EatSmarter exclusive recipe

Pineapple Carrot Cakewith Almonds and Walnuts

Pineapple Carrot Cake - Pineapple Carrot Cake - Easy in preparation and convincing in the result—juicy, fruity cake
Pineapple Carrot Cake - Easy in preparation and convincing in the result—juicy, fruity cake


Calories:118 kcal
Preparation:40 min
Ready in:70 min
1 serving contains (Percentage of daily recommendation)
Calories118 kcal(6%)
Protein4 g(8%)
Fat7 g(9%)
Carbohydrates10 g(4%)
Added Sugar5 g(6%)
Roughage2 g(7%)

Recipe development: EAT SMARTER


For pieces

1 piecefresh Pineapple (300 grams)
2Carrots (about 100 grams)
3 ouncesSugar
5 ouncesground almonds
3 ouncesPastry flour
1 teaspoonBaking powder
½ teaspoonsground Cinnamon
2 ouncesWalnuts
2 ouncesPlum butter (sweetened)
1 tablespoonPowdered sugar

Kitchen Utensils

1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Small knife, 1 Whisk, 1 Large knife, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Tea strainer, 1 Oven rack, 1 Peeler, 1 Box grater, 1 Cutting board


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1 Peel pineapple and dice into small cubes. Rinse, peel and grate carrots on a box grater.
2 Separate eggs. Place whites in a bowl and beat with a hand mixer until peaks form. Gradually sprinkle in 40 grams (approximately 3 tablespoons plus 1 teaspoon) sugar and beat until stiff.
3 In a bowl, mix yolks and remaining sugar until creamy.
4 Mix ground almonds, flour, baking powder and cinnamon in a bowl.
5 Alternately fold flour mixture and beaten egg whites into egg yolk mixture with a whisk.
6 Chop walnuts with a large knife. Mix carrots, pineapple, plum jam and walnuts into the batter with a wooden spoon.
7 Line a baking sheet with parchment paper and spread the batter onto the paper with an offset spatula. Bake in preheated oven at 180°C (fan: 160°, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 20-25 minutes.
8 Using a tea strainer, sprinkle powdered sugar on the cake and let cool on a rack. Cut into pieces and serve.


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