spelt carrot pineapple coconut walnut cake
(1 rating)
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
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250 gwhite spelt flour
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150 ggrated carrots
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225 gcrushed pineapple (dont use the whole tin)
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170 gpanella/rapadura sugar
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175 mlcoconut oil
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4eggs (lightly beaten)
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1 1/2 tsppumpkin pie spices
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20 gshredded coconut
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15 gwalnut halves (chopped roughly)
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20 graisins
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2 pkgcream cheese
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1/3 cpineapple juice (from the canned pineapple)
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1/4 cpowdered sugar
How To Make spelt carrot pineapple coconut walnut cake
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1Pre-heat oven to 350F. Grease and flour a bundt cake pan.
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2Mix all ingredients (except cream cheese, pineapple juice and powdered sugar) together and gently pour into cake pan.
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3Bake 45 minutes or until skewer comes out clean. Sit for 5 minutes then turn out onto cooling rack to cool completely.
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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.
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5Pour frosting over cooled cake and top with crushed walnuts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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