Vegan Coconut Carrot Pinapple Macadamia nut Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 1/3 cups all-purpose flour1 Tbsp baking powder1 tsp baking soda3/4 tsp salt2 tsp ground cinnamon1/2 tsp ground or freshly grated nutmeg1 cup pineapple juice1/2 cup canola oil3/4 cup sugar1/2 cup pure maple syrup2 tsp vanilla extract1 cup macadamia nuts, roughly chopped1/4 cup crystallized ginger, chopped1 cup unsweetened shredded coconut2 cups carrots, gratedFrosting:1/4 cup margarine at room temperature (earth balance brand is vegan!)1/4 cup coconut milk1 tsp vanilla extract2 cups confectioners’ sugar, sifted1 cup unsweetened shredded coconut
Preheat oven to 350F. Lightly grease two 8-inch round springform cake pans, or one 9×13″ baking pan.
In a medium mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.
In a large mixing bowl, mix the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots.
Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40-45 minutes. Let it cool in the pans. Once it is cool, remove from the pans and put coconut icing (recipe to follow) between the layers and more icing on top. If you’ve used a rectangular pan, you can cut the cake in half to form the two layers, or leave it as one layer.
Icing:
Cream the frosting until light and fluffy. Add the coconut milk and vanilla and combine. Add the confectioners sugar and mix until smooth. Hand held mixer recommended for this! Add the coconut, mix to combine, and refrigerate until ready to use.
Number of Servings: 24
Recipe submitted by SparkPeople user CHESHYRZ.
In a medium mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.
In a large mixing bowl, mix the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots.
Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40-45 minutes. Let it cool in the pans. Once it is cool, remove from the pans and put coconut icing (recipe to follow) between the layers and more icing on top. If you’ve used a rectangular pan, you can cut the cake in half to form the two layers, or leave it as one layer.
Icing:
Cream the frosting until light and fluffy. Add the coconut milk and vanilla and combine. Add the confectioners sugar and mix until smooth. Hand held mixer recommended for this! Add the coconut, mix to combine, and refrigerate until ready to use.
Number of Servings: 24
Recipe submitted by SparkPeople user CHESHYRZ.
Nutritional Info Amount Per Serving
- Calories: 367.7
- Total Fat: 23.5 g
- Cholesterol: 0.0 mg
- Sodium: 211.9 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 4.6 g
- Protein: 3.2 g
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