Carrot & Pineapple Cake

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


Prep time


Cooking time




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

Liked this? We think you'll enjoy these recipes:

Basil Ice Cream

Liked this? We think you’ll enjoy these recipes: Baked Rice with Caramel Custard and Bananas • April 29, 2022 Liked this? We …

Ginger Loaf

Ginger Loaf

Liked this? We think you’ll enjoy these recipes: Key Lime Tart • May 5, 2022 Easy Vegan Fudge • May 5, 2022 …

Cinnamon Pears

Cinnamon Pears