Moist Carrot & Pineapple Cake


  • 4 eggs
  • 500 ml (2 C) brown sugar
  • 250 ml (1 C) sunflower oil
  • 1 x 432 g can Rhodes Pineapple Crush in Light Syrup, drained, syrup
  • reserved
  • 500 ml (2 C) cake flour
  • 15 ml (1 T) ground cinnamon
  • 7.5 ml (1½ t) bicarbonate of soda
  • 10 ml (2 t) baking powder
  • 5 ml (1 t) salt
  • 500 ml (2 C) grated carrot
  • 125 ml (½ C) pecan nuts, chopped
  • 65 ml (¼ C) butter
  • 1 x 175 g tub plain cream cheese
  • 500 ml (2 C) icing sugar, sifted


  1. Beat the eggs and sugar together until light and fluffy. Slowly beat in the oil and 125 ml (½ C) reserved pineapple syrup.
  2. Sift the flour, cinnamon, bicarbonate of soda, baking powder and salt together and fold into the liquid mixture. Stir in the Rhodes Pineapple Crush, carrot and pecan nuts.
  3. Pour the batter into a lined cake pan and bake in a preheated oven at 180 °C for 30 - 40 minutes or until a skewer, when inserted in the middle, comes out clean. Allow to cool.
  4. To make the icing: cream the butter, add the cream cheese and beat for one minute. Add the icing sugar, mix until well blended and ice the cake as desired.


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