Carrot cake, pineapple

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Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

Everybody loves a good carrot cake. But my best was always the frosting!


Carrot cake

  • 205 g castor sugar
  • 145 ml oil
  • 75 g whole eggs – beaten
  • pinch salt
  • 185 g cake flour
  • 2.5 g ground cinnamon
  • 3.5 g bicarbonate of soda
  • 1.5 g baking powder
  • 240 g carrots – grated

Cream cheese frosting

  • 115 g unsalted butter
  • 225 g icing sugar
  • 170 g cream cheese

Pineapple garnish

  • 1 pineapple

Carrot garnish

  • 4 carrots
  • 150 ml carrot juice


Preheat the oven to 175°C. Line a small 16 × 20 cm kidney dish with baking paper. In a mixing bowl, beat the castor sugar and oil on medium speed until it starts to change colour. Add the beaten eggs and a pinch of salt. Sieve together 85 g of the flour, the ground cinnamon, bicarbonate of soda and baking powder. Add the grated carrots and mix with the remaining 100 g flour. Fold the carrots into the egg mixture. Fold in the remaining dry ingredients, being careful not to overmix. Pour mixture into the lined dish and bake in the preheated oven for 15–20 minutes. To serve, slice into 8 cm × 2 cm rectangles.

Cream the butter and the icing sugar. Add the cream cheese and beat until just combined. Transfer to a piping bag with a nozzle. Refrigerate until needed. Use 9 g per serving – 2 large dots and 3 small dots.

Top and tail the pineapple ends and remove the skin. Use a melon baller/parisienne scoop to scoop 24 balls from the pineapple flesh – 3 balls per serving.

Wash and peel the carrots. Cook the whole carrots in the carrot juice until al dente (just soft). Use a melon baller/parisienne scoop to scoop 32 balls from the carrots – 4 per serving.

Assemble the elements of this dessert by following the photo, or as you wish.