How to make Carrot Pineapple Cake
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.
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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.
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.
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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.
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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.
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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.
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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.
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