Carrot Cake with Pineapple

Name: Carrot Cake with Pineapple
Cook time: 2 h
Total time: 2 h
Yield: Serves 6
Ingredients: 1½ teaspoons baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1½ cups unbleached all-purpose flour; ¾ cup packed light brown sugar or granulated natural sugar; ¾ cup packed light brown sugar or granulated natural sugar; ¼ cup vegetable oil; ½ cup pineapple juice from the chopped pineapple, plus more if needed (add water, unsweetened almond milk, or purchased pineapple juice if necessary to yield ½ cup); ½ cup pineapple juice from the chopped pineapple, plus more if needed (add water, unsweetened almond milk, or purchased pineapple juice if necessary to yield ½ cup); ½ cup pineapple juice from the chopped pineapple, plus more if needed (add water, unsweetened almond milk, or purchased pineapple juice if necessary to yield ½ cup); ½ cup pineapple juice from the chopped pineapple, plus more if needed (add water, unsweetened almond milk, or purchased pineapple juice if necessary to yield ½ cup); ⅓ cup finely chopped fresh or canned pineapple, well drained, juice reserved; ⅓ cup finely chopped fresh or canned pineapple, well drained, juice reserved; 2 carrots, peeled and finely shredded (1 cup packed); ½ cup chopped macadamia nuts (optional)

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Carrot cake is a personal favorite that I make year-round. In the summer, I like to use freshly dug carrots from my garden and make it in the slow cooker so that I don’t heat up the kitchen.

This cake can be made either directly in the insert of a 4-quart round cooker or in a small baking pan set inside a 6- to 7-quart oval cooker. Enjoy it plain or with a light dusting of confectioners’ sugar, or whip up a vegan cream cheese frosting.

Ingredients

Cake
Vegan
Summer

Ingredients

Method