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Rachel White

Pineapple Vegan Carrot Cake

Pineapple Vegan Carrot Cake combines sweet carrots, juicy pineapple, warm spices, and creamy dairy-free frosting for a moist, vibrant dessert. It is festive, flavorful, and easy to love.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 2 cups carrots finely grated
  • 3 4 cup pineapple crushed and drained
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
Frosting
  • 8 oz vegan cream cheese softened
  • 1 4 cup vegan butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Cake Pan
  • Oven
  • Box Grater
  • Whisk
  • Spatula
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and grease pans. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, sugar, carrots, and pineapple together. Fold into dry mix until just combined.
  3. Spread batter into pans. Bake until risen, fragrant, and a tester comes out clean.
  4. Cool layers completely. Beat frosting ingredients until smooth, fluffy, and spreadable.
  5. Assemble cake, frost between layers and outside, then chill briefly before slicing.

Notes

For softer texture, avoid overmixing and keep pineapple well drained. For crisper edges, bake a few minutes longer. Freeze unfrosted layers tightly wrapped up to 2 months. Chill cake during assembly for cleaner frosting. Add coconut, walnuts, ginger, or orange zest for flavor changes. Store covered in the refrigerator up to 5 days.