Pineapple & Carrot Cake

Sweetened with honey and filled with heart warming spices, this dairy free carrot cake is perfect for an afternoon treat.

Prep time: 10 minutes
Cook time: 1 hour
Serves: 8 – 10 people


  • 2 1/2 cups self raising flour
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 4 eggs
  • 3 dsp of honey
  • 3/4 cup olive oil
  • 1 tsp vanilla extra
  • 3 cups grated carrot
  • 225g can pineapple pieces in natural juice
  • 115g pecan pieces


  1. Preheat oven to 180 degrees celsius (fan forced).
  2. Grease 20cm cake tin & line with baking paper.
  3. Sift flour & spices together into a large bowl.
  4. In a seperate bowl, beats eggs, honey, oil & vanilla with a whisk.
  5. Add wet to dry ingredients & mix until combined.
  6. Add carrot, pineapple, 1/4 cup of the pineapple juice & pecans.
  7. Mix together & pour into cake tin.
  8. Bake for 1 hour or until a skewer inserted comes out clean. Cool cake for 5 minutes then turn out onto a wire rack to cool.
  9. Serve warm.

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