Ingredients (serves 10)
- 2 cups wholemeal spelt flour
- 1 1/2 tsp baking powder
- 1 tsp soda carbonate
- 1tbsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup raw caster sugar
- 150g purple carrots, peeled and grated
- 150g orange carrots, peeled and grated
- 40g walnuts, chopped
- 1/2 cup rice bran oil
- 3 eggs
- 1 tsp vanilla extract
- 500g pineapple, cut into 1cm pieces
- 5 madjool dates
- 200g cream cheese
- 1 tbs milk
- 8 walnuts, halves
- 2 tbs shredded coconut
Method
- Preheat the oven to 180 C and lightly grease the ring or bundt tin with oil or butter. Sift flour, baking powder, bicarbonate soda, ground cinnamon and salt into a medium size bowl, then stir through raw caster sugar, carrots and chopped walnuts.
- Blend together oil, eggs and vanilla in a food processor. Add half of the cut pineapple and blitz a few times. Add the remaining pineapple pieces and stir into the flour mixture gently until just combined.
- Pour into the prepared tin and bake for 50 minutes or until an inserted skewers comes out clean. Cool on a wire take.
- To make the icing, roughly chop 4 dates and blend with cream cheese and milk until smooth. Spread on cooled cake and top with remaining thinly sliced dates, walnut halves and coconut.
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