A decadent and delicious layered carrot cake with coconut, pineapple, and pecans for a tropical twist. Gluten-free, made with almond flour and oats, this cake is lower in sugar than traditional carrot cake and made with only real food wholesome ingredients.
Prepare two 8" round cake pans by spraying with non-stick spray (I used coconut oil spray) and lining the bottom with parchment paper.
Place rolled oats in a high speed blender or food processor and process until they are a fine powder. Set aside.
In a medium bowl combine almond flour, oat flour, arrowroot, baking powder and baking soda, and spices. Whisk to combine.
Using an electric mixer, beat sugar and avocado oil for one minute until well combined. Add eggs one a at a time, beating well after each addition. Beat in vanilla.
Beat in the flour and spice mixture and mix until well combined.
Using a wooden spoon add carrots, nuts, coconut, and crushed pineapple to the bowl, stir well.
Divide batter between two pans.
Bake in oven for 30 minutes or until a tester inserted into the center of the cake comes out clean.
Cool in pans on wire rack for one hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks and cool completely.
Cream Cheese Frosting
Using an electric mixer, combine cream cheese, butter, vanilla extract and powdered sugar, beat until well combined and silky smooth. Add oat milk (or regular milk) by the tablespoonful until you reach desired consistency. Should be thick and spreadable. (I used 2 tbsp of oat milk).
NOTES:Cream Cheese Frosting:
I prefer my cream cheese frosting tangy and not too sweet. If you find this recipe too tangy you can easily add more powdered sugar.
You can substitute any nut for the pecans or leave them out completely. You can also leave out the coconut, but I love how naturally sweet coconut is and the texture it adds to the cake.