1 ¾ cups all-purpose flour
1 cup fine sugar
2 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 cup vegetable oil
1 cup crushed pineapple, drained
1 tsp vanilla extract
½ cup unsweetened coconut, shredded
½ cup walnuts, coarsely chopped
2 cups carrots, grated
2 (8 oz.) tubs Green Valley Organics Lactose-Free Cream Cheese
¾ cup powdered sugar, sifted
Zest of one Meyer lemon
½ cup freshly squeezed Meyer lemon juice (or any other large lemon)
2 tsp. corn starch
Lemon zest curls (optional, for garnish)
- Preheat oven to 350°F and set the rack to the middle of the oven.
- In a medium bowl, sift flour and mix in sugar, baking powder, salt and spices. Set aside.
- Blend eggs with a hand mixer in a large bowl until light; add oil slowly then add the vanilla extract and blend until just combined.
- One cup at a time, add flour mixture until just combined. Using a wooden spoon or spatula, add pineapple, carrots, coconut and walnuts and blend well. The batter should be somewhat liquid.
- Line the bottom of a 9-inch round baking pan with parchment paper and carefully and evenly spread the batter.
- Bake for 45-55 minutes, depending on your oven, until an inserted toothpick in the middle of the cake comes out clean.
- While the cake is baking, place cream cheese, sugar and lemon zest in a medium bowl and blend together with a hand mixer on the lowest setting. Do not over mix.
- In a separate small cup, mix 2 tsp. lemon juice with the cornstarch. Set aside.
- In a small pot, bring remaining lemon juice to a boil; add cornstarch mixture and boil for one minute while stirring vigorously. Let cool for 5-7 minutes, then carefully fold into cream cheese mixture.
- Once the cake has completely cooled down, cut cake horizontally into two disks. Spread half of the frosting evenly and re-assemble cake layers. Use remaining frosting to decorate the top, by piping the frosting or evenly spreading it with a spatula. If desired, decorate with lemon zest curls.