Three Step Carrot Cake with Passion Fruit Frosting

3:10 pm on 17 April 2015


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



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.


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



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