Piña Colada Carrot Cake

If you like Pina Colada’s then this is quite simply the cake for you! Bursting with tasty fruits, creamy icing and crunchy walnuts, this may be the Ultimate Carrot Cake revamp.
Ingredients
( for the cake)
250ml Melted Coconut Oil
150g Dark Brown Sugar
100g Coconut Sugar
3 Tablespoons of Rubies In The Rubble Aquafaba Mayonnaise
1 Tablespoon Vanilla Essence
Zest and Juice of 1 large orange and 1 lime
1 grated very  large carrot ( or two medium carrots)
350g Self Raising Flour
1 Teaspoon Baking Powder
200ml Coconut Cream
50g Mixed Candied Fruit ( sultanas, cherries , candied orange)
50g ( of each)
Crushed Walnuts
Crushed Pecans
1 Tablespoon ( of each)
Ginger
Cinnamon
Nutmeg
Pinch of salt
( optional) 2 Tablespoons of Spiced Rum
( for the coconut icing)
200g Creamed Coconut
1 Tablespoon of Orange Juice
50g Icing Sugar
60ml Coconut Milk
2 Tablespoons of Cashew Nut Butter
1/2 Teaspoon of Rubies In The Rubble Aquafaba Mayonnaise
( to decorate, orange peel)
Method
Turn on your oven to 180 degrees. Grease a 6 inch tin with coconut oil.
In a large mixing bowl, add your sugars, melted coconut oil, vanilla essence, rum, coconut milk and Aquafaba Mayonnaise.
Whisk together for two minutes until thoroughly combined and slightly thickened.
Using a sieve, add all of your dry ingredients to your batter and whisk gently to combine.
At this point, add your grated carrot, the zests of lime and orange ( and the juices), the candied fruit ,the crushed pecan and walnuts.
 Stir to combine.
Add the batter to your greased cake tin,
Pop in the oven for 40-45 minutes, or when a skewer is inserted it comes out clean. Allow to cool in the tin completely icing.
While the cake is cooling, make the icing.
Start by adding the coconut cream into a bowl with the orange juice and mash with a fork until smooth and creamy, then add the cashew butter.
Using a whisk, add your icing sugar in followed by the coconut milk and Aquafaba , stir until completely combined. Set in the fridge for 20 minutes before using.
When the cakes have cooled completely, gently take them out of the tin and ice with your coconut icing. Top with crushed walnuts.

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