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    You are in: Home / Recipes / Banana, Carrot & Pineapple Cake Aka Sunshine Cake Recipe
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    Banana, Carrot & Pineapple Cake Aka Sunshine Cake

    Banana, Carrot & Pineapple Cake Aka Sunshine Cake. Photo by Jen T

    1/2 Photos of Banana, Carrot & Pineapple Cake Aka Sunshine Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Jen T's Note:

    This is a lovely iced cake (lighter version of a carrot cake) or have as a buttered loaf. I can kid myself that it is good for me because of the ingredients :) I saw this made on TV on the AWW Fresh cooking site (I think) and had to try it. It was a bit of a hit & miss with the ingredient amounts but I think I have them right as this is what I made mine with. I find I like to get all ingredients prepared first as then it is much easier to mix it altogether. Leave until cold before slicing)

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    loaf or ...

    Units: US | Metric

    CAKE or LOAF



    1. 1
      Preheat the oven to 180°C.
    2. 2
      For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
    3. 3
      In a large bowl beat the eggs, sugar and lemon zest together until creamy.
    4. 4
      Slowly add the oil while beating continuously.
    5. 5
      Sift the flour, salt, and baking powder together and stir into the creamed mixture.
    6. 6
      Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
    7. 7
      Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
    8. 8
      Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
    9. 9
      Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
    10. 10
    11. 11
      In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
    12. 12
      Spread over the cooled cake and decorate with pecan or walnut pieces.

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    Ratings & Reviews:

    • on March 14, 2013


      Oh wow, I'm a happy woman now! I used to make this cake and lost the recipe in a recipe purge, (last time I do that!). The only difference is my recipe used raw sugar instead of the brown sugar. Thanks for putting the recipe up.

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    • on January 26, 2010


      Mixed reviews in my house-- some liked it, some did not. I doubled the recipe and baked it in my bundt pan-- it was perfect after 55 minutes. I did not use any nuts and I did not frost it. Personally, I think a slice warmed up with just a bit of butter spread on it is wonderful. ;)

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    • on January 29, 2009


      have made this cake a few times varying it everytime, either using all walnuts or none at all in cake except on top.used candied peel instead of lemon rind when i didn't have & have 0never used pineapple, just topped up banana & carrot quota. it's deeeeeeelicous! mostly it comes out very moist, i call it pudding-cake. this is a firm favourite, all who i've made it for have loved it but even if they didn't i'd still make it often & savour it alone one slice per day! THANKS!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Banana, Carrot & Pineapple Cake Aka Sunshine Cake

    Serving Size: 1 (1487 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4330.6
    Calories from Fat 2227
    Total Fat 247.4 g
    Saturated Fat 61.2 g
    Cholesterol 613.0 mg
    Sodium 1847.5 mg
    Total Carbohydrate 470.5 g
    Dietary Fiber 27.9 g
    Sugars 212.8 g
    Protein 79.2 g

    The following items or measurements are not included:

    lemons, zest of

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