cinnamon, baking soda and salt together. In another bowl, combine the oil, sugar, egg and vanilla. Pour the wet mixture over the dry and stir to combine. (Actually, you could just dump everything in a big bowl and stir like crazy.) Pour into your prepared tin and bake for 1 hour (but start checking in on it at the 50-minute mark.)
And that’s really about it. To decorate simply, I mixed up a some icing sugar with a teeny bit of water and vanilla extract until it’s runny enough to pour over the cake (cooled, mind you), and sprinkled some toasted flaked almonds over top. If you want a more conventional cream cheese icing, check out my original carrot cake recipe post.