Best Vegan Carrot Cake with Pineapple

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This vegan carrot cake with pineapple is moist, spiced, and layered with rich cream cheese frosting. No mixer needed, and it all comes together in one bowl!

You don’t have to love veggies to enjoy a decadent slice of carrot cake. And this time, we’ll take the luscious spiced cake to the next level with pineapple, walnuts, and coconut.

This easy recipe skips eggs, dairy, and oil, yet the cake is so moist and delicious, you won’t notice it’s plant-based!

Layered with vegan cream cheese frosting, this cake will surely become your new favorite.

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Not in the mood to bake a whole vegan cake? Satisfy your cravings with vegan carrot cake cookies or pineapple carrot cake smoothie instead!

Why You’ll Love This Vegan Carrot Cake with Pineapple Recipe

This vegan carrot cake recipe comes together in just 1 bowl and doesn’t require a stand mixer.
While it’s dairy, oil, and egg-free, this vegan carrot cake with pineapple is as rich, moist, and delicious as a traditional carrot cake.
With its looks and taste, this 2-layer cake is perfect for any celebration and holiday.

Ingredients And Substitutions

Whole wheat pastry flour – A more wholesome option than all-purpose flour (but if unavailable, feel free to use AP flour.) Make sure you’re using whole wheat pastry flour, as regular whole wheat flour will yield a tough and gritty cake.

Sugar – Brown sugar’s deep sweetness complements the flavors of this vegan carrot cake with pineapple well, but granulated sugar also works.

Baking powder and baking soda – Using both is crucial for the best rise on your cake!

Cinnamon – Is it really a classic carrot cake without a warm spice? You can also include other spices like nutmeg and ginger.

Salt – Rounds out the flavors of the vegan carrot cake with pineapple and applesauce.

Crushed pineapple – For perfectly sweet and moist carrot cake layers. Just make sure to drain it well to avoid adding too much moisture to the batter.

Unsweetened applesauce – This oil-free, eggless carrot cake with pineapple is possible, thanks to applesauce as its binder.

Unsweetened almond milk – You can use any unsweetened non-dairy milk of choice.

Vanilla – Makes the spiced cake taste so much better.

Carrots – Grate them finely for a consistent cake texture. They also lend moisture to the pineapple carrot coconut cake.

Chopped walnuts – For added crunch. Pecans and pistachios are also great for this moist cake.

Shredded coconut – Totally optional for texture and sweet, nutty flavor. You can use raisins if you don’t like unsweetened coconut.

Baking spray – For greasing the cake pans.

For the Non Dairy Cream Cheese Frosting Recipe:

Vegan cream cheese and vegan butter – Allow them to come to room temperature to avoid a lumpy frosting.

Vanilla – Keeps the rich, sweet frosting from tasting flat.

Organic powdered sugar – For thickness and sweetness.

Orange gel food coloring and parsley – All they need is a bit of creativity, and you’ll have a cute little carrot decoration for the carrot cake with coconut and pineapple.

Tips For Making This Recipe

Grate the Carrots Yourself

Store-bought grated carrots are too coarse and dry for the cake. Just grate the carrots very finely with a box grater to give your vegan carrot cake with pineapple the best texture.

Do Not Overmix

Do not overmix the vegan carrot pineapple cake batter too much to maintain its delicate crumb. You can stop mixing the batter when you can’t see any flour left.

Cool the Cakes Before Frosting

Allow the vegan pineapple carrot cakes to cool completely before frosting or the frosting will just melt. You can also make the frosting 2 hours in advance so it can harden in the fridge and make it easier to spread.

Vegan Carrot Cake Recipe with Pineapple FAQs

Does it matter what cake pan you use for this vegan carrot cake recipe with pineapple?

If you don’t have two 9-inch cake pans, you can use two 8-inch pans or three 6 or 7-inch cake pans for this one bowl vegan carrot cake recipe.

Why put pineapple in carrot cake?

This healthy vegan carrot cake recipe uses pineapple for added sweetness and moisture. But since it’s quite controversial, know that it’s completely optional!

Can you substitute fresh pineapple for canned in this carrot cake with pineapple and coconut?

Of course! Just crush and drain the fresh pineapple well before using it.

What is a good substitute for cream cheese frosting?

You can use any vegan frosting, like our vegan buttercream frosting, for this carrot cake recipe with pineapple and coconut!

How do you store leftover vegan carrot cake?

Leftover cake? While I highly doubt you’ll have leftovers, you can store the leftover dairy-free carrot cake in an airtight container in the fridge for up to 5 days.

More Delicious Vegan Dessert Recipes

I found this recipe for Vegan Ginger Loaf Cake that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Vegan Carrot Cake with Pineapple

This vegan carrot cake with pineapple is moist, spiced, and layered with rich cream cheese frosting. No mixer needed, and it all comes together in one bowl!

Louisa

Prep Time 10

Cook Time 40

Total Time 50

Equipment

Ingredients

2 1/2 cups whole wheat pastry flour
2 cups brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 cup crushed pineapple, drained
1 cup unsweetened applesauce
3/4 cup almond milk
1 tbsp vanilla extract
2 1/2 cups finely grated carrots
1 cup chopped walnuts, plus more for topping
1 cup shredded coconut, plus more for topping
Baking spray

For the Non Dairy Cream Cheese Frosting:

8 oz vegan cream cheese
1/2 cup vegan butter
2 tsp vanilla extract
4 cups organic powdered sugar
Orange gel food coloring, optional for the decorative carrot
Parsley for the optional decorative carrot

Instructions

Preheat the oven to 350°F. Grease the cake pans and line them with parchment paper. Set the prepared cake pans aside.
Whisk together the dry ingredients in a large bowl. Add the wet ingredients. Mix just until combined.
Fold in the carrots, walnuts, and coconut.
Pour the cake batter into the prepared pans with parchment paper and bake for 30 to 40 minutes or until the sides of the cakes are pulling away from the pans and a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in the pans for 20 minutes, then remove them from the pans and cool completely on the wire rack before frosting.
To make the frosting while the cakes are cooling, just beat the ingredients together until smooth.
Spread a layer of frosting on top of one of the cooled carrot cakes, place the other cake on top, and decorate. You can add more walnuts and coconut to the frosted cake if desired. You can also add a decorative carrot in the center of the vegan carrot cake with orange frosting and parsley for its leaves.

Notes

Store-bought grated carrots are too coarse and dry for the cake. Just grate the carrots very finely with a box grater to give your vegan carrot cake with pineapple the best texture.
Do not overmix the vegan carrot pineapple cake batter too much to maintain its delicate crumb. You can stop mixing the batter when you can’t see any flour left.
Allow the vegan pineapple carrot cakes to cool completely before frosting or the frosting will just melt. You can also make the frosting 2 hours in advance so it can harden in the fridge and make it easier to spread.

4.80 from 10 votes (10 ratings without comment)