Happy Mother’s Day to all you lovely moms! I’ve loved being a mom for the last 30+ years. It sure has had its trials and tribulations, but there is really no greater impetus for self-growth than being a parent! I’m so proud of my two beautiful, intelligent, daughters that help me to become a better person each day. I miss them every day, as we all live in different states now. My mom passed in 2012, so this Sunday I’ll be reflecting on memories. There’s no denying that holidays designed to celebrate special loved ones in your life can be especially hard when that person is no longer with us. If this is a sad day for you, I hope you find comfort and are able to spend some time with good friends or family doing something that brings you joy.
To honor Mother’s Day and all of the moms past, present and future, this beautiful trifle is sure to be a special treat! It’s gluten free and layered with a creamy orange cashew custard. And did I mention it’s super moist? It’s loaded with tons of spice, carrots, applesauce, and sweetened with coconut sugar. I also used pineapple, coconut flakes, and pecans, but add your favorite carrot cake add-ins like raisins or walnuts, or whatever rocks your boat. You can make the components the night before, assemble in the morning, and bring it over to Moms for brunch or dinner. Let us know what your plans are for pampering Mom, and what’s on the menu! Love and hugs to all mothers out there. XO
- 1½ c diced carrots (2 large carrots)
- ¾ c shredded carrots (1 carrot)
- 3½ c fine almond flour (sifted)
- 1 c coconut sugar
- ½ c, plus 2 Tbl arrowroot
- 1 Tbl pumpkin spice
- 1 tsp cardamom
- 1 tsp dry ginger
- ½ tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ½ c coconut flakes
- ½ c applesauce
- ⅓ c melted coconut oil
- 1 Tbl vanilla
- 3 eggs
- 1 c finely chopped pineapple, divided
- Optional: ½ cup walnuts or pecans
- 4 c cashews soaked overnight, or cover with boiling water for 15 minutes
- 8 Tbl maple syrup
- 1 Tbl vanilla
- 3 Tbl lemon juice
- Pinch of salt
- 1 c, plus 2-4 Tbl water
- 1 tsp orange zest
- Preheat oven to 375 and grease a 9 x 9 baking pan.
- In a small saucepan, add the diced carrots, cover with water, and boil for 10-15 minutes or until soft.
- Transfer to a blender and blend until you have a coarse pulp.
- Combine the shredded carrot along with the cooked carrots in a small bowl and set aside.
- Sift all the dry ingredients in a large bowl, then fold in the coconut flakes. Use a whisk to make sure all the dry ingredients are evenly combined.
- Combine the wet ingredients, including ½ of the pineapple, in a medium bowl and mix well.
- Transfer the wet into the dry, along with the carrot mixture and nuts and quickly incorporate them together.
- Pour the batter into the baking pan and pop in the oven and cook for 37-40 minutes, or until the center comes clean with a toothpick. This cake is so moist you don't have to worry about over-baking.
- Cool completely.
- If you have a Vitamix or high-speed blender no need to soak the cashews. I just pour some boiling water over them for about 15 minutes and drain.
- Put all ingredients in the blender except the orange zest and blend until super smooth and creamy.
- Fold in the orange zest.
- Adjust your flavors here if needed, by adding more lemon, water, or zest.
- Cut the cake into small cubes and use half on the bottom layer of the Trifle bowl, then top with half of the custard, then the ½ c of remaining pineapple. Repeat the process for two more layers. You'll only have 1 layer of pineapple.
- Refrigerate until ready to serve.
- You can make the components the night before and assemble right before serving. If so, you may find the custard will need a little water to thin it out. It should be creamy, not too thick or thin.
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