Recipe Sifter

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

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


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 / Rob's Carrot Cake With Pineapple Walnuts and Raisins Recipe
    Lost? Site Map

    Rob's Carrot Cake With Pineapple Walnuts and Raisins

    Rob's Carrot Cake With Pineapple Walnuts and Raisins. Photo by robd16

    1/1 Photo of Rob's Carrot Cake With Pineapple Walnuts and Raisins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    robd16's Note:

    My version is lower in fat and jam packed full of carrots, fruits and nuts. 1 slice is I'm sure at least 1 of your 5 a day if not 2. This cake is moist without being wet and I just love it!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the icing

    For decoration

    • 1 orange, rind only, cut into strips


    1. 1
      Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
    2. 2
      Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
    3. 3
      Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
    4. 4
      Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
    5. 5
      Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
    6. 6
      Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
    7. 7
      Put the orange rind in the middle of the cake as decoration.

    Ratings & Reviews:


    Nutritional Facts for Rob's Carrot Cake With Pineapple Walnuts and Raisins

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 581.8
    Calories from Fat 280
    Total Fat 31.1 g
    Saturated Fat 10.1 g
    Cholesterol 106.5 mg
    Sodium 475.5 mg
    Total Carbohydrate 69.7 g
    Dietary Fiber 3.5 g
    Sugars 46.3 g
    Protein 9.5 g

    The following items or measurements are not included:

    mixed spice

    lemons, rind of

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes