400g (3 cups) grated raw carrot
200g unsalted butter, or 180g coconut oil
4 large eggs
150g honey or pure maple syrup
1/4 tsp vanilla powder, or 1 tsp vanilla extract or paste
200g pineapple pieces (fresh, or tinned & juice strained off)
300g (2 cups) almond meal (I use blanched but whole almond meal should be ok)
50g coconut flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp fine sea salt
1 1/2 tsp bicarb soda
2 tsp apple cider vinegar
150g walnuts, activated or raw
Icing (see dairy-free options in notes):
250g unsalted butter
500g cream cheese
100g (1/3 cup) honey or pure maple syrup (or to taste)
1/2 tsp vanilla powder, or 2 tsp vanilla extract or paste
1/8 tsp (small pinch) fine sea salt
100g walnuts, roughly chopped
2 tsp freeze-dried blue butterfly pea flower petals (opt)
2 x 22cm springform cake tins
[Prep notes: Grate carrot in the Thermomix for 10 sec/speed 5. Remove to a bowl and set aside. Place butter or coconut oil into the bowl and melt 2 mins/50C/speed 3.]
GAPS/SCD/Paleo: Swap the cream cheese icing for the coconut cream icing below. Use honey as the sweetener rather than maple syrup.
Quark: Swap the cream cheese for quark, and omit the pinch of salt. Adjust honey or maple syrup to taste.
Nut free: I haven’t tried this recipe with pepita meal rather than almond meal, but I think it would work ok. If you’d prefer to use gluten-free flour instead of nut/seed meal, try the original recipe here and omit the walnuts.
Dairy-Free: Swap the butter for coconut oil in the cake. For a dairy-free icing, see below.
400g thick coconut cream (eg. Ayam), chilled until firm
1 Tbsp fresh lemon juice
½ tsp vanilla powder, or 2 tsp vanilla bean paste or extract
120g honey or pure maple syrup (or to taste)
Mix the icing ingredients together in a Thermomix (speed 3) or food processor, until just combined.
Pour into a dish and refrigerate to thicken again.
When the cakes are cool, spread with with the coconut cream icing, garnish and chill.