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Carrot and pineapple daisy cake

  • 0:30 Prep
  • 1:30 Cook
  • 20 Servings


  • Vegetable oil, to grease
  • 300g (2 cups) self-raising flour
  • 255g (1 1/4 cups, firmly packed) brown sugar
  • 1 teaspoon ground nutmeg
  • 1 x 440g can crushed pineapple, well drained
  • 100g (1 cup) coarsely grated carrot
  • 115g (1 cup) coarsely chopped walnuts
  • 3 eggs
  • 185ml (3/4 cup) vegetable oil
  • 22 thin savoiardi sponge finger biscuits

Cream cheese icing

  • 3 x 250g pkts cream cheese, at room temperature
  • 450g (3 cups) icing sugar mixture, sifted
  • 2 tablespoons milk


  • Ribbon, to decorate
  • Yellow & white daisies, to decorate


  • 1
    Preheat oven to 160°C. Brush a 22cm (base measurement) round cake pan with oil to grease. Line the base with non-stick baking paper.
  • 2
    Combine the flour, sugar and nutmeg in a large bowl. Add the pineapple, carrot and walnut, and stir until well combined.
  • 3
    Whisk together the eggs and oil in a large jug. Add to the flour mixture and stir until well combined.
  • 4
    Spoon into the prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before turning onto a wire rack to cool completely. (See tip 1)
  • 5
    To make the cream cheese icing, use an electric beater to beat the cream cheese and icing sugar until pale and creamy. Gradually add the milk and beat until well combined.
  • 6
    Use a large serrated knife to cut the cake in half horizontally. (See tip 2) Place the base of the cake, cut-side up, on a serving plate or cake stand. Top with one-quarter of the icing and spread to the edge. Top with the remaining cake. Spread the remaining icing over the top and side of the cake. Arrange the biscuits, side-by-side, around the side of the cake. Tie a piece of ribbon around the cake to secure. Arrange the daisies on top of the cake to decorate.

Source: taste.com.au


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