Carrot Pineapple Cake

This delicious cake with carrot, nuts and herbs is pure indulgence. It also freezes well.

Ingredients

450 g wholemeal self-raising flour
2 teaspoons baking powder
1/2 tablespoon cinnamon, ground
1/2 teaspoon nutmeg, grated
1/2 teaspoon allspice (dried Jamaican pepper), ground
110 g dark, raw sugar
125 ml light olive oil
2 eggs, lightly beaten
350 g carrots, grated
50 g walnuts in pieces
110 g raisins
25 g coconut, grated
250 g pineapple pieces, in its own juice
powdered sugar for dusting

Preparation

Preheat the oven to 180°C/gas mark 3. Grease a 23 cm springform tin and line the bottom with greaseproof paper.

Mix all dry ingredients in a large bowl. Add the rest of the ingredients and mix well. Pour the mixture into the cake tin and smooth the top. Bake in the middle of the oven for about 1 hour until risen and golden brown. It’s ready when an inserted knitting needle or metal skewer comes out clean. Let cool for 15 minutes in the tin and then completely on a wire rack. Sprinkle with powdered sugar and serve.

Nutritional value per serving (for 8 people)

energy 514 kcal, protein 10.9 g, fat 23.7 g, saturated fat 4.8 g, carbohydrates 68.6 g, total sugars 32.5 g, fiber 7.2 g, salt 0.41 g, sodium 163 mg

Nutritional value per serving (for 10 people)

energy 412 kcal, protein 8.8 g, fat 19.0 g, saturated fat 3.8 g, carbohydrates 54.9 g, total sugars 26.0 g, fiber 5.8 g, salt 0.33 g, sodium 130 mg

This recipe is from The Diabetes Cookbook.