Mango Carrot Cake Trifle

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1 cup chopped walnuts, toasted
Wet
1 and 1/2 cups coconut sugar
1 and 1/4 cups olive oil
4 large eggs
1/2 cup fresh mango, chopped
zest of one large orange
Dry
1 and 1/2 cups brown rice flour
3/4 cup oat flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups shredded carrots (about 5)
1 cup raisins, unsweetened
Layers
2 cups plant-based whipped cream
2 cups fresh mango, chopped
1/2 cup toasted walnuts

Makes 10 medium trifles

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Instructions

1.  Preheat oven to 350ºF/180ºC. Grease 24 cupcake tins with olive oil. Set out 10 glasses or clear dessert bowls. Toast walnuts until they start to brown - about 5 minutes. Set aside to cool while you make cake batter.
2.  Combine coconut sugar, olive oil, eggs, mango and orange zest in a bowl and beat with a hand mixer or stand mixer until light and fluffy.
3.  Add rice flour, oat flour, spices, baking powder, baking soda and salt. Stir until blended. Fold in shredded carrots, raisins and cooled, toasted walnuts.
4.  Scoop the chunky batter into cupcake holders, filling each one to the top. Bake 20 to 22 minutes - rotating pans halfway through - until cakes are golden and a tester inserted in the center comes out mostly clean.
5.  Layers: Once cupcakes cool, cut into bite sized cubes. Start by filling each glass with cubes of cake, layer with cold plant whipped cream, then chopped mango, and then toasted walnuts. Repeat until you have 2 layers of each. Finish with toasted walnuts. Make each trifle fresh and serve immediately.

Photos by Milkshake Creative

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