Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 cups grated carrots
- 1 cup canned pineapple chunks (drained)
- 8 oz vegan cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat oil and eggs until frothy; then mix in grated carrots and drained pineapple until well combined.
- Gently fold wet ingredients into dry ingredients until just combined.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks. Frost with vegan cream cheese frosting once completely cooled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg