Carrot Cake

Ingredients

• 300 g Velvety Baking Mix (if you use Ginger then extra spices optional but I always throw in some)
• 2 cups shredded carrots
• 225 g crushed pineapple in juice
• 4 eggs
• 3/4 cup oil (I used macadamia)
• 1 tsp baking powder
• 2 teaspoons ground cinnamon or pumpkin spice
• 3/4 cup chopped walnuts
• Optional is 1/4 cup coconut sugar or pinch of stevia. Best to suit your level of sweetness.
• 250 g Mascarpone
• 1/4 cup butter, softened
• Fresh As passionfruit or pineapple powder
• Pinch stevia (optional)
• 1 cup coconut oil (or 1/2 cup oil and 1/2 cup grass fed butter or ghee)
• 1/4 cup honey
• 1 1/2 teaspoon vanilla
• 6 Tablespoons cashew butter
• 1-2 teaspoon lemon juice
• Lemon zest

Instructions

1. 1

   Mix pineapple, oil, eggs, sugar of choice and carrots in large bowl till mixed well

2. 2

   Mix together the baking mix, spices and baking powder

3. 3

   Then add to the wet pineapple mix and stir till well mixed

4. 4

   Add walnuts if using

5. 5

   Transfer to a greased 13-in. x 9-in. baking dish or 22cm cake tin

6. 6

   Bake for 40-45 min at 180 or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

7. 7

   Tweak the traditionalIn a large bowl, beat cream cheese and butter until smooth. Gradually beat in the passionfruit or pineapple powder tasting as you until you have reached a sweetness you enjoy. Spread over the cake.

8. 8

   The dairy free approachBeat or blend the coconut oil/butter/ghee till pale and creamy. Add the honey, vanilla, cashew butter and lemon juice until smooth and creamy. Taste as you go, can add more sweetener or a pinch of stevia. Then mix in the lemon zest.Leave in fridge to harden up a little before spreading over the cake.