Because sometimes you want a simple, quick, delicious cake and this recipe fits the bill. Not too large with umpteen layers to negotiate, not small and fiddly; just the right size.
With grated carrot, crushed pineapple and warm spices, this cake is moist, flavoursome and topped with the most moreish of all icings – cream cheese.

Grease and line an 8″ square tin. Preheat the oven to 180C/350F/GM 4.

Into a medium bowl, place the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and pinch of salt. Stir it with a hand whisk to combine and de-lump. Add the brown sugar and stir again to combine.

In a small bowl, place the oil and eggs, then whisk together well.

Make a well in the flour mix and add the egg/oil mixture.

Stir to combine.

Add the crushed pineapple and grated carrot

Stir in with a spatula and pour into the lined tin.

Bake for 35-40 mins.
Once baked – check by using a wooden toothpick and ensuring it comes out clean – cool in the tin for 5 mins, then remove from the tin and cool completely.

Now the frosting.

Blend together the orange zest, cream cheese and unsalted butter,

then add the icing sugar and orange juice or vanilla.

Beat together with an electric whisk until creamy and just holding its shape.

Swirl over the top of the passion cake.

Devour. Passionately.

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Carrot and Pineapple Passion Cake
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1 cup plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon (I made that a generous 1/2)
1/4 tsp freshly grated nutmeg
pinch of salt
2/3 cup soft light brown sugar, lightly packed
1/4 cup oil
2 eggs
1 cup grated carrot (2 medium carrots)
432g tin crushed pineapple, drained

Icing
3oz unsalted butter, softened
3 1/2 oz cream cheese
grated zest 1 orange (optional)
1+ cup  icing sugar
1 tsp orange juice (or vanilla extract if you’re not using orange zest)

Preheat oven to 180C/350F/GM4. Grease and line an 8″ square tin.

Combine flour, baking powder and soda, cinnamon, nutmeg and salt in a medium bowl. Stir with a hand whisk to combine.
Add the sugar and stir again to distribute.
Make a well in the middle of the flour.

In a small bowl, whisk together the oil and eggs until well combined. Pour into the well and stir to combine.
Add the carrots and pineapple and stir in.
Pour into the prepared tin and bake for 35-40 mins. Check it is baked by inserting a wooden toothpick – it should come out clean.

Cool in the tin for 5 mins, then remove from the tin to a wire rack to cool completely.

Icing:
Beat the orange zest, butter and cream cheese together until smooth.
Add the icing sugar and juice or extract and beat well until smooth. Add more icing sugar if you like it sweeter and/or thicker.

Swirl on to the passion cake.

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6 Responses to “Carrot and Pineapple Passion Cake”

1. Simone says:

   24 May, 2010 at 5:03 pm

   The topping is making me dribble!! YUM!
2. Anna says:

   25 May, 2010 at 9:33 pm

   Ohhhh, Simone, I tell you – it’s lickable!
3. MIL aka auntie rene says:

   29 June, 2010 at 9:35 pm

   Rather fancy some of this weekend of 9th-12th July. Fingers & toes crossed ?????
4. Anna says:

   30 June, 2010 at 8:41 am

   Done! xx
5. Auntie Rene says:

   13 July, 2010 at 8:40 pm

   Cor! have now tasted & everything it promised is & more. Just wish I hadn’t forgotten to bring some back to Plymouth.Shame it cannot be posted.
6. Anna says:

   17 July, 2010 at 9:21 am

   I have to agree that posting it would be nothing short of disastrous! Glad you enjoyed it so much xx