Carrot Pineapple Pecan Cake Recipe (with Video)

Make the Carrot Cake Batter and bake the cake
1. Preheat the oven to 325 F and position a rack in the center of the oven
2. Line an 8 x 8 inch square cake pan with parchment paper and lightly grease with cooking spray
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt
4. In the bowl of a stand mixer fitted with the whisk attachment, add the aquafaba and brown sugar; whip on medium speed for 5 mins, until the mixture is thick, white, glossy, and forms ribbons when the whisk is lifted up from the bowl
5. Reduce the mixer speed to medium-low and slowly stream in the olive oil; once all of the oil has been added, give to the mixture a few whisks by hand to ensure it is homogenous
6. Add the vanilla and whisk by hand until combined
7. Fold in the carrots, pineapple, pecans, and raisins until the mixture is homogenous
8. Fold in the dry ingredients in three parts, until just combined and no streaks of flour remain
9. Pour the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out mostly clean, with a few moist crumbs attached, about 50 mins
10. Allow the cake to cool in the pan for 30 mins, then invert the cake onto a wire rack to allow it to cool completely
11. Note: Cake can be made ahead up to 2 days in advance and kept in the fridge, wrapped tightly in plastic wrap, until ready to use
Frost and finish the cake
1. Once the cake is cool, re-invert it onto a serving plate
2. Top the cake with the Vegan Cream Cheese Frosting and decorate with pecans and pineapple
3. Serve the cake at room temperature
4. Note: Frosted cake keeps in the fridge for up to 3 days, covered. Allow the cake to come to room temperature before serving