Pineapple and Carrot Caramel Cake


  1. All purpose flour – 2 cups
  2. Salt – 1/4 tsp.
  3. Baking soda – 1/2 tsp.
  4. Baking powder – 1.75 tsps.
  5. Powdered cinnamon – 1/2 tsp.
  6. Grated nutmeg – 1/4 tsp.
  7. Powdered clove – 1/4 tsp.
  8. Granulated white sugar – 1/2 cup
  9. Unsalted butter – 100 grams+ 100 grams; divided
  10. Powdered sugar – 1/2 cup
  11. Eggs – 3 numbers, medium
  12. Cream – 1/3 cup
  13. Vanilla essence – 1.5 tsp.
  14. Grated carrots – 1 cup (tightly packed)
  15. Walnuts– 1/4 cup, toasted and coarsely chopped

For cooking the pineapple:-

  1. Fresh pineapple – 1.5 cup, finely chopped
  2. Sugar – 2.5 heaping tbsps.


  1. Preheat your oven to 180C.
  2. Toast the walnuts for 8 minutes / till fragrant and chop it coarsely in your food processor.
  3. Line the bottom and sides of a cake tin with parchment paper and grease it.
  4. Cook the pineapple pieces adding 2.5 heaping tbsps. of sugar till completely dry. Let cool down completely to room temperature.
  5. Separate the whites and yolks of the 3 eggs.
  6. Sift together the flour, salt, baking soda, baking powder, powdered cinnamon, powdered cloves and the grated nutmeg.
  7. To prepare the caramel syrup, heat 1/2 cup of granulated sugar till brown, add 1/4 cup of boiling water and mix.Simmer till the sugar melts completely. Add 100 grams of butter & allow it to melt. Add the cream and cook for 1 minute or till the syrup is thick.
  8. Remove the syrup from heat, add 100 grams of butter and 1/2 cup of powdered sugar. Let cool down completely to room temperature.
  9. Beat the caramel-butter mixture for 10 minutes. Add the egg yolks to this creamed mixture one by one and beat well after each addition. Add vanilla extract and beat again.
  10. Fold in the grated carrots, cooked pineapple and chopped walnuts.
  11. Beat the 3 egg whites till they hold peaks.
  12. Add the sifted flour in 3 additions alternated with the beaten egg whites.
  13. Transfer the cake batter into the prepared cake tin.
  14. Bake at 180C for 30-40 minutes or till a skewer inserted into the center of the cake comes out clean. (The baking time varies with oven).
  15. Let the baked cake rest in the cake tin for 20 minutes.Invert the cake on to a wire rack and cool completely before serving.
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