Carrot and pineapple loaf cakes

I always seem to end up with bits and pieces that need using up – a few leftover carrots in the veggie drawer, a tin of pineapple in the pantry, and this recipe is the happy result of that! There’s also something about a loaf cake that feels so achievable, and I’m sure you’re going to love this recipe as much as we do.

These loaf cakes are based on classic, crowd-pleasing carrot cake. The added pineapple keeps the cake beautifully moist without making it heavy and is a delicious combination with the carrot. This gently spiced loaf is the kind of thing you can slice thickly and snack on during the week. It’s also just in time for the Easter school holidays, and is a fabulous baking project to make with the kids. There are no complicated steps so it’s ideal to make with the little ones – just a bit of mixing, a bit of mess and something delicious to enjoy together at the end of it.

I’ve added a soft cream cheese icing as a final touch (is there anything better to slather over a carrot cake?) but you could leave it out for a more everyday loaf. The recipe makes two loaf cakes. Both the cake and icing freeze well so can enjoy one cake now and freeze the other for another day.

The really fun part is the decorating! My lovely daughter made the mini carrots you see here out of fondant (so cute!). If want to stick with an Easter theme you could also use fondant cut into bunny or easter egg shapes, or sprinkle speckled eggs on the top. You could also top the cakes with toasted coconut flakes, roughly chopped nuts or dried pineapple rings. These delicious carrot and pineapple loaf cakes will make the shift into autumn just a little bit sweeter. Happy baking and Happy Easter!

Cook’s tips:

If you only have one sieve, use it to sift the dry ingredients into a bowl first, and then again to drain the pineapple.
Decoration ideas: mini fondant carrots, fondant bunny or Easter egg cut outs, speckled eggs, toasted coconut flakes, roughly chopped nuts, dried pineapple rings.

CARROT & PINEAPPLE LOAF CAKES

Carrot and pineapple loaves

432 g tin crushed pineapple
3 large eggs
300 g light brown sugar
180 ml (¾ cup) sunflower oil
250 g cake flour
10 ml (2 tsp) baking powder
5 ml (1 tsp) bicarbonate of soda
1.25 ml (¼ tsp) fine salt
10 ml (2 tsp) ground cinnamon
5 ml (1 tsp) ground ginger
125 g finely grated carrot
100 g walnuts or pecans, roughly chopped

Cream cheese icing

100 g butter, softened
175 g full fat cream cheese, room temperature
5 ml (1 tsp) vanilla extract
240 g icing sugar
decorations (optional – see suggestions above)

1.) Preheat the oven to 180ºC. Line the base of two 23 cm loaf tins and grease well.

2.) Place a sieve over a bowl and empty the contents of the pineapple tin into it. Set aside to drain.

3.) Place the eggs and sugar in a large mixing bowl and beat on high speed for 2 – 3 minutes until pale and thick. Add the oil and beat for another minute. Add the pineapple syrup and mix to incorporate.

4.) Sift the flour, baking powder, bicarb, salt, cinnamon and ginger into the wet ingredients. Mix until just combined. Add the pineapple pieces, carrot and nuts and fold in.

5.) Divide the batter between the loaf tins. Bake for 40 minutes or until an inserted skewer comes out clean. Set aside to cool completely.

6.) While the cakes are baking make the cream cheese icing. Place the butter and cream cheese in a bowl and whisk until well combined. Add the vanilla and mix in. Sift in half the icing sugar and whisk to combine. Sift in the remaining icing sugar and whisk together until smooth. Set aside in the fridge.

7.) Spread the icing over the cooled cakes. Decorate, slice and serve.