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Carrot and Pineapple Cake Recipe




  • 450g wholemeal self-raising flour
  • 2tsp baking powder
  • ½tbsp ground cinnamon
  • ½tsp grated nutmeg
  • ½tsp ground allspice
  • 110g dark muscovado sugar
  • 125ml light olive oil
  • 2 eggs, lightly beaten
  • 350g carrots, grated
  • 50g walnut pieces
  • 110g raisins
  • 25g desiccated coconut
  • 250g pineapple, crushed, in natural juice
  • icing sugar, for dusting


Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm spring-release tin and line its base with greaseproof paper.

Mix all the dry ingredients together in a large bowl. Add the remaining ingredients and mix well until evenly combined.

Transfer the mixture to the prepared tin and level the surface.

Bake in the centre of the preheated oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.

Cool in the tin for 15 minutes then transfer to a wire rack until completely cold. Dust with icing sugar and serve.

Recipe courtesy of The Essential Diabetes Cookbook by Antony Worrall Thompson with Louise Blair BSc, published by Kyle Books, photography by Jonathan Gregson.


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