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NEW Old-Fashioned Carrot Cake with Pineapple Filling

April 13, 2019 By satisfyingeats

You’re going to love this old fashion cake with a twist. It will be the perfect dessert for your Easter family gathering! It’s so delicious and so easy to make! Crazy about cakes? Do follow sustainabilitystreet for more amazing cake recipes.

I used REAL pineapple and it’s juice for a REAL pineapple flavor in the filling but still this cake only has 8 net carbs per serving. That ain’t too bad. ?

I made this cake for Thanksgiving and again for some friends this week. It was definitely a hit and even better the next day!

Use whatever sweetener you prefer. I do recommend using a granular sweetener and not something like honey that will make the batter more runny. This cake has a very good rise using the powdered Stevia as well as using 2 leaveners, baking powder and baking soda. It’s amazing that just 1 cup of nut butter creates this full size 2 layer cake and it has the perfect texture of a yummy carrot cake!

When Summer gets here and our zucchini are ready to harvest, this cake will easily turn into a zucchini cake.

If you want to turn this into a keto friendly recipe simply eliminate the pineapple filling. But to me, the pineapple is TOTALLY worth the few extra carbs!

https://www.youtube.com/watch?v=EP6dTWvrndo&t=6s
Be sure to subscribe to my YouTube channel!

NEW Old Fashioned Carrot Cake with Pineapple Filling (GF & LC)

This remake on a classic will leave you wondering how it taste so good! And here is a hint… the secret is in the filling!
Serves 16: 236 Calories, 19 grams fat, 8 net carbs, 9 grams protein
3.20 from 5 votes
Print Recipe
Course Dessert
Cuisine American
Servings 16
Calories 236 kcal

Ingredients
  

Cake

  • 1 cup almond or cashew butter creamy
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 1.5 teaspoon pumpkin pie spice (or 1/4 teaspoon nutmeg)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecans (toasted for extra flavor)
  • 1 cup grated carrots peel first
  • 1/2 teaspoon Stevia Select Stevia or granular sweetener of choice
  • 2 tablespoons additional granular sweetener (such as coconut sugar or Swerve.)

Filling

  • 3/4 cup crushed pineapple with pineapple juice
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water (or pineapple juice)
  • Scant 1/8 teaspoon Stevia Select or sweetener of choice, to taste

Cream Cheese Frosting

  • 12 ounces cream cheese softened at room temperature
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Stevia Select Stevia or powdered sweetener of choice equivalent to 1/2-3/4 cup powdered sugar
  • 2 tablespoons Powdered Sweetener (IF NEEDING EXTRA SWEETNESS) *such as Swerve or addition stevia

Instructions
 

Cake

  • Preheat oven to 325 degrees F. Butter the sides and line (2) 8″ cake pan bottoms with parchment paper and set aside. 
  • In a medium bowl add nut butter, eggs, cinnamon, pumpkin pie spice, baking soda, baking powder, salt, vinegar, vanilla, chopped nuts, grated carrots and sweetener. 
  • Blend with whisk or hand mixer until well incorporated.
  • TASTE FOR SWEETNESS and adjust if needed.
  • Divide batter between both pans and spread batter out evenly.
  • Bake for 16-18 minutes or until toothpick inserted in the center comes out clean. DO NOT OVERBAKE!
  • Allow cakes to cool for 5 minutes in pans before running a blunt knife around edges and inverteding onto a cooling rack. Allow to cool completely.

Prepare Filling

  • While cake is baking, prepare filling. 
  • Add crushed coconut to small pan and bring to medium heat. 
  • In a small bowl, blend arrowroot powder and water to make slurry.
  • Once pineapple and juice is hot, stir in slurry and stir until thick. Once thick, turn off heat
  • Add sweetener and stir well. Taste for sweetness and adjust if needed.
  • Refrigerate until completely cooled and ready to decorate cake.

Frosting

  • Add cream cheese to large bowl.
  • Using hand mixer, blend until smooth and creamy.
  • Add heavy whipping cream, sweetener and vanilla and blend until thick and smooth.
  • Taste for sweetness and adjust if needed.

Decorate Cake

  • Once cake is cooled, place 1 cake on plate, BOTTOM side UP (this helps filing stay in cake).
  • Using angled spatula, frost bottom layer of cake. 
  • Top frosted layer with chilled pineapple filling, leaving about 1 inch without filling around edge.
  • Top with 2nd cake and frost. 
  • You can either frost the sides as well or use a star tip and decorate the top of the cake.
Keyword carrot cake, low-carb

Checkout the nutritional value below. Serving size is 1/16th of cake.

Related

Filed Under: Cakes Tagged With: carrot cake, low-carb

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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