Ingredients for Island Fusion Carrot Cake Vegetarian
- Canola Oil Cooking Spray
- 2 cups coarsely shredded carrots (about 4-5 medium carrots)
- 1/4 cup water
- 1 cup ripe mango, peeled and diced
- 1 cup crushed pineapple, drained
- Light Brown Sugar
- 3 large eggs
- Canola Oil
- Pure Vanilla Extract
- Ground Cloves
- Ground Mace
- Ginger Powder
- Ground Cinnamon
- Fresh Nutmeg
- Salt
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Sweetened Flaked Coconut
- 1/2 cup chopped pitted dates
- 1 cup chopped walnuts
- Cream Cheese
- Marshmallow Cream
- Fresh Lemon Juice
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How to Make Island Fusion Carrot Cake Vegetarian
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Coarsely shred carrots. Microwave shredded carrots with 1/4 cup water, covered, on high for 5 minutes. Drain excess water.
- While carrots microwave, puree mango until smooth. Measure out 1/2 cup puree; reserve the rest.
- Puree drained crushed pineapple until smooth. Measure out 1/2 cup puree; reserve the rest.
- In a large bowl, cream together brown sugar, eggs, and oil until light and fluffy.
- Stir in the 1/2 cup mango puree, 1/2 cup pineapple puree, vanilla extract, cinnamon, nutmeg, and cloves.
- Add the cooked carrots.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the coconut, dates, and walnuts.
- Pour batter into the prepared springform pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Frost with your favorite cream cheese frosting (Dream Please icing recipe to be added separately).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
273g
Fat
59g
Carbs
34g
