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spelt carrot pineapple coconut walnut cake

(1 rating)
Recipe by
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 rating)
yield 12 slices
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For spelt carrot pineapple coconut walnut cake

  • 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.

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