Island Fusion Carrot Cake (Vegetarian) Recipe

Name: Island Fusion Carrot Cake (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash canola oil cooking spray (1 spray); 2 cups carrots, peeled and shredded (about 7 oz. or 2 medium carrots); ¼ cup water; 1 medium mango, ripe, peeled and pitted; 1 (8 ounce) can crushed pineapple; 1 ½ cups light brown sugar, firmly packed; 2 large eggs (or egg substitute equaling 2 eggs); ½ cup canola oil; 2 teaspoons pure vanilla extract; ¼ teaspoon ground cloves; ¼ teaspoon ground mace; ¼ teaspoon ginger powder; 1 teaspoon ground cinnamon; ¼ teaspoon fresh nutmeg, freshly grated; ¾ teaspoon salt; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ cup sweetened flaked coconut, lightly packed; 4 ounces dates, chopped (about 15 pitted dates); ⅔ cup chopped walnuts, roasted; 16 ounces cream cheese (plain); 1 ½ cups marshmallow cream (or gelatin free substitute); 3 teaspoons fresh lemon juice, freshly squeezed; 1 teaspoon pure vanilla extract; ½ teaspoon fresh nutmeg, freshly grated

Servings: persons

1 dash canola oil cooking spray (1 spray)
2 cups carrots, peeled and shredded (about 7 oz. or 2 medium carrots)
¼ cup water
1 medium mango, ripe, peeled and pitted
1 (8 ounce) can crushed pineapple
1 ½ cups light brown sugar, firmly packed
2 large eggs (or egg substitute equaling 2 eggs)
½ cup canola oil
2 teaspoons pure vanilla extract
¼ teaspoon ground cloves
¼ teaspoon ground mace
¼ teaspoon ginger powder
1 teaspoon ground cinnamon
¼ teaspoon fresh nutmeg, freshly grated
¾ teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup sweetened flaked coconut, lightly packed
4 ounces dates, chopped (about 15 pitted dates)
⅔ cup chopped walnuts, roasted
16 ounces cream cheese (plain)
1 ½ cups marshmallow cream (or gelatin free substitute)
3 teaspoons fresh lemon juice, freshly squeezed
1 teaspoon pure vanilla extract
½ teaspoon fresh nutmeg, freshly grated

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
).
8
Next, process or blend crushed pineapple; measure out 1/2 cup and set aside.
9
Into large mixing bowl, add brown sugar, eggs and oil; mix well.
10
Stir in 1/2 cup mango puree, 1/2 cup pineapple puree, vanilla, spices and carrots.
11
Slowly add flour, baking powder and baking soda and mix just until blended.
12
Stir in coconut, dates and walnuts, and transfer to spring form pan.
13
Bake for 60 minutes or until toothpick inserted in center comes out clean.
14
Let cool completely, then frost with Dream Please Icing.
15
DREAM PLEASE ICING:.
16
In medium bowl, mix all ingredients together until well blended.
17
Once cake has cooled completely, frost away.

2003

kcal

Calories

144

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 dash canola oil cooking spray (1 spray), 2 cups carrots, peeled and shredded (about 7 oz. or 2 medium carrots), ¼ cup water, 1 medium mango, ripe, peeled and pitted, and more.

Yes, Island Fusion Carrot Cake (Vegetarian) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Island Fusion Carrot Cake (Vegetarian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions