Just to update that I tried to substitute the oil with applesauce and it didn't work. Unfortunately came out underdone and rubbery. I may try one more time without the oil ( and just not replacing it with anything), but it's hard to see such a great cake ruined. Marie - your original is still the best!

Thank you so very much for this recipe. I love it (as did my husband) and will certainly be making it again. The texture is amazing. It is moist without being stodgy and I appreciate that this recipe has a lot less oil than other carrot cake recipes I've tried and the fact that the pineapple gives moisture and body without a noticeable pineapple flavour.

Now that I've tried it almost as written (I substituted Xylitol for the sugar and Sweet Freedom for the molasses) I plan to make the following substitutions next time around:

1) Put in half or less of the nutmeg (was too strong for me)
2) Try pecans instead of walnuts
3) Grate half the carrots with a fine grater separately. I think I processed them too fine this time around and didn't really notice them at all in the finished cake. I like to SEE the little bits of carrot in the finished cake.

I was also considering trying to reduce the oil even further by substituting either orange juice or applesauce for part of it. Haas this been tried by anyone before and, if so, can you advise / warn about the results?

I made this cake today - the best carrot cake I've ever had (and I'm spoilt when it comes to cake). The method is unusual and the amount of carrots and pineapple seemed way too much, but it worked out perfectly and made a very moist, flavorful cake. Thank you Mattie!

So great!! I'm a big lover of carrot cake and I thought our local health food store's restaurant made the best. I can say that this recipe beat its pants off! It was pretty easy to put together and baked up beautifully. The spices are incredible and the cake is moist. Pair it with the vegan cream cheese frosting linked above and it is absolutely divine. Love it! Thank you!

Just made this for my mum's birthday! Accidently left out the pineapple, but it still turned out great. Thanks so much for the recipe xx

Today, I made carrot cake cupcakes. It has been a journey. I don't have many grocery food options in LC. I went on a mad hunt to find cardamom and vegetable shortening. I asked the guy stocking spices if they had cardamom. He said," That sounds very expensive." Well sure enough it was the most expensive one ($17.99) at the local Albertsons. For a split second, I almost splurged. No cardamom in this carrot cake. I did read that cinnamon and nutmeg mixed equal parts is a good substitution. Cardamom as a very distinct amazing flavor. It doesn't even compare. I ended up using a little extra cinnamon and nutmeg.

I did not have molasses, but substituted it for maple agave syrup and used a little less sugar.

Next, vegetable shortening. I was crossing my fingers they would have Earth Balance vegetable shortening. Nope, not at Albertsons. Only Crisco. No thanks. I ended up going to a co-op and purchasing Tofutti vegan cream cheese for the frosting.

My recipe as follows:

8oz Tofutti cream cheese
2 tsp vanilla
1/4 cup Smart Balance butter spread
2 cups confectionery sugar (powder sugar)

The cream cheese frosting is very yummy. I think the vegetable shortening would have made the consistency a lot thicker versus gloppy. I will try next time.


An old friend from the past called tonight. I was making these cupcakes while talking on speaker phone. Therefore, I totally forgot to put the walnuts and raisins in. I knew I forgot something!!!!! Anyways, the carrot cupcakes came out great. I will definitely use this recipe again. I plan on freezing some for an emergency snack!

Happy New Year!