Name: Carrot u0026amp; Pineapple Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 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

Carrot & Pineapple Cake

Recipe by Adapted from: www.chocolatecoveredkate.comCourse: DessertCuisine: EuropeanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

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

Directions

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 coconut yoghurt or your favourite ice cream. Leftovers can be refrigerated or frozen.