Three Step Carrot Cake with Passion Fruit Frosting

3:10 pm on 17 April 2015

Ingredients

Cake - Step one:

  • 2 cups ground almonds
  • 1 ½ cup coconut sugar
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt

Cake - Step two:

  • 4 free range eggs
  • 150ml sunflower oil

Cake - Step three:

  • 2 cups grated carrots
  • 300g fresh or tinned pineapple - crushed
  • ½ cup walnuts
  • ½ cups sultanas

Passion Fruit Frosting:

  • 100g cream cheese
  • 50g butter
  • ½ lemon - zest only
  • ½ orange - zest only
  • 1 passion fruit - pulped

Method

Cake:

Sieve together dry ingredients from step one into a large mixing bowl.

Beat together eggs and sunflower oil. Make a well in the dry ingredients and pour in the wet mixture. Mix together well to form a smooth batter. Fold the remaining ingredients from step three into the batter.

Place the mixture into a well greased 24cm ring tin & bake for 40-45 minute at 170⁰C, on the conventional bake setting (not fan bake).

Let the cake cool for ten minutes before removing from the tin, before cooling fully and frosting.

Frosting:

Beat together cream cheese, butter and zests until light and fluffy. Then fold in the passion fruit pulp.

Enjoy!

 

From Afternoons with Jesse Mulligan

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