Healthy Carrot Cake (new recipe)

Hello everyone! So I am back with a new slightly modified version of my previous carrot cake. Some had commented that it was bitter so in the new recipe I removed the lemon and some of the ginger. The texture came out similar to the one I had before, i.e. a fluffy cake that can be happily enjoyed with a fork. The taste is awesome, not too sweet but very enjoyable. I made this cake again for my work colleagues this week since it is health week for us and everyone enjoyed it. :)
May I share some views with you; this is, I believe one of the most difficult cake recipes I have here on my blog, so if you are looking for a quick and easy recipe I suggest you try out the banana cake recipe. If you have some time to spare in the kitchen though or if you’re looking for that special occasion cake, I invite you to try it out because it is quite an amazing treat. My suggestion is to prepare the cake a day in advance so that it can come together and flavors can fully develop while it rests in the refrigerator.

- 250g carrots (about 4 carrots)
- 200g (1 cup) fresh ripe pineapple
- 10g fresh chopped ginger
- 1 cup coconut milk
- 3 eggs
- 1 ripe banana
- 1 teaspoon vanilla essence
- 100g shredded coconut
- 250g almond flour
- 75g chopped walnuts
- 2 teaspoons bicarbonate of soda
- pinch of sea salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon all spice
- 3/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 200g (1pkt) creamed coconut (I used Biona Creamed coconut)
- 100g raw cashew nuts
- Preheat the oven at 180°C. (Oven temperatures vary. For a gas oven use 190°C and for a convection oven use 170°C).
- Blend carrots and pineapple in the food processor until pulp is formed and no big carrot chunks can be seen.
- Add the remaining liquid ingredients in the food processor and blend.
- Add the dry ingredients except walnuts and blend scraping the sides every now and then.
- Add the chopped walnuts and give a last mix with the food processor.
- Divide the batter between two round cake tins and bake in the oven for 1 hour 20 minutes. After an hour you can test if cake is done by inserting a toothpick in the middle. If it comes out clean then the cake is done. Otherwise give it some more minutes in the oven.
- Put the cakes on a cooling rack and allow to cool before storing in refrigerator. Best if you refrigerate overnight before covering with frosting.
- Prepare the frosting exactly before covering the cakes as it will change texture over time. Roast the cashew nuts for 9 minutes (make sure not to burn) and mix in a bowl containing the creamed coconut. Blend the two together with a hand blender until no chunky cashew nuts remain.
- Place one cake at the bottom of a plate and cover with a thin layer of frosting.
- Place the other cake on top and cover the surface with frosting spreading it also on the sides.
- If your coconut frosting turns runny you can pour the frosting on top and allow it to drizzle all over the sides. You don’t need to make a tick layer of frosting as it is extremely rich in taste.
- Refrigerate for at least one hour before serving.
- The creamed coconut frosting will harden when chilled in a refrigerator. It will melt again if left outside for a long time therefore keep it refrigerated until it's serving time.
can you please tell me what size of cake pan did you use? are 2 8 inch cake pans good?
Hi, I used 8 inch cake pans!
Such a rich taste! I did not have two cake pans but just halved the cake from the middle and did not tear up :)
Well done once again