Baby Food Pineapple Coconut Carrot Cake
Carrots are a great source of vitamin A, which is important for healthy vision.
This is vegan and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Baby Food Pineapple Coconut Carrot Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Peel and grate the carrots.
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Drain and chop the pineapple.
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In a large bowl, mix together the grated carrots, chopped pineapple, coconut flour, almond flour, coconut oil, maple syrup, baking powder, baking soda, cinnamon, vanilla extract, and salt.
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Grease a cake pan and pour the batter into it.
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Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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Once cooled, refrigerate for at least 1 hour before serving.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
