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Carrot pineapple cake
Prep Time
30 mins
Cook Time
20 mins
 

(Paleo, gluten-free, dairy-free, no added sugar)

Servings: 12
Ingredients
For the cake
  • 4 eggs
  • 12 oz tin unsweetened pineapple chunks well drained
  • 1/2 cup almond butter
  • 2 tbs coconut oil melted
  • 1/2 cup almond flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 cup grated carrots
  • 1 cup chopped walnuts
For the frosting
  • 2 tins full fat coconut milk chilled overnight
  • 1 tsp vanilla
  • 2 tsp cinnamon
Instructions
  1. Preheat oven to 350F.
  2. Place the pineapple, almond butter, eggs and coconut oil in a bowl and mix with a hand blender until well combined. Try to crush most of the pineapple into smaller pieces while blending. If still chunky, use a fork to mash them into the rest of the batter.
  3. Add almond flour, cinnamon and baking soda and mix to combine.
  4. Add the apple cider vinegar and fold in the carrots and walnuts until evenly dispersed.
  5. Prepare 2 8" round cake pans with parchment paper and spray with cooking spray.
  6. Divide the mixture between the pans and bake in oven for 20-25 minutes, or until a toothpick comes out clean. Cool completely.
For the frosting
  1. Take the tins of coconut milk of the fridge, open and scoop the top solid layer out of both. Use the remaining liquid for smoothies etc.
  2. Mix well with a hand mixer until smooth and cream-like. Add the vanilla and cinnamon until completely combined.
To assemble
  1. Remove the cakes from the pans.
  2. Place one of the cakes on a platter and spread 1/3 of filling evenly.
  3. Carefully place the 2nd layer of cake on top and spread filling on top and around the sides.
  4. Add additional walnuts if desired as decoration.
Recipe Notes

An alternative frosting:
- 1 tin coconut cream
- 1 packet of instant cheesecake pudding mix (no sugar added)
- 1/2 cup cashews
- 1 cup pitted Medjool dates
Combine all ingredients in a high speed food processor until smooth.