OzHarvest Brisbane rescues over 100,000 kilograms of quality, excess food each month and delivers directly to more than 120 local charities. In the lead up to Christmas, Brisbane’s best chefs, bakers and cake makers created 100 birthday cakes with a difference, to help OzHarvest Brisbane celebrate their eighth birthday and spread some joy to people in need. One such organisation, the Queensland Country Women’s Association ‘Country Kitchens’ generously donated 5 cakes on the day, helping OzHarvest to raise $5,000 and provide 10,000 meals to those in need. QCWA Country Kitchens has shared one of their signature recipes for Carrot and Pineapple Cake – a firm favourite amongst the team and community alike. QCWA Country Kitchens aims to support people living in regional, rural and remote Queensland to improve their health by adopting healthier eating practices. With less than 10% of Queenslanders eating sufficient vegetables and more than 1/3 of daily energy consumed coming from unhealthy food, the QCWA Country Kitchens program engages and up-skills QCWA members with the aim of building capacity to support the community towards increasing their fruit and vegetable consumption. Both organisations are committed to providing support to those in need and understand that education around healthy eating, nutrition, preventing food waste and sustainability is crucial to help enable positive change. This delicious recipe serves 12 people and is quick and easy to make (15 minutes prep time plus 45-55 minutes to cook)
Carrot and Pineapple Cake
Ingredients
1 ¼ cup gluten free plain flour (or plain flour)
¾ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup sugar
2 large eggs
1/3 cup olive oil
2 cups carrot, grated
1 ½ cups pineapple, fresh finely chopped
(or 1 x 400g tin crushed pineapple, drained)
1/3 cup pecan nuts, chopped
Method
- Preheat oven to 180°c, line 20cm tin with baking paper
2. Mix all ingredients together except carrot, pineapple and nuts
3. Fold in carrot, pineapple and nuts
4. Cook for 45-55 mins until golden brown