Pineapple and carrot fruit cake

  • 3 hrs 15 mins cooking
  • Serves 16
  • Print


Pineapple and carrot fruit cake
  • 2 cup (280g) seeded dates, coarsely chopped
  • 1 1/2 cup (240g) sultanas
  • 450 gram crushed pineapple in heavy syrup, can
  • 1 1/2 cup (360g) carrot, coarsely grated
  • 1/2 cup (55g) walnuts, coarsely chopped
  • 125 gram butter, chopped
  • 1 cup (220g) dark brown sugar, firmly packed
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 eggs, beaten lightly
  • 1 cup (150g) plain (all-purpose) flour
  • 1 cup (150g) self-raising flour
  • 1 teaspoon ground cinnamon


Pineapple and carrot fruit cake
  • 1
    Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, bringing paper 5cm above side of pan.
  • 2
    Combine dates, sultanas, undrained pineapple, carrot, nuts, butter and sugar in a large saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring mixture to the boil, reduce heat; simmer, uncovered, for 10 minutes or until mixture is thick and syrupy.
  • 3
    Remove from heat, stir in soda. Transfer mixture to a large bowl; cool to room temperature.
  • 4
    Preheat oven to 150°C.
  • 5
    Stir eggs and sifted dry ingredients into fruit mixture; spread into pan.
  • 6
    Bake about 2½ hours or until cooked when tested. Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.


You need about 2 large carrots for this recipe. This cake can be made 2 weeks ahead and refrigerated.

More From Women's Weekly Food