A Caring Carrot Cake
Pineapple, shredded coconut, and grated carrots all add great texture, flavour, and sweetness to this tasty cake. A little candied pineapple on top is a special treat!
| Prep Time |
| 15minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 3 flax “eggs”Mix three Tablespoons of ground flax seed with six Tablespoons of warm water and let sit for 10 minutes.
- 2cups flour
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1teaspoon salt
- 1teaspoon cinnamon
- 1/2teaspoon allspice
- 3/4cup vegetable oil
- 1/2cup brown sugar
- 1/2cup white sugar
- 2teaspoons real vanilla extract
- 1can crushed pineapplewith the juice
- 2cups unsweetened shredded coconut
- 2cups grated carrot
Instructions
- Heat oven to 350 degrees F.
- Lightly oil a 9 x13 inch cake pan.
- Make your flax eggs and allow to sit for 10 minutes.
- Sift your dry ingredients together. (not the sugars)
- In a large mixing bowl, combine the oil and sugars. Add your flax eggs and mix well.
- Add the dry ingredients to your mixing bowl and mix until smooth.
- Gently mix in the pineapple, the grated carrot and the shredded coconut.
- Spread the batter into your prepared pan and bake for approximately 40 minutes. Check by using a toothpick inserted into the middle and make sure it comes out clean.
- Let cool before icing. This cake freezes well but add the icing just before serving. Enjoy!
Recipe Notes
I first made this cake recipe years ago as a wedding cake for my brother and his new wife. This is a vegan version, as is his wife now. Less fat, less sugar and extra healthy, this cake is a more caring one and even tastier. Enjoy that lovely bite of Pineapple Cream Cheeze Icing.
