Island Fusion Carrot Cake (Vegetarian)

READY IN: 1hr 40mins
Recipe by Annacia

This was given to me years ago by a friend. Man, is it good! It's a cake that everyone likes.

Top Review by jarenicebravo

Made this cake many times and it is DELICIOUS! Thank You for the recipe. Will keep making the recipe. I substitute the eggs with flax-seed and bananas. Next time will try something new to make the cake a little different. Thanks!

Ingredients Nutrition


  1. Preheat oven to 350F and spray spring form pan with Pam.
  2. Coarsely shred the carrots until they measure about 2 cups lightly packed and uncooked.
  3. Place shredded carrots in a large bowl with 1/4 cup of water and cover with a plate and microwave on high for 5 minutes, then drain out excess water and set aside.
  4. The carrots should measure about 1 1/2 cups once cooked.
  5. Meanwhile, cut mango and process or blend (without the pit, of course) until smooth puree.
  6. Measure out 1/2 cup of pureed mango and reserve the rest for other use (dessert sauce, smoothie, daiquiri, food fight, etc.).
  7. Next, process or blend crushed pineapple; measure out 1/2 cup and set aside.
  8. Into large mixing bowl, add brown sugar, eggs and oil; mix well.
  9. Stir in 1/2 cup mango puree, 1/2 cup pineapple puree, vanilla, spices and carrots.
  10. Slowly add flour, baking powder and baking soda and mix just until blended.
  11. Stir in coconut, dates and walnuts, and transfer to spring form pan.
  12. Bake for 60 minutes or until toothpick inserted in center comes out clean.
  13. Let cool completely, then frost with Dream Please Icing.
  15. In medium bowl, mix all ingredients together until well blended.
  16. Once cake has cooled completely, frost away.

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