Carrot Pineapple Coconut Cake

 

 

This is a very moist and delicious carrot, pineapple, coconut and pecan cake. It has the pineapple and olive oil which keeps it fresh even after a day or two.  This is a nice small cake or you can bake it as 6 muffins. In a house with two people a smaller dessert is a better size but, you could double the recipe for a large cake or many more muffins. It is made entirely in the food processor so it goes quick. The icing is a simple icing sugar and pineapple glaze that just takes a second to make but of course you could make a traditional cream cheese icing to go on top if you prefer.

You will need:

 

  • 2 large carrots- washed and grated = 1 cup
  • 2 eggs
  • 1/2 cup fruity olive oil
  • 1 tsp rum
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup canned crushed pineapple in juice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups flour (all-purpose)
  • 1/2 cup pecans
  • 1/2 cup shredded coconut

Glaze

  • 1 cup sifted icing sugar
  • 3 tbsp pineapple juice from the can of fruit you used.

 

 

 

Step 1: heat oven to 350 degrees F. Grease and flour a small 8 or 9 inch pan. My pan is 8 inches but, is very deep. If you have a 9 inch traditional round use it.

 

 

Step 2: place chopped carrots in a food processor and puree until fine.

 

 

Step 3: add eggs, olive oil, rum, both white and brown sugars, pineapple, cinnamon and mix well.

 

 

Step 4: add baking soda, salt, pecans, coconut and flour and mix a few seconds until blended.

 

 

Step 5: pour into prepared pan and bake in 350 degree F oven for 50-60 minutes depending on which pan you use. Place a toothpick in the centre of cake and if it comes out clean it is done. Let cool 5 minutes in pan. Run a knife around pan and flip onto a cooling tray.

 

 

Step 9: mix icing sugar and pineapple juice until you get a thick glaze but it must be able to pour. If it is too thick add a drop or two more of pineapple juice to thin out. Let cake cool and then pour glaze over top. I also crumbled one ginger cookie in my hands to create a bit of a crumb on top (optional)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3 responses

  1. Pingback: Carrot Pineapple Coconut Cake | The Rag Tree

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