Spelt Carrot Pineapple Coconut Walnut Cake

Desiree Carricondo-Timko

By
@DesisDelectables

This cake is always center stage on looks and taste for morning or afternoon tea. It is the kind of cake to bring people together for quality time over a cup of tea or coffee. When i know some one has had a rough week, i make them this and we talk it out over a slice and a loving smile.


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Comments:

Serves:

12 slices

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

250 g
white spelt flour
150 g
grated carrots
225 g
crushed pineapple (dont use the whole tin)
170 g
panella/rapadura sugar
175 ml
coconut oil
4
eggs (lightly beaten)
1 1/2 tsp
pumpkin pie spices
20 g
shredded coconut
15 g
walnut halves (chopped roughly)
20 g
raisins
2 pkg
cream cheese
1/3 c
pineapple juice (from the canned pineapple)
1/4 c
powdered sugar

Directions Step-By-Step

1
Pre-heat oven to 350F. Grease and flour a bundt cake pan.
2
Mix all ingredients (except cream cheese, pineapple juice and powdered sugar) together and gently pour into cake pan.
3
Bake 45 minutes or until skewer comes out clean. Sit for 5 minutes then turn out onto cooling rack to cool completely.
4
Beat the room temperature cream cheese till fluffy. Add half the powdered sugar and half the pineapple juice and beat, then add remaining and beat till smooth and runny.
5
Pour frosting over cooled cake and top with crushed walnuts.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: English
Other Tags: Quick & Easy, Heirloom