Carrot and pineapple cake

This moist, luscious cake is a real treat, filled with carrots, nuts and spices. It also freezes well.


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 12


450g wholemeal self-raising flour

2 tsps baking powder

1/2 tbsp ground cinnamon

1/2 tsp grated nutmeg

1/2 tsp ground allspice

110g dark muscovado sugar

125ml olive oil

2 eggs, lightly beaten

350g carrots, grated

50g walnut pieces

110g raisins

25g desiccated coconut

250g pineapple, crushed, in natural juice

icing sugar, for dusting


1 Preheat the oven to 180°C/R4. Grease a 23cm spring-release tin and line its base with greaseproof paper.

2 Mix all the dry ingredients together in a large bowl. Add the remaining ingredients and mix well until evenly combined.

3 Transfer the mixture to the prepared tin and level the surface. Bake in the centre of the preheated oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.

4 Cool in the tin for 15 minutes then transfer to a wire rack until completely cold. Dust with icing sugar and serve.

Recipes courtesy of The Essential Diabetes Cookbook by Antony Worrall Thompson, Published by Kyle Books, RRP £18.99. Images by Jonathan Gregson.

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