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Carrot and pineapple poke cake with whipped cream cheese frosting

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Carrot and pineapple poke cake:

• 1½ cups (300g) sugar
• 1¼ cups (375ml) vegetable oil
• 4 eggs
• 2½ cups (350g) flour
• 1½ tsp (7ml) bicarbonate of soda
• 2 tsp (10ml) baking powder
• ¼ cup (60ml) orange juice
• 2 cups (500ml) grated carrot
• 1 cup (250ml) grated pineapple (about 1 small pineapple)
• Mini carrots and dill, to decorate
• Oreo cookies, to decorate

Whipped cream cheese frosting:

• 1 cup (250ml) cream
• 1 tub (250g) firm cream cheese
• 125g butter, softened
• 1 cup (140g) icing sugar
• 1 tsp (5ml) vanilla essence

Preparation method

Carrot and pineapple poke cake:

  1. Preheat oven to 180°C. Grease and line a 36cm x 23cm sheet pan.
  2. Beat sugar, oil and eggs together, until pale and fluffy.
  3. Sift flour, bicarbonate of soda and baking powder together. Fold into batter.
  4. Stir in orange juice, grated carrots and pineapple.
  5. Spoon batter into prepared pan. Bake for 30-35 minutes. Cool.
  6. Poke at least 20 holes into the cake with the handle of a wooden spoon.
  7. Pipe cream cheese frosting (see below) into the holes, and then spread the remaining cream cheese frosting over the cake.
  8. Crumble Oreo cookies over the cake to resemble soil.
  9. Stick small fresh carrots and sprigs of dill halfway into the cake to decorate.

Whipped cream cheese frosting:

  1. Whip cream to soft peak stage. Set aside.
  2. Whip together the butter, cream cheese and icing sugar. Gradually add cream to cheese mixture.
  3. Mix well, and stir in the vanilla essence.