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Moist Carrot Cake with Pineapple

Moist Carrot Cake with Pineapple

This Moist Carrot Cake with Pineapple is a delightful fusion of earthy sweetness from carrots and zesty brightness from crushed pineapple, resulting in an incredibly moist and tender cake that is perfect for any celebration.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups grated fresh carrots
  • 1 20-ounce can crushed pineapple in its juice
  • 1 1/2 cups organic all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup ground flaxseed (for flax eggs)
  • 1/2 cup coconut sugar
  • 1/2 cup melted coconut oil or avocado oil
  • 1/2 cup chopped toasted walnuts or pecans
  • 1 tsp Ceylon cinnamo
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease your baking pan or line it with compostable parchment paper.
  2. Prepare flax eggs by mixing ground flaxseed with water and letting it sit for five minutes until it thickens.
  3. Sift together the all-purpose flour, whole wheat flour, coconut sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and sea salt in a large bowl.
  4. In another bowl, whisk together melted coconut oil, flax eggs, and vanilla extract. Stir in the crushed pineapple with its juice.
  5. Gradually add the wet ingredients to the dry ingredients, folding gently until just combined.
  6. Fold in the grated carrots and toasted nuts carefully.
  7. Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted comes out clean.
  8. Allow the cake to cool completely on a wire rack in the pan.

Notes

Ensure you use fresh, finely grated carrots for the best texture. Do not drain the pineapple juice as it is essential for moisture.