Carrot Cake with Pineapple Recipe
Carrot Cake with Pineapple
Total time: 30 to 60 minutes

Preheat the oven to 180° C (350° F)
Preparation time: 15 minutes
Baking time: 30 minutes

Difficulty: Easy
Chef's Note

To create the decoration, set aside a little of the icing and add a few drops of food coloring. Pipe out the carrot with a pastry bag: use a round tip for the carrot and a half-shell tip for the stem.

For the icing
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For 1 cake

- 685 ml (2 3/4 cups) carrots
- 250 ml (1 cup) crushed pineapple
- 4 whole eggs
- 1 packet yeast (or substitute1 level tbsp. baking powder)
- 1 1/4 tsp. baking soda (if you're using baking powder instead of yeast)
- 250 ml (1 cup) vegetable oil or other neutral oil that can stand up to high heat
- Ground cinnamon and cloves to taste
- 375 ml (1 1/2 cups) brown sugar
- A small pinch of salt
- 315 ml (1 1/4 cups) flour

- 500 ml (2 cups) cream cheese
- 250 ml (1 cup) icing sugar
- 2 tsp. pure vanilla extract
  1. Wash, peel and grate the carrots finely.
  2. Dissolve the yeast in a little warm water to obtain a light, airy crumb.
  3. Combine the dry ingredients and spices in a bowl.
  4. Add the oil, yeast and crushed pineapple; mix well; add the eggs one at a time, whisking well between each addition.
  5. Pour the batter into a non-stick cake pan - if using an ordinary pan, butter and sugar all the surfaces.
  6. Bake in a 180° C (350° F) oven for about 30 minutes. Check for doneness with a skewer or the point of a knife.
  7. Turn out of the pan onto a rack and let cool.


  1. Beat the cream cheese until soft and smooth.
  2. Mix in the icing sugar and vanilla.
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