Carrot and Pineapple Cake | Community Recipes | Nigella's Recipes | Nigella Lawson
A twist on classic carrot cake, boosted with juicy pineapple for extra moisture and flavor.
Ingredients
- 225 millilitres sunflower oil
- 275 grams soft brown sugar
- 1 teaspoon vanilla essence
- 4 eggs
- 300 grams plain flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- 225 grams carrots (peeled, grated)
- 432 grams pineapple chunks (with juice reserved)
- 100 grams sultanas
- 175 grams icing sugar
- 2 tablespoons pineapple juice
- flaked almonds (for sprinkling)
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