This recipe is borrowed from a sibling duo called Jessica and Jordon Bourke and their book The Guilt Free Gourmet

Moist, sweet and full of flavour…….

Ingredients:

cake batter:

270g Rice Flour
2 tsp Bicarbonate of soda
1/4 tsp sea salt
2tsp cinnamon
2tsp mixed spice
3 eggs
200ml plant milk
1 tbls lemon juice
200ml sunflower/rapeseed oil
280g xylitol
2tsp vanilla extract
230g finely grated carrots
200g desiccated coconut
60g walnuts
227g fresh or tinned pineapple
120g raisins

frosting:

227g Tofutti ‘cream cheese’
2tbls agave syrup
zest of 2 lemons

Method:

Preheat oven to 180c
Sift together flour bicarb , baking powder, salt and spices,
In another bowl beat eggs milk lemon juice, oil, xylitol and vanilla extract, then add dry ingredients and combine.
In (yet) another bowl mix the carrot, coconut, walnuts pineapple and raisins and either by hand with a wooden spoon or in a mixer add this to the other ingredients until all mingling well!
Pour the batter into two 20 inch cake tins with their bottoms suitably lined with baking paper and greased with some oil and pop into the oven for about an hour….check after 50 minutes as you don’t want to burn the poor things.
When ready take them out allow to cool for a few minutes in the pan then put the handsome devils on to a wire rack to cool off completely.
Meanwhile bung the frosting ingredients together and blend to a silky creamy bowl full of joy and sandwich and top the cool cakes with it, I put coconut sugar then desiccated coconut on the top of mine
yum yum yummy….enjoy……