Description
Light, fluffy and made with dairy free cream “cheese” frosting! Gluten-free, grain-free, dairy-free and delicious!
Ingredients
- ⅔ cups Unsweetened Coconut Flakes, Plus Additional For Garnish (optional)
- ½ cups Raw Pecans
- 3 cups Almond Flour (270g, See Notes)
- 1-¼ cup Tapioca Starch (152g, See Notes)
- 1-½ cup Coconut Sugar
- 7 teaspoons Cinnamon
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Nutmeg
- 4 Large Eggs, At Room Temperature
- 2 Large Egg Yolks
- 5 Tablespoons Coconut Oil, Melted
- 1 Tablespoon Vanilla Extract
- 2 cups Carrots, Grated (200g)
- 1 cup Crushed Pineapple, Drained
- FOR THE FROSTING:
- 2-¼ cups Roasted, Salted Cashews, Soaked In Water Overnight (300g)
- ¾ cups Unsweetened Vanilla Almond Milk
- 6 Tablespoons Plus 2 Teaspoons Honey
- 2 teaspoons Vanilla
- 3 Tablespoons Coconut Oil, Melted
Preparation
Preheat oven to 350ºF. Spread coconut and pecans on two separate baking sheets and bake until the coconut is lightly golden brown and the pecans darken and smell nutty, about 2–4 minutes for the coconut (watch closely as it burns quickly) and 10–12 minutes for the pecans. Set aside.
Line the bottom of two 9-inch cake pans with parchment paper and rub the sides with coconut oil.
In a medium bowl, stir almond flour, tapioca starch, coconut sugar, cinnamon, baking soda, salt and nutmeg. Dice the pecans and stir them into the flour mixture, along with toasted coconut.
In a separate large bowl, use an electric hand mixer to beat eggs, egg yolks, coconut oil and vanilla until smooth and mixed. Add the dry ingredients and stir by hand until well mixed.
Place the grated carrot into a thin kitchen towel and wring out until you’ve gotten as much water out as possible. Do the same with the pineapple. You want them both to be nice and dry. Stir the coconut and pineapple into the batter until well mixed.
Divide between the two cake pans (I like to use a digital kitchen scale for accuracy) and bake until deep brown and a toothpick inserted in the center comes out clean, about 30–32 minutes. Let cool in the pan completely.
Once cooled, prepare the frosting. Drain cashews and place in a large food processor (mine is 10 cups) along with milk, honey and vanilla. Process for 1–2 minutes until everything starts to smooth out.
With the food processor running, stream in oil. Blend, stopping to scrape down the sides as necessary, until smooth and creamy. Place the frosting in the fridge for 1 hour to firm up.
Remove cakes from the pans and place one bottom-side up on a plate or cake stand. Spread 1 cup of the frosting in the middle and place the top cake on bottom side up. Spread a very thin layer of frosting all over the cake and then place in the freezer until it just begins to set, about 45 minutes to 1 hour.
Spread the rest of the frosting all over (I like to use an offset spatula) and garnish for more coconut if desired. Devour!
Notes:
• Please weigh flours to ensure accurate results.
• If you chill the cake again after frosting, let it come to room temperature to serve or the cake will be hard and not fluffy.
