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Carrot cake with pineapple and praline

Carrot Cake with Pineapple & Praline

A rich and dense carrot cake with a hint of sweet pineapple and a nice crunch of praline over the cream cheese icing. Perfect with a nice mug of milky tea.

Course Dessert
Keyword carrot cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients

  • 1 1/4 cups unsweetened apple sauce
  • 1 cup sugar
  • 3 large eggs beaten
  • 2 cups self raising flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups carrots grated finely
  • 1 cup coconut shredded
  • 1 cup praline nuts
  • 1 tsp vanilla essence
  • 1 cup pineapple chopped small

Cream cheese icing

  • 1/2 cup salted butter softened
  • 8 oz cream cheese
  • 1 tsp vanilla essence
  • 1 lb icing sugar
  • 1 handful praline nuts sprinkled

Instructions

  1. Preheat oven to 180

  2. Combine the applesauce, sugar and eggs and mix well.

  3. Combine the flour, baking soda, cinnamon and if using plain flour add in 2 tsp of baking powder.

  4. Mix all those ingredients together in a large bowl. Mix the carrots and coconut together and add to the mixture.

  5. Add in the pineapple, praline nuts (or chopped pecans/walnuts) and vanilla essence. Mix together well.

  6. Prepare a spring form baking dish or else 2 smaller 8" cake tins with baking paper on the base and grease the sides with butter.

  7. Place in the oven for around 45-50 mins (35-40mins for the 8"tins), then insert a toothpick to check it is cooked on the inside. If it comes out clean, it is done.

  8. Leave to cool for 30mins or so. Prepare the cream cheese icing while you wait.

  9. Beat the softened butter and cream cheese until fluffy. Add in the vanilla essence and beat until smooth.

  10. Once your large cake or 2 small cakes are cooled, apply the icing with a butter knife or spatula. Put one layer in the middle of the 2 smaller cakes if you made two as well as over the top and sides.

  11. Enjoy a slice with a nice cup of milky tea.