Cakes · Celebrations

Carrot, Pineapple, and Walnut Cake

 
Two baking-related things happened this week!  First of all I made Peggy Porschen’s Carrot Cake, and second, I made it again, entered The Sunday Cook-Off* on Twitter, and won “Dessert of the Week”!  
 
*This is a competition run on Twitter every Sunday. No prizes are awarded, as it is just for fun.  Take photos of what you are cooking and post them.  Anyone can join in, just follow the Hashtag Sundaycookoff.
 
I acknowledged at the time that the recipe was not one of my own. As I already said in my previous post that I would be trying out more of Ms. Porchen’s recipes, here it is!
 
I made one tiny change to the recipe for the cake, i.e. used Vanilla Extract instead of Vanilla seeds.  However, I did not complete all the stages for icing and decorating which are fully explained in the book.


3 x 6″ Cake Tins with removeable bases


Pre-heat the oven to 180C/Gas mark 4/350F


140ml Vegetable Oil
200g Light Brown Sugar
80ml beaten egg (1 or 2 whole eggs)
80g Chopped Walnuts
320g Grated Carrot
280g tinned Pineapple, drained and **crushed (blitz in a food processor)
290g Plain Flour
¾ tspn Bicarb. of Soda (Bread Soda)
¾ tspn Baking Powder
¾ tspn Ground Cinnamon
A Pinch of Salt
1 tspn Vanilla Extract


**I found tinned Crushed Pineapple in a very large UK supermarket, but you can blitz slices, and it works just as well.


The recipes calls for baking the cakes the day before you need them.  If you don’t have time, bake them early in the day, and allow them to “rest” for a couple of hours, before assembling and icing.


Beat the oil and sugar together.  Then, with the beater running on a low spead, add the egg gradually until you get a very smooth mixture.


Next, add the walnuts, carrots, and pineapple and mix well.  In a separate bowl, sift the flour, bread soda, baking powder, cinnamon and salt together, and, in two batches, add to the wet mixture, beating slowly between each addition.

Divide the mixture between the three tins, and bake for between 40 – 50 minutes, or until a skewer comes out clean.  Leave in the tins for about 10 minutes to cool, and then place on a wire rack, to “rest”.

I used a cream cheese filling recipe, from Pam Corbin, The River Cottage Handbook, No. 8.  Beat 120g cream cheese along with 150g icing sugar, and 25g softened unsalted butter.  Add zest of an unwaxed lemon, and 1 teaspoon vanilla extract and mix until smooth.  Leave this in the fridge to set for about an hour.


You need to trim the surface of the tiers which will form the bottom and middle layers of the finished cake. Do this using a serrated knife. Spread your cream cheese over cakes and sandwich together.  If there is some left over, place on the top and sides of the cake.

Enjoy!
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12 thoughts on “Carrot, Pineapple, and Walnut Cake

  1. I make a very similar cake with the addition of grated carrot – it's an old WI recipe. I love this kind of recipe with fruits and nuts so you can pretend to yourself they are terribly healthy

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  2. I'm so glad you posted the recipe as I spotted it on Sunday Cook Off looking rather delicious. Carrot cake is my favourite of the cake family and I'm always on the look out for a new recipe for it as I haven't found a perfect one yet. I don't have three sandwich tins the same size so might have to adapt it into a loaf or cupcake form. Thanks for sharing. 🙂

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  3. Hi Adrienne, and thanks for your comment. There is enough mixture here for 3 x 6" which is 18. So maybe 2 x 9" tins would work, but you would have to watch/change the cooking times. It might even be a bit much for a 2lb loaf tin, I think. Hope that helps!

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