Great Tastes of Manitoba

Pineapple and Carrot Chiffon Cake

Pineapple and carrots are not usually paired together in carrot cake recipes, but Red River College baking student Jordain Houdayer worked her magic with the two flavours in this chiffon cake. The cream cheese icing makes for a luscious combination, perfect for parties and wedding cakes. This Pineapple and Carrot Chiffon Cake came in first place in the Manitoba Canola Growers Canola Bake-Off at Red River College.


Pineapple and Carrot Chiffon Cake:

  • 6 (6) eggs, separated
  • 1/4 tsp (1 mL) cream of tartar
  • 3/4 cup (175 mL) sugar
  • 2 1/4 cup (550 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 2 tsp (10 mL) cinnamon
  • 1/2 tsp (2 mL) nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) canola oil
  • 1 tsp (5 mL) vanilla
  • 1 can (398 mL) crushed pineapple, well drained, reserve juice (14 oz)
  • 1 cup (250 mL) finely grated carrot
  • 1/2 cup (125 mL) well drained crushed pineapple
  • 3/4 cup (175 mL) sugar

Cream Cheese Frosting:

  • 8 oz (250 g) cream cheese, room temp
  • 1/4 cup (60 mL) canola margarine
  • 1 tsp (5 mL) vanilla
  • 5-5 1/2 cup (1.25 – 1.375 L) icing sugar


Pineapple and Carrot Chiffon Cake:

  1. In large mixing bowl, beat 6 egg whites and until foamy. Add cream of tartar. Beat at high speed until soft peaks form. Add ¾ cup (175 mL) of sugar, 1 tbsp (15 mL) at a time, and continue to beat egg whites until glossy peaks form. Set aside.
  2. In second large bowl, combine flour, ¾ cup (175 mL) sugar, baking powder, cinnamon, nutmeg and salt. Whisk to combine ingredients.
  3. In third large bowl, beat 6 egg yolks with canola oil until well blended. Add vanilla and ¾ cup pineapple juice. Mix well.
  4. Pour liquid ingredients into the bowl with dry ingredients and beat slowly until ingredients are well combined, about 1 minute.
  5. Stir in grated carrots and ½ cup (125 mL) crushed, well drained pineapple.
  6. Spoon about ¼ of the egg whites into the batter and stir into the batter. Add remaining egg whites and gently fold into the batter.
  7. Pour mixture into an ungreased 10 inch angel food pan. Run spatula through batter to eliminate any large air bubbles. Smooth top.
  8. Bake at 350F (180C) for about 50 -55 minutes or until cake springs back when lightly touched. Turn pan upside down and rest tube on small glass. Allow cake to cool completely.
  9. Run knife around edge of pan and tube. Invert cake onto cake plate. Cover top and sides of cake with Cream Cheese Frosting. (Recipe follows.) Garnish cake with toasted coconut and candied pineapple.

Cream Cheese Frosting:

  1. In large bowl, beat together cream cheese and canola margarine until very smooth and no lumps are visible.
  2. Beat in vanilla.
  3. Add icing sugar and beat well.
  4. Frost top and sides of cooled cake.
  5. Garnish cake with candied pineapple or candied sugar carrots

Leave a Review