Prep Time

45 mins

Cook Time

1 hour


  • Ingredients

  • 3 cups self raising flour

  • 2 cups caster (superfine) sugar

  • 1 1/2 teaspoons bicarbonate soda (baking soda)

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 3 carrots, grated (about 2 cups)

  • 1 cup crushed tinned pineapple in syrup, not drained

  • 4 eggs

  • 1/2 cup canola or vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 cup sultanas

  • 1 cup walnuts, chopped


This cake is so moist, the pineapple compliments the cream cheese frosting which you will want to eat by spoonful.

Pairs well with …..

A light fragrant tea such as camomile and jasmine

  • Frosting:

  • 250 grams (8.8 oz) cream cheese, room temperature

  • 45 grams (1.5 oz) butter, room temperature

  • 3/4 cup raw (light brown) sugar

  • 1/2 teaspoon vanilla extract

Hints and tips:

Store in an airtight container in refrigerator, it will keep for days and still be moist and delicious

Preheat oven to 160C (320F) grease and line with baking paper, a square 20cm (8 inch) cake tin.

In a medium bowl, whisk together the flour, bicarbonate soda, salt and cinnamon. Set aside.

In a larger bowl whisk eggs, caster sugar and vanilla. Add the oil a little at a time until well combined. Stir the flour mixture into the egg mixture with a spoon or spatula and then gently fold in the carrot, walnuts, sultanas and pineapple.

Pour into the prepared tin and bake for 1 hour. Test by inserting a skewer into the centre of the cake, if it comes out clean, the cake is ready. It may take 1 hour and 15 minutes, as ovens can differ.

Transfer the cake to a cooling rack for 10 minutes, then invert onto the rack until cake is cold.

For the Frosting:

Using an electric mixer, on medium setting, beat the cream cheese, sugar, vanilla and butter until very smooth and creamy. This may take around 5 minutes.

Spread frosting over cooled cake. Sprinkle with some grated lemon zest, if desired