- Dec 17, 2020
- 1 min read

Pineapple Carrot Cake

1.All purpose flour (Maida)-1 1/4 cup

Baking powder-1 tsp

Baking soda-1/2 tsp

Salt-1/4 tsp

Sieve together all the above ingredients and set aside.

2.Eggs-2

Separate the whites and yolk while the eggs are cold and cover with cling wrap/lid .Once it’s at room temperature beat the egg whites till it holds firm peaks.Set this aside.

3.Cloves-5

Dry ginger-a small piece

Nutmeg (crushed)-1/4 tsp

Granulated Sugar -3 tbsp

Ground this together and add to the above egg yolks.(If u r using powders take 1/4 tsp each of all the above instead.Powder the sugar separately).

4.Brown Sugar-3/4 cup (firmly packed)

Cinnamon powder-3/4 tsp

Vanilla essence-1 tsp

Canola/ Sunflower oil-1/2 cup

Add to the above egg yolks and beat till sugar is dissolved.

5.Walnuts-1/2 cup (chopped)

Grated Carrots-1 cup

Crushed Pineapple-1/2 cup

(I used tinned pineapple pieces drained and then crushed.Also used the juice that was there while crushing.If you have only fresh pineapples just cook them with 2 tbsps of sugar and then use ).

Now add 1/3 rd of the set aside flour mixture and stir in. Then the grated carrot mixture,then 1/3 of the flour,and then the pineapple mixture and stir in.To the last of the flour add the chopped walnuts and stir into the batter.

Now add the beaten egg whites and fold in gently.Pour this into an 8”tray lined with parchment paper and bake at 180 C for 30-40 minutes.Mine was done in 32 minutes. This may vary from oven to oven and the tray u r using.