Pineapple Ginger Carrot Cake
pineapple ginger carrot cake
When I was a kid I absolutely loved this carrot cake. Back then it was packed full of sugar, cream and oil, which ensured it not only tasted amazing but gave you a sugar high for a good number of hours! I was recently inspired to dig the recipe out and completely revamp it so it was more aligned with how I like to eat now. So that is what you will find below - a new and improved carrot cake that still tastes fantastic but is now a much healthier alternative! With pineapple to freshen it up, a bunch of spices and a lot of carroty goodness it is the perfect, moist cake to enjoy with an afternoon tea or turmeric latte. I usually test my recipe success by taking the food to work and seeing how quickly it goes, and this carrot cake disappeared in no time! So I hope you enjoy it as much as my work colleagues did :) Love Michelle xo
Pineapple Ginger Carrot Cake
Prep time: 25 mins - Cook time: 30 mins - Total time: 55 mins
Serves: 10 slices
A healthier and tastier take on your usual carrot cake!
Ingredients
Cake Mixture
1.5 cups Spelt Flour, sifted (alternatively wholegrain wheat or gluten free flour) (1)
½ cup Ground Hazelnuts (or Ground Almonds) (1)
2 teaspoons Baking Powder (1)
¼ teaspoon Baking Soda (if you don’t have this you can leave it out) (1)
1 ½ teaspoons Cinnamon (1)
1 ½ teaspoons Ginger (ground) (1)
1 teaspoon Cardamom (ground) (1)
½ teaspoon Bourbon Vanilla (1)
pinch salt (1)
½ cup Desiccated Coconut (1)
1 cup (well packed) Carrot, finely grated (approx. 3 medium sized carrots) (2)
½ cup (approx. 50g) Walnuts, finely chopped (2)
1/3 cup Dates, pitted and finely chopped (2)
230g full weight / 140g dry weight Can Unsweetened Pineapple in Juice to yield:
½ cup Pineapple pieces (finely chopped) (2)
1/3 cup unsweetened Pineapple Juice (3)
4 Eggs (3)
½ cup Olive Oil (3)
1/3 Cup Maple Syrup (alternatively use a liquid Honey) (3)
Icing
½ cup Cashews (soaked for 2 hrs or overnight in boiling water)
½ teaspoon Almond Butter
2 tablespoons Coconut Oil
2 tablespoons Soy Cream or Soy Yoghurt or Coconut Yoghurt
2-3 tablespoons Maple Syrup
½ tablespoon Lemon Juice
Instructions
Preheat oven to 180 Celsius without the fan. Grease or oil a baking pan and line with baking paper. I used a brownie pan (dimensions 21cm x 19cm, approx 6cm deep), if you use another pan just adjust the cooking time accordingly (deeper pan, longer cooking time). It works in a loaf pan (longer cooking time) or in muffin tins (about the same cooking time, possibly a little less).
In a large mixing bowl, combine all dry ingredients (marked with a (1) in the ingredient list): sifted flour, ground nuts, baking powder, baking soda, cinnamon, ginger, cardamom, vanilla, salt, coconut. Set bowl aside.
Prepare all ingredients marked (2) – grate carrot, chop walnuts, chop dates, drain and chop pineapple (reserve the juice!). Add all the prepared (2) ingredients to a small bowl and set to the side.
Take the mixing bowl with the dry ingredients and make a well in the middle of the mixture. Add in all the wet ingredients marked with a (3): eggs, olive oil, maple syrup, pineapple juice. Using a whisk or wooden spoon mix until all ingredients are well combined and there are no lumps.
Add all the prepared ingredients marked (2) to the mixing bowl: grated carrot, chopped walnuts, chopped dates, chopped pineapple. Mix through with a wooden spoon until well combined and evenly distributed.
Pour mixture into the greased and lined pan. Place in the oven and bake for 30 minutes at 180 Celsius without fan. Check the cake at 30mins to see if it needs more time (press middle and see if it bounces back).
While the cake is cooking prepare the icing: drain the cashews and place in a high speed blender with the almond butter, coconut oil, soy cream/yoghurt, maple syrup and lemon juice. Blend on high speed until creamy and smooth.
When the cake is ready remove from the oven and let it cool before icing it and decorating it with edible flowers, nuts or other topping of your choosing.