Description
This Low-Carb Sugar-Free Hawaiian Carrot Cake is moist, fluffy, warmly spiced, and packed with tropical pineapple flavor for the perfect wholesome dessert.
Ingredients
2 cups almond flour
1/4 cup coconut flour
2 cups grated carrots
1/2 cup crushed pineapple, drained
3 eggs
1/3 cup melted butter
1/2 cup sugar-free sweetener
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/4 teaspoon salt
For the Frosting:
8 oz cream cheese
1/4 cup butter
1/3 cup powdered sugar-free sweetener
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and grease a baking pan.
2. Whisk almond flour, coconut flour, cinnamon, nutmeg, baking powder, and salt together.
3. In another bowl, whisk eggs, melted butter, sweetener, and vanilla extract.
4. Fold grated carrots and drained pineapple into wet ingredients.
5. Combine wet and dry ingredients until fully mixed.
6. Pour batter into prepared pan and smooth evenly.
7. Bake for 32–35 minutes until golden brown and set.
8. Allow cake to cool completely.
9. Beat cream cheese, butter, powdered sweetener, and vanilla until creamy.
10. Spread frosting evenly over cooled cake before slicing and serving.
Notes
Drain pineapple well before adding to batter.
Use freshly grated carrots for best moisture and texture.
Chill cake slightly before slicing for cleaner cuts.
Store leftovers refrigerated for best freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg