Spelt Carrot Pineapple Coconut Walnut Cake

Desiree Carricondo-Timko


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.

★★★★★ 1 vote
12 slices
10 Min
45 Min


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
eggs (lightly beaten)
1 1/2 tsp
pumpkin pie spices
20 g
shredded coconut
15 g
walnut halves (chopped roughly)
20 g
2 pkg
cream cheese
1/3 c
pineapple juice (from the canned pineapple)
1/4 c
powdered sugar

How to Make Spelt Carrot Pineapple Coconut Walnut Cake


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

Printable Recipe Card

About Spelt Carrot Pineapple Coconut Walnut Cake

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