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


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.

About this Recipe

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