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Pineapple and Carrot Loaf

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Pineapple and Carrot Loaf


20 mins


1 hour 15 mins





Pineapple and Carrot Loaf


  • 1 cup (90g) rolled oats
  • 2 cups (320g) wholemeal self-raising flour
  • 1 tsp ground cinnamon
  • 1/3 cup (80ml) canola oil
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 cup (125ml) honey
  • 440g can crushed pineapple in juice
  • 1 carrot, peeled, coarsely grated
  • 250g light spreadable cream cheese
  • 3 tsp honey, extra
  • 1 carrot, peeled, cut into long matchsticks
  • 2 tbs caster sugar


  1. Preheat oven to 180°C. Lightly grease an 11cm x 21cm (base measurement) loaf pan. Line with baking paper, allowing the sides to overhang.
  2. Process oats in a food processor until coarsely ground. Transfer to a large bowl. Add the flour and cinnamon. Stir to combine. Make a well in the centre.
  3. Whisk the oil, egg and honey in a bowl until combined. Stir in the pineapple. Add to the flour mixture in the bowl and fold until combined. Fold in the grated carrot until combined. Pour into the prepared pan.
  4. Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean. Set aside for 10 mins in the pan before turning onto a wire rack to cool completely.
  5. To make the candied carrot, preheat oven to 160°C. Line a baking tray with baking paper. Combine the carrot, sugar and 2 tbs water in a saucepan over medium-low heat. Cook for 5 mins or until the carrot is just tender. Drain well, reserving the syrup in the pan. Spread the carrot over the lined tray. Bake for 5-7 mins or until carrot just begins to caramelise. Set aside to cool.
  6. Combine the cream cheese and extra honey in a bowl. Spread over the top of the loaf. Arrange the candied carrot over the cream cheese mixture. Drizzle with the reserved syrup and cut into slices to serve.