Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    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)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    loaf or ...

    Units: US | Metric

    CAKE or LOAF

    ICING

    Directions:

    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
      ICING:.
    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.

    Ratings & Reviews:

    • on March 14, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2010

      35

      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. ;)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2009

      55

      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)

    Advertisement

    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
    51%
    Total Fat 247.4 g
    380%
    Saturated Fat 61.2 g
    306%
    Cholesterol 613.0 mg
    204%
    Sodium 1847.5 mg
    76%
    Total Carbohydrate 470.5 g
    156%
    Dietary Fiber 27.9 g
    111%
    Sugars 212.8 g
    851%
    Protein 79.2 g
    158%

    The following items or measurements are not included:

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites