A generous and fragrant carrot cake that blends warm spices, pineapple, and coconut for a tropical twist.
Yield: 20 servings | Prep Time: 10 mins | Total Time: 2 hrs 10 mins | Difficulty: Medium
Ingredients
- 100 g (approx. 1/2 cup) grapeseed oil (plus extra for greasing)
- 300 g (approx. 2 cups) carrots, cut into pieces
- 3 large eggs
- 1 tsp natural vanilla extract
- 100 g (approx. 1/2 cup packed) dark brown sugar
- 220 g (approx. 1 3/4 cups) plain flour
- 2 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- 1 pinch of salt
- 275 g (approx. 9.7 oz) canned pineapple pieces, drained
- 80 g (approx. 1 cup) desiccated coconut (plus extra for decorating)
- 100 g (approx. 1 cup) walnuts or pecan nuts, halved (plus extra for decorating)
Instructions
Preheat: Preheat your oven to 350°F (180°C). Grease and line a cake tin (approx. 9-10 inches / 24-26 cm) with parchment paper. Set aside.
Grate: Place the carrots into a mixing bowl or food processor and grate or finely chop them.
Base Batter: Add the grapeseed oil, eggs, vanilla extract, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cardamom, and salt. Mix until the batter is smooth. Scrape down the sides of the bowl with a spatula.
Fold in Extras: Add the pineapple pieces, desiccated coconut, and the walnuts or pecans. Mix gently to distribute the pieces evenly.
Bake: Pour the batter into the prepared tin and bake for 45 to 60 minutes at 350°F (180°C). Check for doneness by inserting a wooden skewer into the center; it should come out clean.
Cool: Allow the cake to cool in the tin for 30 minutes, then transfer it onto a wire rack to cool completely before decorating.
