Carrot Pineapple Gluten-free Cake
Carrot Pineapple Gluten-free Cake is a great allergy-friendly dessert! With carrots, pineapple, and cinnamon, it’s a delicious gluten-free and vegan cake.
I am always on the lookout for new allergy-friendly foods. Finding a cake mix that is gluten and dairy-free AND that is affordable was a double win! Mama Stoen’s is a company that is allergy-friendly and their mixes are perfectly made. You’ll also find Mama Stoen’s Box Mixes featured in these recipes:
If you’ve been following along on Stories, you’ve seen pictures of Carrot Pineapple Gluten-free Cake. I’ve been teasing you with pictures saying the recipe is coming soon. Well, it’s finally here! Grab a box of Mama Stoen’s Carrot Cake Box Mix and add just a few extra ingredients for an amazing cake!
The cake is perfect for a dessert, a get together with friends, or as part of your holiday celebration. It’s perfectly seasoned, soft and moist, and is easy to make. With adding cinnamon, clove, and ginger this carrot cake is top-notch in flavor. The shredded carrots are a must and adding the crushed pineapple makes for a moist cake and a great sweetness to the overall cake. Carrots, pineapple, cinnamon, and ginger make this cake simply irresistible. Ready to try it?
Start with a big mixing bowl. Add the Carrot Cake Box Mix, shredded carrots, crushed pineapple, spices, pumpkin, avocado oil, dairy-free milk, and vanilla. Mix it all together with a large spoon, scraping sides down as you mix. The batter will be lumpy from the carrots and pineapple. Spray a cake pan (I used a 9×13 cake pan), pour the batter into the cake pan, smooth the top of the batter with the back of a spoon, and finally bake it at 350 degrees for 50-60 minutes. When the edges of the cake are golden brown and a toothpick inserted into the middle of the cake comes out clean, the cake is done. Let the cake cool before cutting into pieces and serving.
- 1 box Mama Stoen's Carrot Cake Box Mix
- 1/2 cup pumpkin puree
- 1/2 cup avocado oil
- 1/2 cup dairy-free milk
- 2 tsp vanilla extract
- 1 1/2 cups shredded carrots
- 1 1/2 cups crushed pineapple, drained
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
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Preheat oven to 350 degrees. Spray a 9×13 baking dish and set aside.
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In a large mixing bowl combine the box mix and spices. Stir together.
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Add the pumpkin puree, avocado oil, dairy-free milk, and vanilla. Stir together.
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Add the shredded carrots and crushed pineapple. Fold into the batter. Batter will be lumpy.
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Pour into the prepared baking dish. Smooth the top of the batter using the back of a spoon.
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Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
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Remove from oven, let cool before cutting into pieces and serving.
If desired, place 2 tablespoons of powdered sugar in a sifter and gently sift a light dusting of sugar on top of cake before serving.
Store leftovers in a covered glass container. No need to refrigerate. Will stay fresh for up to 4 days. Freezes great!
USED IN THIS RECIPE:
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