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Escape the Cold with a Taste of the Tropics

Here is a recipe for a seriously delicious Pina Colada Carrot Cake that I made with our Nourishe Cinnamon Raisin Pecan mix. It's really, really easy. You can also use any carrot cake recipe you like. The unique thing about this cake is the frosting.

Pina Colada Cake made with Nourishe Cinnamon Raisin Muffin & Cake Mix

Paleo Pina Colada Cake with Cinnamon & CoconutCake Recipe:

  • 2 large carrots shredded (combo of fine & coarse shred)
  • 2 boxes Nourishe Cinnamon Raisin Muffin & Cake Mix

Frosting Recipe:

    • 2 8 oz box of regular cream cheese at room temperature
    • 1 20 oz can crushed pineapple packed in juice (not syrup)
    • 3 TBS coconut cream (cream part of canned coconut milk)
    • 3 TBS honey
    • 1 tsp vanilla extract
    • 1 tsp almond extract
    • 1 tsp white rum

For Topping

  • 1 TBS melted coconut oil
  • 1 TBS coconut sugar
  • 2/3 cup shredded unsweetned coconut

Cake: Shred half the carrots on fine shredder and half on a courser shredder. (The fine shred flavors the cake better and the coarser shred creates texture.) Add the shredded carrots to the dry ingredients of the cake, mix well and then add the wet ingredients. This ensures even distribution of the carrots.

Line two round 9 inch cake pans with parchment paper and spray with oil. Pour cake batter and bake at 375 degrees for about 17 - 20 minutes. Allow cakes to cool on a rack.

Frosting: Carefully drain all juice from the pineapple through a mesh strainer. Then combine all the ingredients including the drained pineapple and beat with electric beater until fluffy. Taste for sweetness. If not sweet enough add the sweetener of your choice but do not add more honey as it will make the frosting too runny.

Coconut Topping: melt coconut oil combined with the coconut sugar in a bowl in the microwave for about 25 seconds. Add shredded coconut flakes to bowl and mix thoroughly. Spread the flakes on a baking sheet lined with foil or parchment and bake at 350 degrees for about 7 - 8 minutes or until the flakes are golden and crispy. Check halfway and stir. Transfer flakes to a plate lined with a paper towel to absorb any excess oil.

Assembly: Transfer one cake layer to the final serving plate and spread generous amount of frosting on the cake layer. Carefully put second layer on top of the first and spread the remaining frosting on top layer. Sprinkle coconut flakes on cake to finish.

I Hope that you enjoy - Della Adams

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