Carrot Cake? No egg? No dairy? No gluten? What? No Sugar too??? Must be delicious!

annaz
May 8, 2017
3 min read

Updated: Oct 1, 2020

This cake will leave you wondering why you ever thought healthy tasted bad! This creation is not laden with refined sugars or bad fats. It is dairy free, gluten free, egg free. With the exception of the cream topping, it is refined sugar free as well! The key to this cake, is having enough wet ingredients to help keep the carrot cake moist. Step One provides enough fruit and juices to help do just that.

Carrot Pineapple Cake

Pre-prep: Chill coconut cream in fridge for 3-4 hours or overnight Prep: 45 minutes Bake: 1 1/2 hours, 325F Serving: 12-16 You will need a springform pan or two 6-8” round pans.

Ingredients: Step One

1 1/2 cups lightly packed carrots, peeled and grated
1/2 cup unsweetened coconut, shredded
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 tsp nutmeg, ground
1/4 tsp clove, ground
2 cups of pineapple, crushed with juice (preference to fresh, but canned is okay)
1 orange medium, zested
1/4 cup of orange juice (or juice your orange)
1/4 cup of honey
1/2 cup of raisins, optional
1/4 cup of coconut oil
1 tsp vanilla extract

Step Two

11/2 cup of brown rice flour
1/2 cup of coconut flour
1/4 cup oat or sorghum flour
1/4 cup tapioca flour
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp sea salt
2 tbsp of ground chia paste (place the 2 tbsp in 1/4 cup of room temperature water, mix in and set aside)

Optional Tips:

if the pineapple is not sweet enough add additional 1/4 cup honey.
add 2 tsp of pumpkin spice in place of above spices
1/2 fresh ripe avocado, creamed

Walnut Coconut Cream Topping

1/2 cup of walnuts, lightly toasted and chopped
1 can of coconut cream, chilled in fridge for 3-4 hours or overnight
1/2 cup of icing sugar
1/2 cup coconut butter, softened
1/4 tsp of cinnamon
1/2 tsp of lemon juice
1 tbsp of coconut oil
2 tbsp of coconut sugar

Preparation:

Step One

place carrots, shredded coconut, raisins (if using), cinnamon, ginger, nutmeg, clove, pineapple and orange juice in a medium saucepan. Bring to a boil, add honey and stir.
allow to simmer gently for 8-10 minutes
turn heat off and add coconut oil and mashed avocado
using a hand blender, pulse the carrot and pineapple mixture if it is too chunky
allow mixture to cool in fridge (1-2 hours)
once mixture is cooled, add chia paste; stir or whisk in to ensure even distribution

Step Two

in a large mixing bowl, add all dry ingredients including orange zest
using a whisk, whisk all dry ingredients till well mixed
using the whisk slowly add wet ingredients into the dry and mix till just combined, do not over mix
line a springform round pan, or two small baking pans with parchment paper and oil (use coconut oil) the sides of the pans for easy cake removal
set in an oven set at 325 for 1 hour 20min-30 min (check at 1 hr 20 min)
while the cake is baking, prepare the topping and walnuts, see Step Three
cake should spring back when lightly touched; or insert toothpick and check for doneness
cake should not be overly dry, but slightly moist
allow to cool 10 minutes in pan; remove from pan and flip over onto a cooling rack
allow cake to completely cool before adding cream icing

Step Three: Topping

soften coconut butter on stovetop in small pan, set aside
place coconut cream, vanilla and icing sugar in a medium bowl
beat on high till you achieve a whipped consistency
in a separate bowl, take half of the coconut whip, add the coconut butter, lemon, and cinnamon, beat together on medium speed till well creamed. Place in fridge to set while you prepare the walnuts.
lightly toast 1/2 walnuts in a fry pan, for 5- 6minutes
cool and chop walnuts
in a small bowl add the coconut sugar, coconut oil and walnuts and mix together with a fork
now you are ready to frost the cake. If you are using two layers, you can use the remaining coconut whip between the layers, otherwise use as a side.
once top layer of cake is frosted, add walnut mixture to top and gently pat down to help walnuts stay in place
place in fridge till ready to eat!