Classic Carrot Cake with Jaca Cream Cheese Frosting

A moist, warmly spiced carrot cake loaded with pineapple, coconut, and walnuts, topped with rich cream cheese frosting — made with Jaca (allulose) instead of sugar for all the classic flavor with zero glycemic impact. Adapted from Taste of Home.

Prep Time: 20 minutes | Cook Time: 55 minutes | Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 4 cups Jaca sugar (replaces 2 cups sugar at 2x ratio)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs, room temperature
• 1½ cups canola oil
• 2 cups finely grated carrots
• 1 teaspoon vanilla extract
• 1 cup well-drained crushed pineapple
• 1 cup sweetened shredded coconut
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened (frosting)
• 6 tablespoons butter, softened (frosting)
• 6 cups Jaca powdered sugar (replaces 3 cups confectioners' sugar at 2x ratio)
• 1 teaspoon vanilla extract (frosting)
• Additional chopped walnuts for garnish

Instructions:

— Preheat your oven to 350°F. Grease a 13x9-inch baking pan.

— In a large bowl, whisk together the flour, Jaca sugar, cinnamon, baking soda, and salt until well combined.

— Add the eggs, canola oil, grated carrots, and vanilla extract. Beat until everything is thoroughly combined.

— Fold in the crushed pineapple, shredded coconut, and chopped walnuts.

— Pour the batter into the prepared baking pan and spread evenly.

— Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

— For the frosting: In a medium bowl, beat the cream cheese and butter until light and fluffy, about 5–7 minutes.

— Add the Jaca powdered sugar and vanilla extract. Beat until smooth and spreadable.

— Frost the cooled cake generously and sprinkle with additional chopped walnuts.

— Store in the refrigerator. This is a Jaca-adjusted healthier version — all the classic carrot cake flavor with zero glycemic impact from the sugar.