This carrot-pineapple cake is absolutely a cut (slice?) above the rest.
Adding pineapples brightens up the entire cake and is a massive flavorful addition. And of course, your known go to combination of carrot, pecans, raisins, nut flours, and coconut whipped cream. There is something so festive about this cake, that it is really hard to believe it can be used as a re-feed meal.
To top it off, it’s sugar, dairy and gluten free.
Ingredients:
- 220 grams of shredded organic carrot
- 85 grams of pineapple cubes (fresh or defrosted)
- 75 grams organic raisins
- 70 grams organic pecans (roughly chopped)
- 55 grams of coconut flour
- 50 grams of almond flour
- 45 grams of tapioca flour
- 2 teaspoons of cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon of Himalayan salt
- 1 teaspoon of baking soda
- 40 grams monk fruit sweetener
- 4 organic, free-range eggs
- 80 grams coconut oil (melted)
- 1 teaspoon of vanilla extract
- 1 teaspoon of lime juice (or lemon juice)
For frosting:
- whipped coconut cream
- stevia
Directions:
- Preheat the oven to 180 degrees C (350 degrees F).
- Prepare a 22cm or 9inch springform, grease it with coconut oil and set aside.
- Remove extra liquid from the defrosted pineapples.
- In a medium size bowl combine shredded carrots, pineapples, raisins, and pecans.
- In another bowl, add all dry ingredients: coconut flour, almond flour, tapioca flour, cinnamon, nutmeg, salt, baking soda, and monk fruit sweetener, then mix them well.
- Fold in carrot mixture to the flour mixture, stir until well combined.
- Put eggs, coconut oil (make sure coconut oil is liquid, but not hot), vanilla extract, and apple cider vinegar in a blender and slightly blend until all ingredients are evenly combined.
- Pour the egg mixture into the bowl from step 6 and mix well.
- Transfer the mixture to the springform and bake for 40-45 minutes or until a toothpick comes out clean.
- Cooldown completely and transfer to the serving plate.
- Add the frosting.
- Feel free to get fancy and decorate with chopped pineapples, chopped pecans, coconut flakes, and/or spearmint leaves.
Slice, share, and devour with your friends and family.