|Nutritional Guidelines (per serving)|
|Servings: One 9-inch cake (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 one 3-layer cake.
- 2 cups flour (white)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 11/2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger (ground)
- 2 cups carrots (grated)
- 1 cup pineapple (chopped fresh or frozen and thawed)
- 1/2 cup canola oil
- 1/4 cup applesauce
- 3 large egg whites
- 1 cup walnuts (ground)
- 1/4 cup rice milk (plain, such as Rice Dream)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Preheat the oven to 350 F. Lightly oil and flour a 9” Springform Pan, tapping out the excess flour.
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.
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.