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Raw Carrot And Pineapple Cake

For The Cake
 1 ½ cups Carrot
 1 ½ cups Pineapple
 1 cup Coconut Flour
 ½ cup Sultanas
 1 tsp Vanilla Essence
 1 tsp Mixed spices or cinnamon and nutmeg mixed
For The Icing
 1 cup Cashew Nuts
 4 tbsp Coconut Oil Melted
 4 tbsp Cocoa Butter Melted
 ½ cup Warm water
 1 tsp Vanilla Essence
 12 tbsp Sweetener of choice e.g. maple syrup or raw honey
For The Cake:

Add all the cake ingredients except for the coconut flour to the food processor and blend until very small chunks or smooth - whichever your preference is.


Stir in the coconut flour then press into shape. This is easiest done if you use a cookie cutter to fill and press down with a spoon.

For The Icing

Put all ingredients in a blender and blend until creamy and smooth.


Spoon the cashew icing over the cake. You can either eat it straight away as a sauce topping on top or refrigerate it to set the icing.