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
- Coarsely chop pecans in a small food processor or blender.
- Add remaining ingredients and pulse until mixture binds together.
- Divide evenly into two balls and press into the bases of two five-inch silicone cake molds.
Top layer
- In a blender, blend together chopped carrots, water, coconut nectar and vanilla until smooth.
- Add coconut cubes and blend until finely chopped.
- In a large bowl, combine coconut flour, almond flour, psyllium husk, raisins and walnuts.
- Pour wet ingredients into dry ingredients and mix well.
- Press into the cake molds on top of the bottom layer.
- Set in the freezer for one hour.
Icing
- Puree all ingredients except coconut oil in a blender. Ensure these are at room temperature.
- Add the melted coconut oil and continue to puree until smooth.
- 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).