RECIPE STORY

Carrot Pineapple Cake

by

This upside-down carrot cake with pineapple is vegan, gluten-free, and sugar-free.

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We've included only wholesome ingredients to give you a nutritious dessert in half the calories.

Dates, bananas, carrots, oats, and flaxseeds come together into a moist and flavourful bake that is much healthier than the classic recipe.

Health

Time

1h

Cost

Nutrients

309 kcal

Carbs 51 grams

Sugars 24 grams

Total Fats 8 grams

Saturates 1 grams

Fibers 6 grams

Proteins 7 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts

Servings

12

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Step 1Part 1

Leave ground flaxseeds to soak in half of the water until they form a thick gel-like mixture. Meanwhile, blend pitted dates with the remaining water in a food processor until you have a creamy paste.

Ingredients List

Ground Flaxseeds25g
Water270mL
Pitted Dates300g
Carrots400g
Peeled Bananas130g
Oats400g
Potato Starch50g
Baking Soda10g
Cinnamon0.5tsp
Walnuts80g
Almond Milk200mL
Canned Pineapple Slices8
Step 1Part 2

Next, peel and finely grate the carrots, then leave them to drain excess water on a colander. In the meantime, mash the bananas with a fork or potato masher.

Ingredients List

Ground Flaxseeds25g
Water270mL
Pitted Dates300g
Carrots400g
Peeled Bananas130g
Oats400g
Potato Starch50g
Baking Soda10g
Cinnamon0.5tsp
Walnuts80g
Almond Milk200mL
Canned Pineapple Slices8

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Step 2

Combine finely ground oat flakes with potato starch, baking soda, salt, and cinnamon. In a mixing bowl, stir the 'flaxegg' with bananas, dates, chopped walnuts, and carrots.

Ingredients List

Ground Flaxseeds25g
Water270mL
Pitted Dates300g
Carrots400g
Peeled Bananas130g
Oats400g
Potato Starch50g
Baking Soda10g
Cinnamon0.5tsp
Walnuts80g
Almond Milk200mL
Canned Pineapple Slices8
Step 2

Then, incorporate the dry ingredients into the wet ones a bit at a time. Pour the milk and mix until you have a smooth cake batter.

Ingredients List

Ground Flaxseeds25g
Water270mL
Pitted Dates300g
Carrots400g
Peeled Bananas130g
Oats400g
Potato Starch50g
Baking Soda10g
Cinnamon0.5tsp
Walnuts80g
Almond Milk200mL
Canned Pineapple Slices8

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Step 3

Arrange the pineapple rings in a single layer on the bottom of a round baking tin lined with parchment paper. Pour a few tablespoons of pineapple juice drained from the fruit can and transfer the carrot batter into the tin.

Ingredients List

Ground Flaxseeds25g
Water270mL
Pitted Dates300g
Carrots400g
Peeled Bananas130g
Oats400g
Potato Starch50g
Baking Soda10g
Cinnamon0.5tsp
Walnuts80g
Almond Milk200mL
Canned Pineapple Slices8

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Step 4

Bake the cake for 50 minutes at 175°C (345°F) and leave it to cool down for 15 minutes before flipping it onto a serving dish.

Ingredients List

Ground Flaxseeds25g
Water270mL
Pitted Dates300g
Carrots400g
Peeled Bananas130g
Oats400g
Potato Starch50g
Baking Soda10g
Cinnamon0.5tsp
Walnuts80g
Almond Milk200mL
Canned Pineapple Slices8

MEAL PLAN

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