A Nutritious Well-Fed version of classic carrot cake! Filled with anti-inflammatory ingredients such as fresh pineapple, spices of cinnamon, nutmeg and ginger and packed with plenty of shredded carrots! You can add chopped walnuts to the actual cake or add as a topping along with shredded coconut flakes!
Combine dry ingredients in a bowl of flour, baking powder, sea salt and spices.
In mixing bowl, combine wet ingredients of eggs, whisking together first, then melted coconut oil, butter, maple syrup, vanilla extract and coconut milk. Blend on a low speed.
Add the dry ingredients to the wet and blend together.
Add the pineapple pieces and then the shredded carrots, blending together, but they are last so they don’t get too chopped up within the batter too much, so you’ll have bits and pieces in the cake as you enjoy it.
Pour batter into two separate 9″ baking pans greased with pasture raised butter or coconut oil, and bake at 350F for about 25 minutes. Do a toothpick test to see if it comes out dry.
Coconut Milk Frosting
Combine coconut milk with vanilla extract and powdered sugar in mixing bowl and blend.
Once both cakes are cooled, top first with a coating of the frosting, then place the second on top. Spread the frosting over the entire cake and sprinkle with shredded coconut, any shredded carrots you have leftover and I like to add pistachios but walnuts or pecans would be good too!
The photo shows a slice of the cake being rather large, for the photo. And to eat ; ) so depending on the size of your slices, anywhere from 10 to 22 slices. My pans are 9″ so generally 8-16 nice size slices or 24 thin slices.