No-Bake Carrot Cake With Pineapple Frosting

Recipe contributed by Joey's Plate

Makes 2 five-inch cakes

INGREDIENTS:

Bottom layer

• 1cup pecan pieces
• 6 medjool dates, chopped
• 1 tsp vanilla extract
• 2 Tbsp maple syrup

Top layer

• 2 cups carrots, chopped
• ½ cup water
• ¼ cup coconut nectar 
• 2 tsp vanilla extract
• ¼ cup coconut cubes
• 1 cup coconut flour
• 2 cups almond flour
• ½ c flax seed, ground
• 3 tsp true cinnamon, ground
• 1/2 tsp clove, whole
• 1/2 tsp nutmeg, ground
• 2 Tbsp psyllium husks, ground
• ¼ cup raisins
• ¼ cup walnuts

Icing

• ½ cup raw cashews, pre-soaked
• ¼ cup coconut cream
• ¼ cup pineapple chunks 
• 5 Tbsp maple syrup
• 2 Tbsp water
• 2 tsp vanilla extract
• ½ cup deodorized coconut oil, melted

DIRECTIONS:

Bottom layer

1. Coarsely chop pecans in a small food processor or blender.
2. Add remaining ingredients and pulse until mixture binds together.
3. Divide evenly into two balls and press into the bases of two five-inch silicone cake molds.

Top layer

1. In a blender, blend together chopped carrots, water, coconut nectar and vanilla until smooth.
2. Add coconut cubes and blend until finely chopped.
3. In a large bowl, combine coconut flour, almond flour, psyllium husk, raisins and walnuts.
4. Pour wet ingredients into dry ingredients and mix well.
5. Press into the cake molds on top of the bottom layer.
6. Set in the freezer for one hour.

Icing

1. Puree all ingredients except coconut oil in a blender. Ensure these are at room temperature.
2. Add the melted coconut oil and continue to puree until smooth.
3. Pour on top of the carrot layer, either while still in the mold for a thicker icing, or over the cake after de-molding it (as seen on the photo).

 

Save