Banana, Carrot & Pineapple Cake Aka Sunshine Cake

Banana, Carrot & Pineapple Cake Aka Sunshine Cake created by Jen T

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)

Ready In:
1hr 20mins
Yields:
Units:

ingredients

directions

  • Preheat the oven to 180°C.
  • For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
  • In a large bowl beat the eggs, sugar and lemon zest together until creamy.
  • Slowly add the oil while beating continuously.
  • Sift the flour, salt, and baking powder together and stir into the creamed mixture.
  • Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
  • Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
  • Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
  • 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.
  • ICING:

  • In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
  • Spread over the cooled cake and decorate with pecan or walnut pieces.
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RECIPE MADE WITH LOVE BY

@Jen T
Contributor
@Jen T
Contributor
"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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  1. Cookingupastorm
    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.
    Reply
  2. Cookingupastorm
    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.
    Reply
  3. AmyMCGS
    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. ;)
    Reply
  4. nicky wagerfield
    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!
    Reply
  5. nicky wagerfield
    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!
    Reply
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