Low Sugar Carrot Cake {with Pineapple}

Step 1

Preheat oven to 350℉. Line the bottom of a 13”x9” baking dish with parchment paper and spray sides with non-stick cooking spray. If you don’t have parchment paper, simply spray the bottom of the pan as well.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 3

In a large bowl, use an electric mixer on low to mix together the coconut oil, eggs, pineapple, maple syrup, honey, milk and vanilla until combined. Add the carrots and coconut and mix briefly. Add in ½ of the flour, mix until mostly combined. Add the remaining flour and mix until just combined. The batter should be the consistency of a thick pancake batter. If it’s too thick, add more almond milk one tablespoon at a time.

Step 4

Pour batter into prepared baking dish, and bake for 25-35 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Do not overcook the cake. Cool on the countertop for 30 minutes while you make the icing, then cover tightly with plastic wrap and place in the fridge until very cold, about 3 hours.

Step 5

To make the icing: In a medium bowl, mix the cream cheese briefly until smooth, add in yogurt and mix until smooth. Add in 4 tablespoons maple syrup and vanilla extract. Beat on medium high until no lumps remain. Taste and add another tablespoon of maple syrup if needed. If your icing is lumpy, push it through a fine mesh strainer with a silicone spatula. Cover and place in refrigerator.

Step 6

When cake has cooled completely, pour icing over cake and spread evenly. Place in fridge tightly wrapped until ready to slice and serve. For an extra clean presentation, cut cake before icing.