Stay Home, Eat Cake
How are you doing? Are we feeling like baking a cake today? (yes) Is the #quarantinekitchen saga still in full swing? Over here, we (as in we I mean me) have been baking up a storm. I’ve been able to try recipes I wouldn’t normally dip my feet in (these brownies, gooey cookies, homemade energy bites, etc). On the other side, my husband and I have been staying at my parents the past two weeks. My mom has been cooking the classics and I, being the wingman have been helping along side. I must say, it’s going to feel a little different settling back in to the old reality when this is all over. Luckily I have this pineapple carrot cake to look forward to..
The Pineapple Carrot Cake
A while back I started in on making a carrot cake to share with all of you (pre quarantine). In high hopes for a big Easter, I thought a delicious, healthier, cake would be just the right touch. Even though the day is going to look a little different than expected, we’re still going to enjoy all the flavors and feelings of the holiday, just in a different setting..
You all know I love my desserts. But, what I especially love, is swapping heart-healthier ingredients for things like canola oil, sugar, and refined flour, without compromising any taste. Carrot cake, in all its forms, is something I look forward to every Spring. I always dream of a giant pecan studded slice from Deru Market– my favorite restaurant still to date. So, I thought I’d try to recreate a healthier version at home.
Although nothing will beat the Deru classic, this one comes in a close finish. The pineapple adds extra moisture, the paleo-ish frosting is better than the OG, and you should never feel guilty going in for that second slice. It also uses healthier pantry staples such as whole wheat flour, coconut sugar, avocado oil, and more.
My tip: get in those comfy pj’s and snuggle up on the couch with a piece (it tastes better that way, trust me).
Pineapple Carrot Cake
- 1 cup coconut sugar
- 1/2 cup brown sugar
- 1 cup avocado oil
- 1/4 cup almond milk
- 2 tsp vanilla
- 4 eggs
- 1 3/4 cup whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup shredded carrots
- 1 cup diced pineapple
- 1/2 cup softened butter
- 2 8 oz packages cream cheese softened
- 4 cups paleo powdered sugar or regular powdered sugar
- 1 tsp vanilla
- pinch of salt
Make the Cake
- Preheat oven to 350 degrees. Generously grease two cake pans with butter or oil and set aside.
- Stir together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium size bowl. Set aside.
- In a stand mixer, combine both sugars, avocado oil, almond milk, and vanilla.
- Add in the eggs one at a time, until just incorporated.
- Stir in the dry ingredients, mixing until smooth, be careful not to over mix.
- Using a spatula, fold in the carrots and pineapple.
- Divide the batter in half (I eyeball it), and pour in to the prepared cake pans.
- Bake on the center rack for 25-30 minutes until just set.
- Let cool completely on the counter for at least one hour.
Make the Frosting
- In a mixer, combine the softened butter, cream cheese, powdered sugar, vanilla, and salt.
- Taste and adjust sugar or salt levels.
- To assemble, place one cake on a plate or stand.
- Spread the frosting all over the top and sides of the cake. Place the second cake on top and repeat.
- Store any leftover frosting in the fridge.
- Top the cake with additional pineapple if you wish. Enjoy!