Heat your oven to 350. Line the bottom of 2 cake pans with parchment paper, rubbing the sides with oil
1
Whisk flax meal and warm water together and place in the fridge for 10 minutes
2
Spread coconut flakes and pecans on 2 separate, small baking sheets. Bake coconut for 3-5 min until golden, and pecans 10 min until the smell nutty
3
In a large bowl whisk together flour, coconut sugar, cinnamon, salt, baking powder, baking soda, ginger, nutmeg, and ground cloves
4
Add almond milk, avocado oil, vanilla, and the flaxseed mixture. Whisk well
5
Stir in crushed pineapple (strained), grated carrots, pecans (finely chopped), and coconut flakes
6
Divide the batter between the 2 prepared cake pans and place into a 350 degree oven
7
Bake 37-42 minutes until a toothpick comes out cleanly from the center. Let cakes cook in the pan completely
8
For the frosting: Using an electric hand mixer, beat dairy free cream cheese and dairy free butter together until fluffy
9
Add vanilla and salt and beat again
10
Add powdered sugar a little at a time and beat until fluffy
11
Spread 3/4 cup of the frosting on top of one cake
12
Place the other cake on top of the 1st layer. Spread a very thin layer of frosting over the entire cake and then refrigerate for 30 minutes
13
Once chilled, frost the rest of the cake, and garnish with extra pecans if desired. Slice, and DEVOUR!
14
Full recipe on foodfaithfitness.com
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