For a Board meeting recently, I decided to make my favorite carrot cake recipe (without eggs). The best part of making this is smelling the wonderful aroma of pineapple juice, one of the delicious ingredients that go into this recipe.
I baked it in a cast iron pan, and it came out a little messy when I was cutting it. But it doesn’t matter when it tastes good, right? It was a hit–everyone wanted the recipe.
Guess how many ingredients this cake has? Find out below. Print & try out the recipe.
Let me know how you like it!
- 2 1/3 cups all purpose flour
- 1 T baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground or freshly grated nutmeg
- 1 cup pineapple juice
- 1/2 cup canola oil
- 3/4 cup sugar
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1 cup macadamia nuts, roughly chopped
- 1/4 cup crystallized ginger, chopped (I use powdered ginger)
- 1 cup unsweetened shredded coconut
- 2 cups carrots, grated
- Preheat oven to 350 F. Have ready 2 8 inch round springform cake pans, lightly greased. Alternatively, this could be made in a 9×13 baking pan and cut in half lengthwise to create 2 layers or just iced as one layer.
- In a large mixing bowl sift together the flour, baking powder, baking soda, salt, and ground spices.
- In a separate large mixing bowl, mix together the pineapple, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots.
- Divide the batter evenly between the 2 round cake pans, or spread in the rectangular pan, and bake for 40-45 minutes. Let cool in pans. Remove from pans and put a layer of coconut icing between the layers, and another layer of coconut icing on top; I like to leave the sides free of frosting because it looks pretty.
From the book: Vegan with a Vengeance