This cake is a favorite of mine, and it is great for everything from kids' birthday parties and holidays to an informal weeknight dessert. (Somehow cake is always easier to justify when there are carrots in it!)
Makes 1 3-layer cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 2 cups white flour
- 1 ½ t. baking powder
- 1 t. baking soda
- 1 ½ cups sugar
- ½ t. salt
- 1 t. cinnamon
- ½ t. ground ginger
- 2 cups grated carrots
- 1 cup chopped fresh pineapple, or 1 cup chopped frozen pineapple, thawed
- ½ cup canola oil
- ¼ cup applesauce
- 3 large egg whites
- 1 cup ground walnuts
- 1/4 cup plain rice milk, such as Rice Dream
- 1 T. apple cider vinegar
- 1 t. vanilla
Preparation:
1. Preheat the oven to 350 F. Lightly oil and flour a 9” Springform Pan, tapping out the excess flour.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, cinnamon, ground ginger and salt.
3. In a food processor, combine the pineapple, canola oil, applesauce, egg whites, rice milk, vinegar and vanilla until well combined. Add the pineapple mixture to the dry ingredients and stir in the carrots and walnuts until evenly incorporated.
4. Pour batter into the prepared pan and bake, until a tooth inserted into the center of the cake comes out clean, about 40 minutes. Cool completely, slice into layers and frost with Dairy-Free Cream Cheese Frosting or other Dairy-Free Frosting of your choice.
