Carrot Cake with Pineapple

This ultimate carrot cake is bejewelled with sweet crushed pineapple, chopped nuts, coconut and raisins - creating a gem of a cake.

Difficulty Level

Carrot Cake with Pineapple

This ultimate carrot cake is bejewelled with sweet crushed pineapple, chopped nuts, coconut and raisins - creating a gem of a cake.

  • 12 Servings

All You Need Is ...

Cake

  • 1 box Betty Crocker™ Carrot Cake Mix
  • 125 ml water
  • 50 ml vegetable oil (3½ tbsp)
  • 4 medium free range eggs
  • 1 can (225g) crushed pineapple in juice, undrained
  • 150 g chopped nuts
  • 75 g shredded coconut
  • 150 g raisins

Icing

  • 1 tub Betty Crocker™ Cream Cheese Icing

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.

Mix the cake mix, water, oil, eggs and pineapple (with juice) gently together and whisk (by hand or electric mixer) for 2-3 minutes. Then stir in the nuts, coconut and raisins.

Pour the mixture evenly into your two greased cake tins.

Bake in the centre of the oven for around 40-45 minutes or until a rounded knife, inserted fully into the centre of the cake comes out clean, then cool on your cooling rack.

Sandwich your cakes together and cover with lashings of Betty’s Cream Cheese Icing...Fabulous!

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