Cakes, Community, Food

Carrot and Pineapple Cake – Healthy but Sweet

The recipe I use originally came from a Vegetarian restaurant that closed down long ago. I follow the basic recipe, except for a few minor additions, and, for many years, I was using raw unrefined sugar, and this creates a denser moister cake. In doing that, it was necessary to line the cake tin, and cook the cake for longer. I found the edges would sometimes over-brown and cook faster than the centre, so I now use refined white sugar (the white death!), however, the results for this recipe are much better. Note that the pineapple must be well drained, otherwise it will be a very moist cake. You have been warned!

Carrot and Pineapple Cake
Carrot and Pineapple Cake with Cream Cheese Icing


1 Cup Grated Carrot

1 Cup Wholemeal Plain Flour

1 Teaspoon (tsp)Baking Powder

3/4 Tsp Bicarb Soda

1/2 Tsp Salt

1/2 Tsp Cinnamon

1/2 Tsp Nutmeg

3/4 Cup Sugar

2 Eggs

5 Tablespoons Oil

1/2 Cup Chopped Walnuts

400 g Tin Crushed Pineapple, well drained

(if you haven’t got access to crushed pineapple, blitz pineapple slices in the food processor till chopped finely)

For the Icing:

3 Tablespoons Butter

3 Tablespoons cream cheese

250 g Icing sugar

2 Teaspoons grated Lemon RindCarrot Cake


1. Mix all the dry ingredients together, making sure that there are no lumps of soda or baking powder.

2. Add all the wet ingredients and the carrot, mix well.

3. Pour into a greased and lined loaf or round tin.

4. Bake at 180° for 40 – 45 minutes

5. Meanwhile, make the icing and beat together the butter and cream cheese, then beat in the icing sugar, lemon rind and vanilla.

6. When the cake is cool, swirl the icing over the top of the cake, decorate with a few chopped walnuts and serve.

Healthy but sweet, something I should ponder more over.


Slow Cooker Chicken with Cashews

Who doesn’t love a slow cooker, especially if you have to cook meals for a family night after night, between juggling work and leisure commitments.

I was sceptical about this dish, but must say it worked brilliantly, so I have shared it here. Note it does not have the luxury of all day cooking times, as the beef dishes require, but still will give you 3 hours lead time into dinner. A hearty dish will a bed of rice to accompany it.

Slow cooker Chicken with Cashew nuts
Slow cooker Chicken with Cashew nuts

Slow Cooker Chicken with Cashew nuts

2-3 Chicken breasts, sliced and chopped into 1-2 inch segments

3 tablespoons flour with  freshly ground pepper added

Olive oil

Whatever variety of veges you have in the fridge, I added:

Capsicum ( 1/2)

Carrot, 1 sliced and diced

Celery, 1 stalk

2 medium onions, sliced and diced

1 zucchini, sliced and chopped into 2 inch segments

1/2 cup cashew nuts, salted or unsalted ( I used the salted variety)


1/4 cup soya sauce

2 tbspn rice wine vinegar ( I replaced with apple cider vinegar because I don’t have the rice wine variety)

2 tbspn ketchup or tomato sauce as we call it here in Australia

1 tbspn brown sugar

1 clove garlic, crushed

1/2 teaspoon ground ginger

1/2  – 3/4 cup chicken stock



Coat chicken in flour with pepper added, and brown in heavy pan to which the olive oil has been added

Combine sauce ingredients and place all in slow cooker in the following sequence:

Vegetables, then chicken, then sauce.

Cook on low for 3 hours, then add cashew nuts a few minutes, prior to serving.


Rating: 8/10