Carrot Pineapple Cake

Apple and Cinnamon with Fruity Streusel
Makes: 1 large round cake






1 cup LLWF Nut Free Bread mix

½ cup coconut sugar

1 large carrot grated

½ cup diced fresh pineapple

½ cup sultanas

½ cup walnut pieces – optional

½ cup dried coconut

2 tsp baking powder

2 tsp ground cinnamon

1 tsp vanilla powder or paste

½ cup pineapple - extra

1 small banana

50 ml maple or rice syrup


Creamy Lemon Frosting:


¾ cup raw cashews – soaked 1 hr

Juice from ½ fresh lemon

3 tbs raw honey, rice or maple syrup

2 tbs coconut oil

1/3 to ½ cup water






  1. Preheat oven to 180 degrees celcius and line or grease a round cake tin

  2. Add all of the ingredients up to the vanilla to a large mixing bowl and stir to combine.

  3. Add the extra pineapple, banana and syrup to a blender and blend until smooth then add to the dry mixture and stir through until you get thick dough

  4. Spoon the mixture into the prepared cake tin and bake for 45 minutes or until a skewer comes out dry. 


Creamy Lemon Frosting:


  1. Rinse and drain cashews then add all ingredients using only 1/3 cup of water to a high speed blender and blend until super smooth.

  2. If the mix is too firm or dry and won’t blend then add the rest of the water and blend until smooth.

  3. Test for sweetness, if you prefer it to be sweeter add more liquid sweetener.

  4. Let cool before spreading onto muffins, sprinkle with lemon zest and dried coconut if you wish. The zest adds a lovely zing. 




You can substitute pepitas, sunflower seeds or pinenuts for the walnuts to replace the crunch factor of this cake. 




  Luving Life Wholefoods
Tweed St, Coolangatta, Qld , 4225
Phone: 0417-858-930

  Lets be friends

© 2016 by Luvinglifewholefoods. Proudly created with