The Vegan Hawaiian Carrot Pineapple Cake is healthy and delicious. We prepare this pineapple cake in just one hour and 5 minutes. This cake is made up of all-purpose flour, baking soda, spices, oil, applesauce, flax egg, carrots, pineapple, walnuts, vanilla extract, coconut, cream cheese, butter, and sugar. It contains 4 grams of protein and 430 calories per serving. Serve this Vegan Hawaiian Carrot Pineapple Cake with hot chocolate, tropical fruit salad, ginger tea, mango banana smoothie, pineapple sorbet, coconut macaroons, or mango slices. This cake is good to store in the refrigerator for five days.
STATS:
- Total time: 1 hour 5 minutes
- Serving size: 1 slice
- Cooking time: 40 minutes
- Diet: Vegan
- Calories: 430 kcal
- Servings: 12 slices
- Course: Dessert
- Preparation time: 25 minutes
- Cuisine: Hawaiian
EQUIPMENT:
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Electric hand mixer
- Measuring spoons & cups
- Box grater
- Spatula
- Fine-mesh strainer
- Baking paper
- Cooling rack
- Toothpick
- Cake knife
INGREDIENTS:
CARROT PINEAPPLE CAKE:
- 2 cups all-purpose flour
- Half tsp salt
- 2 tsp ground cinnamon
- Half tsp ground nutmeg
- 1 cup granulated sugar
- Half cup brown sugar
- 4 tbsp ground flaxseed
- Half cup vegetable oil
- 10 tbsp water
- Half cup chopped walnuts
- 2 cups grated carrots
- Half cup unsweetened applesauce
- 1 cup drained crushed pineapple
- Half cup shredded coconut
- 2 tsp baking soda
- One tsp vanilla extract
VEGAN CREAM CHEESE FROSTING:
- 8 oz softened vegan cream cheese
- One tsp vanilla extract
- 3 cups powdered sugar
- Half cup softened vegan butter
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- Utilize all-purpose flour to prepare this cake, and it will provide structure & a soft and tender texture. It will also help hold the carrots, pineapple, & other ingredients together. We would also utilize whole wheat pastry flour as a substitute if required.
BAKING SODA:
- It will react with the moisture & acidic ingredients to provide a light and fluffy texture. We would also utilize baking powder instead if required.
VEGETABLE OIL:
- Include vegetable oil to provide moisture and make the cake soft. It will also help keep the cake tender after baking. We would also utilize canola oil, sunflower oil, or melted coconut oil instead if required.
UNSWEETENED APPLESAUCE:
- Add unsweetened applesauce to provide moisture to the cake. It will also replace some of the oil and provide natural sweetness & a soft texture. We would also utilize mashed banana or unsweetened vegan yogurt instead if required.
INSTRUCTIONS:
- First, grease the pan and put baking paper on it, then warm the oven to 350°F.
- Mix flaxseed and water in a bowl for ten minutes, so it gets thick enough to use as an egg replacement.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg in the large bowl.
- Mix granulated sugar, brown sugar, vegetable oil, applesauce, prepared flax eggs, and vanilla extract in another container.
- Include grated carrots and crushed pineapple in the wet mixture, then slowly mix in the dry ingredients as well.
- Spread the batter in the pan and bake the cake for 45 minutes, then cool it in the pan for fifteen minutes.
- Cool the cake completely on the rack and beat cream cheese with butter.
- Add powdered sugar and vanilla extract to the frosting, then spread it on the cooled cake and serve.
SERVING SUGGESTIONS:
HOT DRINKS:
- Vanilla Oat Milk Coffee
- Cinnamon Almond Milk Latte
- Ginger Tea
- Vegan Hot Chocolate
COLD DRINKS:
- Fresh Pineapple Juice
- Coconut Milk Smoothie
- Mango Banana Smoothie
- Iced Vanilla Latte
FRUIT:
- Fresh Strawberry Salad
- Tropical Fruit Salad
- Mango Slices
- Fresh Kiwi and Pineapple
DESSERT:
- Vegan Coconut Pudding
- Pineapple Sorbet
- Vegan Vanilla Ice Cream
- Coconut Macaroons
TIPS:
- Grate the carrots fresh so that they add better moisture and flavor to the cake.
- To keep the dessert soft, you shouldn’t overmix the batter.
- Drain the pineapple and get rid of the excess juice so the batter doesn’t become too wet.
- Cool the cake properly, then include the frosting to get the best results.
STORAGE INFORMATION:
FRIDGE:
- Include the frosted cake in a closed vessel for 5 days.
FREEZER:
- Freeze the unfrosted cake for ninety days in the container.
FAQs:
Is it a good idea to use fresh pineapple in this recipe?
- Yes, you can add finely chopped fresh pineapple to get better results.
How can I make this cake nut-free?
- You can leave out the walnuts and pecans and use sunflower seeds instead for the version you want.
Should I leave the coconut out of this cake?
- Yes, you can omit the shredded coconut, and the taste will still be the same.
Can I prepare this cake earlier?
- Yes, this cake is good to bake one day in advance and store it in a closed box.
If I leave the vegan cream cheese out of the frosting, will the results be the same?
- Yes, you can make the frosting with other ingredients too.
NUTRITIONAL INFORMATION:
Calories: 430 kcal
Net carbs: 57 g
Iron: 1.8 mg
Total carbs: 61 g
Vitamin A: 5,800 IU
Fiber: 4 g
Calcium: 45 mg
Protein: 4 g
Sodium: 310 mg
Potassium: 180 mg
