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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