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Fresh and Ripe Pineapple Carrot Cake Recipe

It’s important to use both fresh, ripe pineapple and sweet, juicy carrots for this pineapple carrot cake recipe. They are key to producing a rich, moist, firm cake that you’ll be proud to serve. If you don’t like “chunks” in your carrot cake, try this tip: grind the walnuts in your coffee grinder. They’ll give you the taste without the texture.

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Pineapple Carrot Cake Recipe. This carrot recipe is one of my personal favorites!

Ingredients

6 carrots, peeled and quartered
2 cups (500 mL) flour
2 teaspoons (10 mL) baking soda
1/2 teaspoon (2.5 mL) salt
2 teaspoons (10 mL) ground cinnamon
3/4 cup (175 mL) sunflower oil
1 ½ cups (375 mL) honey
3 eggs
2 teaspoons (10 mL) vanilla extract
3/4 cup (175 mL) buttermilk
1 cup (250 mL) fresh chopped pineapple
1 cup (250 mL) ground walnuts

Directions

Preheat oven to 350°F (180° C). Butter two round cake pans.

In a saucepan, cover carrots with water. Bring to a boil and cook until tender, about 15 minutes.

In a mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.

Beat the oil, honey, eggs , vanilla, and buttermilk together in a separate bowl, then mix with dry ingredients.

Stir in cooked carrots , pineapple, and walnuts until just combined. Transfer the batter to the cake pan. Bake for 40-45 minutes.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..