Carrot Cake with Pineapple
Carrot Cake with Pineapple
Recipe Details:This diabetes-friendly cake is full of flavor and deliciously moist. It doesn’t require special skills or much time and effort to make, but it tastes like it was done by a professional pastry chef. This cake is not only easy to make, but easy to impress with as well!
- Almond flour for the cake – 2.5 cup and 1 tbsp.
- Baking soda for the cake – 2 tsp.
- Carrots for the cake (grated) – 1 lb.
- Fresh pineapple for the cake (diced) – 0.5 cup
- Raisins for the cake – 1 cup
- Chopped walnuts for the cake – 1 cup
- Extra-large eggs for the cake (at room temperature) – 3
- Pure vanilla extract for the cake – 1 tsp.
- Vegetable oil for the cake – 1 1/3 cups
- Sweetener for the cake – equivalent to 2 cups of granulated sugar
- Ground cinnamon for the cake – 2 tsp.
- Salt for the cake – 1.5 tsp.
- Cream cheese for the frosting (at room temperature) – ¾ lb.
- Unsalted butter for the frosting (at room temperature) – 0.5 lb.
- Pure vanilla extract for the frosting – 1 tsp.
- Sweetener for the frosting – equivalent to 1 lb. of confectioner’s sugar
- Fresh pineapple for decoration (diced) – 0.5 cup (optional)
Recipe Directions:Step 1
Let’s make the cake layers. In a bowl of an electric mixer fitted with the paddle attachment, beat the sweetener, eggs, and oil until the mixture becomes lightly yellow, and then add the vanilla.
In another bowl, sift together 2.5 cups of almond flour, baking soda, cinnamon, and salt.
Add the flour mixture to the eggs mixture, then add the walnuts and raisins with one tbsp. of almond flour.
Fold in the carrots and pineapple, then add to the batter and mix well.
Preheat oven to 350 F and grease two 8” round cake pans with butter. After that, line the cake pans with baking paper and then butter and flour the them.
Equally divide the batter between the 2 pans. Bake until a toothpick comes out clean (for about an hour). After that, let the cake layers to cool completely in the pans and then set them over a wire rack.
Now, let’s make the frosting. Mix the cream cheese, vanilla and butter in the bowl of an electric mixer fitted with the paddle attachment until the mixture is just combined. Add the sweetener and mix until the frosting reaches smooth consistency.
Place 1 layer, flat-side up, on a flat plate. Spread the top of the cake layer with frosting using an offset spatula. Then, put the second cake layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. If desired, decorate with fresh pineapple pieces. Serve and enjoy!
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