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Carrot and pineapple cake with cinnamon frosting

Carrot and pineapple cake with cinnamon frosting recipe

carrot and pineapple cake with cinnamon frosting




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    • cup (230 g) Clover Mooi River Butter, softened
    • 1 cup (210 g) castor sugar
    • 3 eggs, beaten
    • 2 cups (250 g) carrot, finely grated
    • 1 cup (100 g) pecan nuts, chopped
    • ½ cup (75 g) crushed pineapple
    • 1 orange, zest
    • 2 cups (280 g) cake flour
    • 2 tsp (10 ml) bicarbonate of soda
    • 2 tsp (10 ml) baking powder
    • 2 tsp (10 ml) cinnamon
    • 1 tsp (5 ml) nutmeg
    • ½ tsp (2 ml) salt
    • Cinnamon frosting:
    • ½ cup (125 g) smooth cream cheese
    • ¼ cup (60 g) Clover Mooi River Butter
    • 3 cups (390 g) icing sugar
    • ½ tsp (2 ml) vanilla essence
    • 1½ tsp (7.5 ml) ground cinnamon

    Preheat oven at 180˚C and grease a 28 cm loose-bottomed spring form cake tin.

    Cream the butter and sugar together until pale and fluffy.

    Add the eggs one at a time, beating well after each addition.

    Add the carrots, pecan nuts, pineapple and orange zest and stir to combine.

    Sift the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and together and add to the carrot mixture.

    Pour batter into cake tin and bake for 50 - 60 minutes or until an inserted skewer comes out clean.

    Rest for 5 minutes and transfer to a wire rack to cool.

    Once completely cooled, ice the top of the cake with the cinnamon frosting.

    Cinnamon frosting

    Beat the cream cheese until smooth.

    Add the butter and using an electric whisk, beat until combined, gradually add the icing sugar until mixture thickens.

    Stir in the vanilla and ground cinnamon.