spelt carrot pineapple coconut walnut cake
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.
prep time
10 Min
cook time
45 Min
method
Bake
yield
12 slices
Ingredients
- 250 grams white spelt flour
- 150 grams grated carrots
- 225 grams crushed pineapple (dont use the whole tin)
- 170 grams panella/rapadura sugar
- 175 milliliters coconut oil
- 4 - eggs (lightly beaten)
- 1 1/2 teaspoons pumpkin pie spices
- 20 grams shredded coconut
- 15 grams walnut halves (chopped roughly)
- 20 grams raisins
- 2 packages cream cheese
- 1/3 cup pineapple juice (from the canned pineapple)
- 1/4 cup powdered sugar
How To Make spelt carrot pineapple coconut walnut cake
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Step 1Pre-heat oven to 350F. Grease and flour a bundt cake pan.
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Step 2Mix all ingredients (except cream cheese, pineapple juice and powdered sugar) together and gently pour into cake pan.
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Step 3Bake 45 minutes or until skewer comes out clean. Sit for 5 minutes then turn out onto cooling rack to cool completely.
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Step 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.
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Step 5Pour frosting over cooled cake and top with crushed walnuts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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