Ingredients
2 cups grated carrots
1 cup drained, chopped canned pineapple
14.5 oz yellow cake mix (check for dairy/egg-free options)
1 cup buttermilk (substitute yogurt + milk)
2 large eggs (substitute flax eggs for vegan)
1/2 cup olive oil
1 cup powdered sugar (for frosting)
2 oz cream cheese (vegan optional)
1/4 tsp lemon juice
1/4 cup toasted coconut flakes (optional garnish)
Instructions
Preheat oven to 350°F. Grease two 8-inch round pans
Combine drained pineapple, grated carrots, olive oil, and buttermilk in a bowl
Whisk eggs into the wet ingredients until smooth
Gradually add cake mix, stirring gently to avoid overmixing
Pour batter evenly into prepared pans. Tap pans to remove air bubbles
Insert a toothpick into the center; remove when moist crumbs appear
Cool in pans 10 minutes, then invert onto wire racks
Beat cream cheese, lemon juice, and powdered sugar for frosting
Chill frosting 15 minutes before spreading. Add coconut and pineapple garnish as desired
Notes
Use ripe carrots for enhanced sweetness
Retain a bit of pineapple juice for moisture
Tap pans twice during baking for a crisper crust
Chill cake 30 minutes before slicing
For vegan version, use flax eggs, vegan cake mix, and coconut yogurt instead of cream cheese
- Prep Time: 20
- Cook Time: 35
- Category: Cakes & Pastries
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg