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Carrot Pineapple Gluten-free Cake
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Carrot Pineapple Gluten-free Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Course: Dessert
Cuisine: Dairy-free, Gluten-free, Vegan
Servings: 1 cake
Author: anaankeny.com
Ingredients
  • 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
Instructions

  1. Preheat oven to 350 degrees.  Spray a 9x13 baking dish and set aside.

  2. In a large mixing bowl combine the box mix and spices.  Stir together.

  3. Add the pumpkin puree, avocado oil, dairy-free milk, and vanilla.  Stir together.

  4. Add the shredded carrots and crushed pineapple.  Fold into the batter. Batter will be lumpy.

  5. Pour into the prepared baking dish.  Smooth the top of the batter using the back of a spoon.

  6. Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.

  7. Remove from oven, let cool before cutting into pieces and serving.

Recipe Notes

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!