Crushed Pineapple Carrot Cake

I love baking with a can of crushed pineapple and combined with the ease of baking with oil, trust me, this is one of the easiest bakes!! Except for grating the carrots - hey ho, can’t have it all ways. But it is worth it. An old friend passed this recipe on to me some time ago and I kept forgetting to make it. Well, I wish I had before now. I made this for dessert after a Sunday roast.

You will need a 9 “ x 12 or 13” tray bake pan, not too shallow, greased. Line it with parchment, hanging plenty over the long ends to help you lift it out. Pre heat your fan oven to 160C

10 oz plain flour, sifted

1 heaped teaspoonful baking powder

large pinch of salt

1 teaspoonful cinnamon [a little more if you wish]

12 oz caster sugar

8 fl oz of rapeseed oil [or vegetable]

3 large eggs

1 teaspoonful vanilla extract or bean paste

1 can of crushed pineapple, drained as much as you can

8 oz of grated carrot

3 oz desiccated coconut

In a large bowl, whisk together the sugar, oil, eggs and vanilla until well combined then stir in the carrots, pineapple and toasted coconut. Then fold in the remaining dry ingredients. Mix well.

Tip into your prepared tin and bake for about 40 mins, until golden and firm to the touch. Cool in the tin for a short while, before lifting out, holding the long ends of the baking parchment. When cool…….

8 oz cream cheese

3 heaped  tablespoonfuls of icing sugar

a little grated lemon zest

2 oz desiccated coconut

Make a topping with the cream cheese, zest and icing sugar, then lightly spread it over the tray bake. Cut into square or slices. Sprinkle with the extra toasted coconut.

Yum yum. So very good. Very moist and the tropical flavour combinations are just perfect.

Note: I like to add some dried fruit to my carrot cake…. sometimes. Golden sultanas are good. 

It is also great if you lightly toast the desiccated coconut before using. Use a dry fry pan, tossing all the while until lightly browning.