Low GI carrot and pineapple cake


Hello Blog

It’s been a while. So much water under the bridge since I last posted. Changes in day jobs and seasons. It’s good to be back.

This is a cake I baked with my 3 year old, G. I like baking with little ones as it’s good for them to have a vested interest in the food they eat and for them to branch out in the foods and flavours that they have in their repertoire. We had fun baking this at the weekend; grating carrots, sniffing spices, pouring spices over clothes (G not me!).

The work is in the preparation – once the carrots are grated and your ingredients are measured out, the wet ingredients are mixed into dry. Our house smelt like Autumn while this baked and for a while afterwards.


1 Dove’s Farm gluten – free flour (about 3 1/3 cups)
2 tsp baking powder
½ teaspoons salt
½ tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup agave syrup
½ cup light olive oil
2 eggs, lightly beaten
12 ounces carrot, grated (about 2½ cups)
½ cup walnut pieces
½ cup finelychopped apricots
½ cup dry, unsweetened coconut
9 ounces crushed pineapple in natural juice (about 1 cup)
icing sugar, for dusting (optional)


Preheat the oven to GM 4. Grease and line the bottom of a 9-inch springform pan with parchment paper. (If you have no parchment paper, then grease and flour the pan’s bottom.)

Mix all the dry ingredients together in a large bowl. Add the remaining ingredients except the icing sugar and mix well until evenly combined.

Transfer the batter to the prepared pan and level the surface. Bake in the center of the oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.

Cool in the pan for 15 minutes, then transfer to a wire rack until completely cold. Dust with icing sugar before serving.