For the cake
- 375g carrots, finely grated
- 1 small can (398ml) crushed pineapple in unsweetened pineapple juice (or 1 cup fresh pineapple very finely chopped and ½ cup unsweetened natural pineapple juice)
- 45g fresh ginger, minced
- The juice and zest of 1 lemon
- ¾ cup unsweetened applesauce
- 1 cup full fat coconut milk
- 4 whole eggs, lightly beaten
- 100g coconut flour
- 175g almond flour
- 75g arrowroot flour
- 75g walnuts, coarsely chopped
- 120g dried apricots, chopped
- 100g organic raisins
- 2 tsp baking soda
- 1 tsp cream of tartar
- 2 tbsp ground Ceylon cinnamon
- 1 tsp ground ginger
- 1 tsp Himalayan salt
- ½ tsp ground clove
- ½ tsp ground allspice
- ½ tsp freshly grated nutmeg
For the icing
- 500g full fat cream cheese, at room temperature
- 50g coconut butter
- ¼ cup coconut flour
- ¼ cup raw honey
- 1 tbsp pure vanilla extract
- ½ cup unsweetened coconut flakes
To make the cake
- Preheat your oven to 375F; grease two 9″ round cake pans with coconut oil and line the bottom with parchment paper. This step is absolutely crucial, trust me; do not skip it! (unless your idea of fun is to spend hours trying to figure out how to get two very fragile cakes out of a pan without completely destroying them)
- In a large bowl combine dry ingredients and mix well with a large whisk until fully incorporated. Set aside.
- In a separate bowl, add wet ingredients and mix until well blended. Pour into dry ingredients and stir with a rubber spatula until well combined.
- Divide mixture equally between the two prepared pans.
- Bake for one hour or until the edges take a nice golden coloration and a toothpick inserted in the center comes out clean.
- Leave cakes in the pans to cool on a cooling rack then transfer them to refrigerator until completely chilled, at least 4-6 hours, or overnight.
To make the frosting
- Add coconut butter and cream cheese to the bowl of your stand mixer;
- Using the paddle attachment, beat them together on medium speed until fully incorporated, about 2 minutes. You’ll want to scrape the sides 2-3 times to get every last bit mixed in.
- Add honey, coconut flour and vanilla and resume beating for about one minute.
- Switch to the whip attachment and whip on high speed until the icing becomes smooth and fluffy, about 10 minutes. Again, scrape the sides every now and then to get everything well mixed in.
- Delicately run a knife or small spatula along the side of the cakes to help them detach from the pan.
- Carefully unmold the cakes. As they are fairly fragile, make sure you offer them good support as you take them out of the pan. The best way to go about it is to put a rack or flat plate over the pan and flip it upside down.
- Place one of the cakes, bottom side up, onto a cake board that’s just a hair smaller than your cake (about 8½”). If you don’t have a cake board, you can make your own by cutting out a piece of sturdy cardboard and covering it neatly with foil.
- Spoon a mound of frosting, about 1/3 cup, on top of the bottom cake. Spread it evenly over the cake, all the way to the edge; Place the second cake (again, bottom side up) on top and cover the entire cake with the rest of the icing.
- Press toasted coconut shavings all the way around the side of the cake. The easiest way to do this is to put the coconut in a large plate or bowl and, while holding the cake in one hand, press the coconut against the side of the cake with your other hand, letting the excess fall back into the bowl. Repeat while carefully turning the cake until side is completely coated.
- Add a little mound of coconut right in the center and place cake onto a pretty, decorative cake plate