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Pineapple and carrot loaf with passion fruit drizzle recipe

43 ratings

Give a classic carrot cake a tropical twist with this gorgeously moist pineapple version. Topped with an easy passion fruit icing, this loaf cake is sweet and fruity with a little crunch from walnuts. This delicious loaf recipe is also perfect for freezing. See method

Serves 6
20mins to pepare, 1hr to cook and 20mins to cool
255 calories / serving
Vegetarian

Ingredients

200g (7oz) fresh pineapple, chopped
150ml (5fl oz) vegetable oil
5ml (1tsp) vanilla extract
2 eggs
150g soft brown sugar
175g self-raising flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp salt
1 tsp ground cinnamon
150g (5oz) carrot, coarsely grated
50g walnuts, chopped

For the drizzle

flesh and juice of 1 ripe passion fruit
100g icing sugar

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1075kj
255kcal 13%
Fat
8g 11%
Saturates
1g 5%
Sugars
2g 2%
Salt
9g 15%

of the reference intake
Carbohydrate 37.8g Protein 9.3g Fibre 6g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease and line the base and sides of a 1kg (2lb) loaf tin. Pulse the pineapple in a blender until chopped but not puréed. Drain in a mesh sieve, to remove excess juice, and set aside.
In a large bowl, mix the oil, vanilla extract, eggs and brown sugar with an electric hand mixer for 5 minutes. Sift the flour, bicarbonate of soda, salt and cinnamon together. Add to the egg mixture and beat until well combined. Mix in the pineapple, grated carrot and chopped walnuts.
Spoon the mixture into the tin, and bake for 1 hour or until a skewer comes out clean. Allow to cool, then turn out onto a wire rack to cool completely.
Make the drizzle by combining the passion fruit with the sugar. Pour it over the carrot cake and let it drip over the sides.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

See more Baking recipes