Pineapple Carrot Cake with Goat Cheese Frosting

Pineapple Carrot Cake with Goat Cheese Frosting

Serves 8

Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients

Carrot Cake

• ½ cup Lee’s Ghee (Plain Jane or Brown Butter), room temperature
• ½ cup unsweetened apple sauce
• ½ cup raw cane sugar
• ½ cup pure maple syrup, room temperature
• 3 eggs, room temperature
• ½ teaspoon vanilla extract
• 1 ⅔ cups whole grain spelt flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon sea salt
• 2 cups grated carrots 

Pineapple Compote 

• 1 ½ cup chopped pineapple, fresh or canned
• 1 tablespoon pure maple syrup

Goat Cheese Frosting

• ½ cup soft goat cheese
• ¼ cup Lee’s Ghee (Plain Jane), room temperature 
• 3 tablespoons raw liquid honey
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F. Line two 8-inch round pans with parchment paper. 
2. Make the Carrot Cake In a large bowl, whisk together the ghee, applesauce, cane sugar and maple syrup until fully combined. Whisk in 1 egg at a time then add the vanilla extract.
3. Add the flour, baking soda, baking powder, cinnamon and sea salt. Using a spatula, fold them into the wet mixture until fully incorporated. Add the carrots and stir to combine.
4. Pour the cake batter evenly into the prepared pans. Bake for 18 to 20 minutes until a toothpick inserted comes out clean. Allow to cool completely.
5. Meanwhile, make the Pineapple Compote In a medium saucepan over medium-low heat, add the pineapple and maple syrup. Cook pineapple for 15 to 20 minutes, until the juices have reduced completely to create a thick syrup. Mash the pineapple along the way so there are no large chunks. Transfer into a bowl and allow to cool completely.
6. Make the Goat Cheese Frosting In a medium bowl, add the goat cheese, ghee, honey, and vanilla. With an electric mixer, beat for 4 to 5 minutes until stiff peaks form.
7. Assemble the Cake Place one of the cake layers on the bottom, then apply a thin layer of frosting, followed by a layer of pineapple compote. Put the second layer of cake on top and generously apply the remaining icing. The cake will keep in the fridge, covered, for 3 to 5 days.