Carrot, Coconut and Pineapple cake

So in our house this is called Bec’s Rotary Cake because once you’re listing three ingredients in the name of a dish, why not personalise it.

I adore this cake. It takes carrot cake to a place where I actually like it. I added in half a cup of raisins because mmmm raisins.
Bec’s rotary cake
  • 2 cups self raising flour
  • 1/2 tsp bicarb
  • 2 tsp cinnamon
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups grated carrot
  • 3/4 cup dessicated coconut
  • 1/2 cup walnuts
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup raisins
  1. Preheat oven to 180C and grease a 24cm round tin
  2. Combine the dry ingredients in a bowl
  3. Make a well in the centre and add the eggs, oil and vanilla then mix well
  4. Fold through the carrots, walnuts, coconut, pineapple and raisins
  5. Bake for 45-50 minutes or until pulling away from the edges of the tin and springs back at a gentle touch.
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  • Anita

    I like the addition of coconut in this cake. I think it would add another dimension to a carrot cake.

  • kim at allconsuming

    Yes – it definitely gives it another dimension – as does the addition of walnuts and sultanas.

  • Elizabeth

    I had a cake at a cafe the other day called Hummingbird Cake… is this similar?. I'm going to TRY to bake this (I am not good in the kitchen) because it sounds delish. Thanks for sharing it.

  • kim at allconsuming

    Hey Elizabeth, yes it is quite similar – maybe not as pineappley but similar.

    Give it a go. It's pretty hard to make an inedible cake.