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
carrot cake, low-carb
almond or cashew butter
pumpkin pie spice
(or 1/4 teaspoon nutmeg)
(toasted for extra flavor)
Stevia Select Stevia
or granular sweetener of choice
additional granular sweetener
(such as coconut sugar or Swerve.)
with pineapple juice
(or pineapple juice)
or sweetener of choice, to taste
Cream Cheese Frosting
softened at room temperature
heavy whipping cream
Stevia Select Stevia
or powdered sweetener of choice equivalent to 1/2-3/4 cup powdered sugar
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.