Carrot and Pineapple Cake with Lemon Frosting

I love this cake. A favourite recipe that is ever so moorish. What I particularly love is ‘playing’ with the effects of the frosting. This lovely natural drizzle down the sides of the cake is achieved very simply. Start by placing your cake in the refrigerator. Once cold, cover your cake with the frosting/icing and smooth it out the edges, so it just starts to fall over the side. The cake will be  cold enough to set the frosting/icing as it drips down the side. Donna Hay suggests making your icing with boiling water. The combination of warm icing and cold cake makes this styling trick work every time. Enjoy. xx

Gluten Free Carrot and Pineapple Cake

So here is another gluten free cake. I have a gorgeous carrot and pineapple cake recipe that I have been making for a very long time. I love it, but it uses  a lot of white sugar. This new gluten free version uses, carrots, tinned pineapple in natural juice, walnuts, coconut flour, gluten free SR flour, eggs, rice malt syrup and olive oil. I made it all in the food processor and then blitzed the “icing”; a combination of coconut oil, shredded coconut, rice malt syrup and vanilla extract. Don’t expect the “icing” to be smooth and runny, it is chunky and not unlike making the topping for a lumberjack cake. I find the coconut oil allows it to combine well and set a little. And as for the extra nuts – I like more colour and crunch, so it has extra topping! You could easily omit this if you are a nut free family.
I am not going to give you the exact recipe, because it wasn’t really exact in any sense of the word. The cake is healthy, gluten free, super moist and dense. I am enjoying the experience of playing with coconut flour – are you?