Description
This Sugar-Free Hawaiian Pineapple Carrot Cream Cake is a moist, tender carrot cake filled with sweet crushed pineapple, warm cinnamon, and optional toasted nuts. Made with almond flour, coconut flour, finely grated carrots, and sugar-free sweeteners, it delivers classic carrot cake flavor with a bright tropical Hawaiian twist. The cake is finished with a rich, tangy sugar-free cream cheese frosting and is perfect for holidays, birthdays, family gatherings, and special celebrations.
Ingredients
Scale
Sugar-Free Carrot Pineapple Cake
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar-free sweetener
- 1/4 cup packed brown sugar-free sweetener
- 4 large eggs
- 1/2 cup melted coconut oil or unsalted butter
- 2 cups finely grated carrots
- 1 cup crushed pineapple, very well drained
- 1/2 cup chopped walnuts or pecans, optional
Sugar-Free Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 to 3 cups powdered sugar-free sweetener, such as erythritol or monk fruit blend
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
- Toasted chopped walnuts or pecans
- Thin pineapple slices
- Shredded unsweetened coconut, toasted
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment and sides.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat the granulated sugar-free sweetener, brown sugar-free sweetener, and eggs with an electric mixer until smooth and well combined.
- Slowly add the melted coconut oil or butter, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the finely grated carrots, well-drained crushed pineapple, and chopped nuts, if using. Do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then carefully transfer them to a wire rack. Allow them to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar-free sweetener, about 1 cup at a time, beating well after each addition.
- Add the vanilla extract and salt and beat until smooth. If the frosting is too soft, refrigerate it for 15 to 20 minutes.
- Place one completely cooled cake layer on a cake board or serving plate. Spread a generous layer of frosting over the top.
- Place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
- Garnish with toasted nuts, pineapple slices, or toasted coconut, if desired.
- Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set. Let it sit at room temperature for 15 to 20 minutes before serving for the best texture.
Notes
- Drain the crushed pineapple extremely well to prevent soggy or overly dense cake layers.
- Finely grate the carrots for the most tender and even crumb.
- Use room-temperature cream cheese and butter for smooth, lump-free frosting.
- If the frosting becomes too soft, chill it for 15 to 20 minutes before spreading.
- The cake layers can be prepared a day ahead, wrapped tightly, and refrigerated until ready to assemble.
- Store the finished cake covered in the refrigerator for up to 5 days.
- Individual slices can be wrapped and frozen for up to 2 months. Thaw in the refrigerator before serving.
- For extra Hawaiian flavor, replace the walnuts or pecans with chopped macadamia nuts.
- Add 1/2 teaspoon ground ginger for additional warmth.
- Fold 1/2 cup unsweetened shredded coconut into the batter for a more tropical variation.
- Add 1/2 teaspoon rum extract to the frosting for an optional tropical flavor.
- For a dairy-free version, use dairy-free cream cheese and coconut oil.
- A 9×13-inch pan can be used for a single-layer version; adjust the baking time as needed.
- Suitable sugar-free baking sweeteners include allulose, monk fruit blends, erythritol blends, or other baking-friendly sugar substitutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Fat: 28g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 7g
Keywords: Sugar-Free Hawaiian Pineapple Carrot Cream Cake