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Pineapple Carrot Cake with Passionfruit Coconut Frosting

by Alessandra Peters from The Foodie Teen

Everyone can enjoy this tropical take on a carrot cake from The Foodie Teen as it's gluten- and dairy-free. Without the frosting this is the perfect afternoon cake, but with the icing it's elevated to something really special.

From the book

Alessandra Peters


Made with fresh pineapple and nutrient-dense ground almonds, this tropical cake is absolutely delicious on its own, but even better when slathered with passionfruit coconut cream frosting. It’s important to let the coconut sugar syrup cool completely before adding it to the whipped coconut cream or you’ll end up with a runny mess!

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2 eggs, beaten
70g coconut sugar or unrefined brown sugar
2 tbsp coconut oil
200g ground almonds
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
2 medium carrots, grated
100g fresh pineapple chunks, very finely chopped
40g raisins
20g unsweetened shredded coconut
For the frosting:
70g coconut sugar or unrefined brown sugar
1 x 400ml tin of full-fat coconut milk, left in the fridge for at least 24 hours
3 passionfruit, pulp scooped out
To decorate:
passionfruit pulp, fresh pineapple chunks and flaked almonds

Essential kit

You will need a 20cm loose-based cake tin.


1. Preheat the oven to 160°C/325°F, then line a 20cm loose-based cake tin with parchment paper and lightly grease with a bit of coconut oil.

2. Start by making the coconut sugar syrup for the frosting, as it’ll need time to cool. Pop the coconut sugar into a saucepan with 2 tablespoons of water over a medium heat and whisk constantly for 2 minutes until it dissolves into a thick syrup. Take it off the heat as soon as it has dissolved. Transfer to a bowl and leave at room temperature for 2 hours.

3. To make the cake, beat the eggs, coconut sugar, coconut oil, ground almonds, bicarbonate of soda and ground cinnamon to form a light batter. Stir in the carrots, pineapple, raisins and shredded coconut. Transfer into the lined tin and smooth with the back of a spoon. Bake for 30 minutes, until golden and a toothpick comes out cleanly from the middle, then let it cool completely.

4. Once the cake is cooled, continue making the frosting. Turn the chilled tin of coconut milk upside down, open, then pour the watery layer into a bowl (use this later for a smoothie). Scoop the creamy layer into a big bowl, then whisk until thick and fluffy. Gently stir the cooled coconut sugar syrup into the coconut cream to form a thick frosting. Put the passionfruit pulp through a sieve and add the juice
to the coconut cream mixture.

5. Right before serving, spread the cake generously with the coconut cream mixture and decorate.


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