Carrot and pineapple cake combine in this Paleo friendly, no added sugar delicacy

A cake with no sugar added to it?  Not even the natural sugars such as honey, maple syrup etc?  And it still tastes amazing?  Yep, you betcha!

On my quest to become a little bit healthier I have started looking at how much sugar I add to baked goods, even the natural ones.  I found this recipe for carrot cake on Paleo Grubs and gave it a go on a weekend where I had a little bit of time.  And loved it (except I couldn’t get the cashew cream frosting to work as well as I’d hoped, maybe because I didn’t soak the cashews for long enough!).  The original recipe calls for a whole 1/4 cup of honey in the entire recipe.  But I thought I could go one better and get rid of all the added sweetener.  And change the frosting, just because I’ve never got the cashew cream stuff to work and I don’t expect you guys to either!

We served this to some friends recently and they just went nuts over it.  I hope you do too! 

Carrot pineapple cake (no added sugar)
Serves 12
Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
209 calories
11 g
62 g
17 g
6 g
4 g
82 g
136 g
4 g
0 g
12 g
Nutrition Facts
Serving Size
82g
Servings
12
Amount Per Serving
Calories 209
Calories from Fat 141
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 62mg
21%
Sodium 136mg
6%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Sugars 4g
Protein 6g
Vitamin A
33%
Vitamin C
24%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 4 eggs
  2. 12 oz unsweetened tinned pineapple chunks, well drained
  3. 1/2 cup almond butter
  4. 2 tbs coconut oil, melted
  5. 1/2 cup almond flour
  6. 2 tsp cinnamon
  7. 1 tsp baking soda
  8. 1 tsp apple cider vinegar
  9. 1 cup grated carrots
  10. 1 cup chopped walnuts
For the frosting
  1. 2 tins coconut milk, chilled overnight
  2. 1 tsp vanilla
  3. 2 tsp cinnamon
Instructions
  1. Preheat oven to 350F.
  2. Place the pineapple, almond butter, eggs and coconut oil in a bowl and mix with a hand blender until well combined. Try to crush most of the pineapple into smaller pieces while blending. If still chunky, use a fork to mash them into the rest of the batter.
  3. Add almond flour, cinnamon and baking soda and mix to combine.
  4. Add the apple cider vinegar and fold in the carrots and walnuts until evenly dispersed.
  5. Prepare 2 8" round cake pans with parchment paper and spray with cooking spray.
  6. Divide the mixture between the pans and bake in oven for 20-25 minutes, or until a toothpick comes out clean. Cool completely.
For the frosting
  1. Take the tins of coconut milk of the fridge, open and scoop the top solid layer out of both. Use the remaining liquid for smoothies etc.
  2. Mix well with a hand mixer until smooth and cream-like. Add the vanilla and cinnamon until completely combined.
To assemble
  1. Remove the cakes from the pans.
  2. Place one of the cakes on a platter and spread 1/3 of filling evenly.
  3. Carefully place the 2nd layer of cake on top and spread filling on top and around the sides.
  4. Add additional walnuts if desired as decoration.
An alternative frosting
  1. - 1 tin coconut cream
  2. - 1 packet of instant cheesecake pudding mix (no sugar added)
  3. - 1/2 cup cashews
  4. - 1 cup pitted Medjool dates
  5. Combine all ingredients in a high speed food processor until smooth.
beta
calories
209
fat
17g
protein
6g
carbs
11g
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