Carrot and Pineapple Cake

Carrot and pineapple cake

I never had much of a sweet tooth until I started running. And then the cake arrived and I discovered just how well cake and running go together – carrot and pineapple cake to be precise.

At the moment I don’t eat cake when actually running, but we’ll see how it goes. It’s a good treat for afters with a good strong cup of coffee.

A few things I like about this recipe – it’s pretty easy to make, tasty and travels pretty well. And it still tastes good after a few months in the freezer. And it’s got some good stuff in it, carrot, oil, walnuts. Perhaps you could even count it as one of your five a day?

Serves 16

450g wholemeal self-raising flour

2 teaspoons baking powder

½ tablespoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

110g dark muscovado sugar

125ml light olive oil

2 eggs, lightly beaten

350g grated carrot

50g chopped walnut pieces

25g desiccated coconut

250g crushed pineapple in natural juice

Golden icing sugar to dust (optional)

Preheat the oven to 180°C/350°F/gas mark 4. Grease and line the base of a 23cm (9in) spring release tine with greaseproof paper. Or you might want to make 2 smaller cakes – if so, less cooking time required.

  • Mix all the dry ingredients together in a large bowl. Add the remaining ingredients except the icing sugar and mix well until evenly combined.
  • Transfer the mixture to the tin and level the surface. Bake into the centre of the oven for about an hour. It should be risen and golden and a fine metal skewer comes out clean when inserted in the cake.
  • Cool in the tin for 15 mins and then transfer to a wired race until completely cold. Dust with icing sugar before serving.

Adapted from Antony Worrall Thompson’s GI Diet

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