1 teaspoon kosher salt (or ¾ teaspoon sea salt or regular table salt)
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly ground whole nutmeg
½ teaspoon cloves
6 large eggs
1¼ cups organic light agave nectar
1 tablespoon unsulphured molasses
6 tablespoons coconut oil, melted (plus additional for greasing pans)
1 tablespoon pure vanilla extract
3 cups grated carrot (about 4 large carrots)
¾ cup organic unsweetened shredded coconut
½ cup coarse-fine chopped fresh pineapple
For the frosting -
1 cup cashew butter
¾ cup organic palm shortening
¼ cup coconut oil, melted
½ cup organic coconut butter, melted
½ cup organic raw honey
Arrange oven rack in center of oven and
Preheat oven to 325º F.
Grease 9x13 baking dish with melted coconut oil. Line bottom with wax paper, and grease the wax paper. (When baking delicate cakes, it is best to use wax paper as it is gentle when peeling away after baking versus parchment paper.)
In a large bowl, whisk together flours, baking powder, baking soda, salt and spices; set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat eggs until blended and bubbly.
Add agave nectar, molasses, melted ghee and vanilla; beat on medium speed for approximately 2 minutes. Mixture should be bubbly on top. Reduce speed to low (stir) and add flour mixture blending until well combined. Allow mixture to stand for a full 5 minutes.
With a rubber spatula, fold in carrots, coconut and pineapple. Scrape and pour batter into prepared pan, then smooth top evenly with rubber spatula.
Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 35 minutes.
Cool cakes in pan on wire rack for 5 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack (I like to grease my nonstick wire racks with coconut oil to prevent sticking) and carefully peel away wax paper. If necessary (since this cake batter is very sticky), use a paring knife to help loosen the paper around the edges before peeling. Turn right side up onto wire racks (using an additional rack to flip); cool completely.
Using the (cleaned) electric stand mixer fitted with paddle attachment, beat cashew butter until smooth, then add shortening and melted coconut oil.
Beat on high speed until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Add melted coconut butter and honey, continue to mix on low (stir) until incorporated; then increase mixer speed to high and beat until thickened, light and fluffy.
Place bowl in refrigerator and chill for at least an hour. I left mine in the fridge overnight, and in the morning had to wait until it was warm enough to stir again. Once it is, stir and check for spreading consistency.
Stir before frosting the cake. Put the cake back into the fridge until ready to serve. The frosting will melt slightly if it reaches room temperature.