Three Step Carrot Cake with Passion Fruit Frosting

Photo: The Spruce Eats

Ingredients

Cake - Step one:

• 2 cups ground almonds
• 1 ½ cup coconut sugar
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp salt

Cake - Step two:

• 4 free range eggs
• 150ml sunflower oil

Cake - Step three:

• 2 cups grated carrots
• 300g fresh or tinned pineapple - crushed
• ½ cup walnuts
• ½ cups sultanas

Passion Fruit Frosting:

• 100g cream cheese
• 50g butter
• ½ lemon - zest only
• ½ orange - zest only
• 1 passion fruit - pulped

Method

Cake:

Sieve together dry ingredients from step one into a large mixing bowl.

Beat together eggs and sunflower oil. Make a well in the dry ingredients and pour in the wet mixture. Mix together well to form a smooth batter. Fold the remaining ingredients from step three into the batter.

Place the mixture into a well-greased 24cm ring tin & bake for 40-45 minutes at 170⁰C, on the conventional bake setting (not fan bake).

Let the cake cool for ten minutes before removing it from the tin, before cooling fully and frosting.

Frosting:

Beat together cream cheese, butter and zests until light and fluffy. Then fold in the passion fruit pulp.

Enjoy!