Healthy Carrot Cake with Pineapple and Almond

Finally! I got my carrot cake successful! And, I received some marzipan from a friend, so created a few baby carrots for deco...

Here`s the recipe, enjoy baking~

The recipe is arranged according to order of preparing the ingredients for the ease of preparing and mixing materials.

Grated Carrots 110g
Crushed Pineapples 80g
Chopped Almond 45g

Eggs 75g
Brown Sugar 100g

Light Oil 125ml

Plain Flour 135g
Bic Soda 1.5g
Baking Powder 2.5g
Cinnamon Powder 1.5g
Salt 1g


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1. Turn on the oven, 165C.
2. Put the chopped walnut to roast for ~10mins, or till it turns golden brown.
3. Grease the baking tin with butter or oil, and line with baking paper, this is to ensure cake can be removed from tin beautifully.
4. Grate the carrots and squeeze out the juice using your hand.
5. Chop up the pineapples and squeeze out the juice by using your hand.
6. Mix plain flour, bic soda, baking powder, cinnamon powder and salt together, and sieve well.
7. Put the eggs and brown sugar into mixing bowl and start mixing till ribbon stage (where a figure 8 can be formed when letting the mixture run down from the whisk)
8. Start mixing it the oil in slowly (same method as making mayonaise), till the mixture is well blended.
9. Change from whisk to spatula or your hand, put in the carrots, pineapple and almond prepared earlier and mix them well.
10. Mix in the dry flour mixture to wet mixture. It should be in paste form.
11. Pour the mixture into baking tin, bake for approximately 70mins @165C, remove from oven when skewer comes out from cake clean.