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


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  • 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
  • 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


  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.

Printable Recipe Card

About Spelt Carrot Pineapple Coconut Walnut Cake

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

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