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!
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!
NEW Old Fashioned Carrot Cake with Pineapple Filling (GF & LC)
- 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.)
- 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
- 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.
- 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.
- 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.
- 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.
Checkout the nutritional value below. Serving size is 1/16th of cake.