Carrot Pineapple Cake
Makes: 1 large round cake
Ingredients:
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
Preparation:
Cake:
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Preheat oven to 180 degrees celcius and line or grease a round cake tin
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Add all of the ingredients up to the vanilla to a large mixing bowl and stir to combine.
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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
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Spoon the mixture into the prepared cake tin and bake for 45 minutes or until a skewer comes out dry.
Creamy Lemon Frosting:
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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.
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If the mix is too firm or dry and won’t blend then add the rest of the water and blend until smooth.
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Test for sweetness, if you prefer it to be sweeter add more liquid sweetener.
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Let cool before spreading onto muffins, sprinkle with lemon zest and dried coconut if you wish. The zest adds a lovely zing.
NOTES:
You can substitute pepitas, sunflower seeds or pinenuts for the walnuts to replace the crunch factor of this cake.