If you thought classic carrot cake couldn’t get any better, think again! This incredible Carrot Pineapple Loaf Cake is a game-changer. The natural sweetness and tropical tang of crushed pineapple elevate the earthy, spiced carrot flavor to a whole new level. It’s wonderfully moist, packed with wholesome ingredients like whole wheat flour and flax meal, and comes together in just one bowl. This isn’t just a dessert; it’s a slice of pure, guilt-free bliss you’ll want to bake again and again!
Ingredients
• 2 Tbsp / 30 ml coconut oil, melted
• 20 oz / 565 g crushed pineapple, drained and juice pressed out
• 1½ cups / 360 ml grated carrot
• ½ cup / 120 ml Sucanat or other unrefined sugar
• 1 whole egg + 2 egg whites
• 1 tsp / 5 ml ground cinnamon
• 1 tsp / 5 ml ground ginger
• ¼ tsp / 1.25 ml sea salt
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• 1½ cups / 360 ml whole wheat flour
• 2 Tbsp / 30 ml wheat germ
• 1 tsp / 5 ml baking powder
• 1 tsp / 5 ml baking soda
Instructions
1. Preheat your oven to 350°F / 177°C. Lightly grease a 9 x 5-inch loaf pan with coconut oil.
2. In a large bowl, combine the wet : melted coconut oil, drained pineapple, grated carrot, Sucanat, egg and egg whites, cinnamon, ginger, sea salt, and flax meal. Stir until well combined.
3. In a separate, smaller bowl, whisk together the dry : whole wheat flour, wheat germ, baking powder, and baking soda.
4. Add the dry to the wet and stir until just combined. Be careful not to overmix.
5. Scrape the batter into your prepared loaf pan and spread it evenly to the edges.
6. Bake for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
8. Run a knife around the edges of the pan to loosen the loaf, then carefully unmold it onto a wire rack to finish cooling completely.
Nutritional Information
• Recipe Information
• PREP: 15 minutes
• COOK: 50 minutes
• YIELD: 9 x 1-inch slices
• Calories: 108
• Protein: 3 g
• Carbohydrates: 13 g
• Total Fat: 3 g
• Saturated Fat: 1.5 g
• Fiber: 2 g
• Sodium: 90 mg
• Cholesterol: 12 mg
Pro Tips
• Ensure you press as much juice as possible from the crushed pineapple. Too much liquid can make the loaf dense and gummy.
• For the best texture, grate your own carrots using the small holes of a box grater. Pre-shredded carrots are often too dry.
• Feel free to fold in ½ cup of chopped walnuts, pecans, or raisins along with the dry for extra texture and flavor.
• For smaller portions, cut the cooled loaf in half lengthwise, then slice each half crosswise into 1-inch thick pieces. This will yield 18 smaller servings.
FAQ
Q: Can I make this carrot pineapple loaf vegan
A: Yes, this loaf can easily be made vegan. To replace the one whole egg and two egg whites, create a ‘flax egg’ by whisking 3 tablespoons of flax meal with 7.5 tablespoons of water. Let the mixture sit for 5-10 minutes to thicken before adding it to the wet ingredients. The rest of the ingredients are already plant-based.
Q: How can I add more protein to this vegetarian loaf
A: To boost the protein, simply fold in ½ cup of chopped walnuts or pecans when you combine the wet and dry ingredients. You can also add 2-3 tablespoons of hemp seeds or pumpkin seeds to the batter for an extra protein and healthy fat kick without significantly changing the flavor.
Q: What is a good substitute for Sucanat in this recipe
A: If you don’t have Sucanat, you can easily substitute it with an equal amount of another unrefined sugar like coconut sugar. Light or dark brown sugar will also work perfectly as a 1:1 replacement.
Q: What is the best way to store this carrot pineapple loaf
A: Store the completely cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf or individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before enjoying.
