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Carrot, Pecan, & Coconut Cake With Orange Cream Cheese Frosting

Prep Time10 minsCook Time30 minsTotal Time40 mins

For the cake batter:
 1 cup pecans
 3 medium carrots, peeled, roughly chopped
 2 large free-range eggs, room temperature
 1/3 cup coconut oil, melted
 1/ 2 cup coconut yoghurt
 1/3 cup desiccated coconut
 1/3 cup currants
 1 1/2 cup gluten-free self-raising flour
 ½ tsp. ground cinnamon
 Pinch of salt
 ½ cup coconut sugar (or brown sugar)
For the cream cheese frosting:
 250g cream cheese
 ¼ cup pure cream
 ½ cup icing sugar
 Zest 1 orange
Method:
1

Preheat an oven to 180C then grease and line cake tin/s with baking paper.

2

Add the pecans to the jug of the Vitamix Ascent Series blender and blend on speed 1
just for 10-20 seconds to crush them but not to a powder.

3

Tip them into a bowl then add the carrots to the blender and blend them on speed 2
for 30 seconds to create a rough breadcrumb texture.

4

Add the remaining cake ingredients and 2/3 of the ground pecans. Blend on speed 2 for just 20 seconds to combine everything.

5

Spoon the cake mix into the prepared tin/s and smooth out the batter with the back of a spoon.

6

Bake for approximately 25-30 minutes until the cake is firm in the center and a dry skewer or small knife comes out clean.

7

Allow to cool for 10 minutes then unmould and cool completely before covering with the frosting.

8

For the frosting, combine the ingredients in a clean jug of the blender and blend on speed 3 for 30 seconds, scraping down the sides, and blend again for 20 seconds. Spoon this over the completely cooled cakes and finish with the remaining pecans.