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Incredible Carrot Pineapple Loaf Cake – vegetarian recipe
Stav Kogan

Incredible Carrot Pineapple Loaf Cake

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, and comes together in just one bowl
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 9 slice
Calories: 108
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbsp (30 ml) coconut oil, melted
  • 20 oz (565 g) crushed pineapple, drained and juice pressed out
  • 1½ cups / 360 ml (12.2 fl oz) grated carrot
  • ½ cup (120 ml / 4.1 fl oz) 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 / 0 fl oz) sea salt
  • 2 Tbsp (30 ml) flax meal or ground flaxseed
  • 1½ cups / 360 ml (12.2 fl oz) whole wheat flour
  • 2 Tbsp (30 ml) wheat germ
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 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.

Method
 

  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.
  3. Stir until well combined.
  4. In a separate, smaller bowl, whisk together the dry : whole wheat flour, wheat germ, baking powder, and baking soda.
  5. Add the dry to the wet and stir until just combined. Be careful not to overmix.
  6. Scrape the batter into your prepared loaf pan and spread it evenly to the edges.
  7. Bake for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
  9. 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.

Nutrition

Calories: 108kcalCarbohydrates: 13gProtein: 3gFat: 3g

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