Carrot & Pineapple Cake

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

6

servings
Prep time

20

minutes
Cooking time

35

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.

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