Carrot Pineapple Cake


1 1/2 cups sliced carrots (180g)

3 cups diced pineapple (480g)

1 1/2 tsp pure vanilla extract

3 tbsp oil or vegan butter

1/2 cup rolled oats

1/4 cup plus 1 tbsp flour of choice, excluding coconut

1 tsp cinnamon

1/4 tsp salt

1/2 tsp baking soda

3 1/2 tbsp sugar of choice




Preheat oven to 325F and grease an 8-inch square pan.  Finely grate the carrots then combine with the pineapple, vanilla extract, and melted buttery spread or oil.   

In a separate bowl, combine all remaining ingredients. Pour wet into dry, and stir to combine.  Transfer to the prepared pan, and bake 35 minutes or until golden. 

The recipe will be crumbly in the first few hours, but if left overnight in the fridge it becomes firmer.  

Eat warm or cold, topped with melted coconut butter or your favourite ice cream. Leftovers can be refrigerated or frozen.


Adapted from: