Carrot Cake Trifle
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free Dessert
Serves: 10-12 Servings
Ingredients
Carrots
  • 1½ c diced carrots (2 large carrots)
  • ¾ c shredded carrots (1 carrot)
Dry
  • 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
Wet
  • 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
Orange Cashew Custard
  • 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
Instructions
  1. Preheat oven to 375 and grease a 9 x 9 baking pan.
Carrots
  1. In a small saucepan, add the diced carrots, cover with water, and boil for 10-15 minutes or until soft.
  2. Transfer to a blender and blend until you have a coarse pulp.
  3. Combine the shredded carrot along with the cooked carrots in a small bowl and set aside.
Cake
  1. 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.
  2. Combine the wet ingredients, including ½ of the pineapple, in a medium bowl and mix well.
  3. Transfer the wet into the dry, along with the carrot mixture and nuts and quickly incorporate them together.
  4. 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.
  5. Cool completely.
Orange Cashew Custard
  1. 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.
  2. Put all ingredients in the blender except the orange zest and blend until super smooth and creamy.
  3. Fold in the orange zest.
  4. Adjust your flavors here if needed, by adding more lemon, water, or zest.
To assemble the Trifle:
  1. 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.
  2. Refrigerate until ready to serve.
Notes:
  1. 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.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/05/carrot-cake-trifle-gf/