This Healthy Carrot Pineapple Cake is a lightened-up version of everyone’s favorite spring dessert! It is dairy-free, has no butter or oil and can easily be made gluten-free!

Spring is here! The trees are blooming, the sun is shining…so it only seems fitting to dive head first into all the recipes that the change in the season brings!

As you all know, I’m usually strictly a chocolate dessert person. I can easily pass up any sweet treat that isn’t super fudgy and loaded with dense rich chocolate flavor. However, carrot cake is totally an exception. I am a sucker for the moist, slightly sweet cake…especially if it’s piled high with cream cheese frosting!

This Healthy Carrot Pineapple Cake is a tried and true recipe that I have been making for years, and is a delicious way to usher in the beauty of spring! The cake itself is dairy-free, has no butter or oil, and can easily be made gluten-free!

This Healthy Carrot Pineapple Cake is a lightened-up version of everyone’s favorite spring dessert! It is dairy-free, has no butter or oil and can easily be made gluten-free!

This Healthy Carrot Pineapple Cake is a lightened-up version of everyones favorite! It has a fraction of the sugar and calories but doesn’t sacrifice an ounce of taste or texture! The moistness and sweetness come from replacing butter, oil and most of the sugar with applesauce and pineapple! Also, using some whole wheat flour gives it a little nutritionql boost!

Healthy Carrot Pineapple Cake: Method

I just wanted to say a couple of things about making this carrot cake!

#1) If you have picky eaters, {i.e. anyone who will not touch a cake if they see even a fleck of carrot in there} then I recommend tossing your carrots and pineapple in the food processor or Vitamix and making sure they’re extra-fine before folding them into the batter. This way the veggie police won’t turn up their noses and miss out on this delicious treat!

#2) This recipe makes a small, 6″ round double layer cake. If you would like a 9″ round cake or more layers, double the recipe!

However, I just have to say that the small size is one of my favorite things about this recipe! It’s is my go-to Easter dessert, and since said holiday is riddled with other baked goods {hello Healthy No Bake Chocolate Peanut Butter Bird’s nests} and candy {give me all the mini cadbury eggs please and thank you}…it’s great to be able to make a small cake and not be drowning in dessert leftovers!

This Healthy Carrot Pineapple Cake is a lightened-up version of everyone’s favorite spring dessert! It is dairy-free, has no butter or oil and can easily be made gluten-free!

Healthy Carrot Pineapple Cake: Substitutions 

As always, here are a few potential substitutions you can make to ensure this recipe complies with your dietary needs!

Flour: This recipe calls for 1 cup of flour total. You can use 1 cup of all-purpose flour {and no whole wheat flour} or substitute the regular flour for all-purpose gluten-free flour!

Granulated Sugar: I recommend using raw, organic sugar. However, if you’d like a refined sugar-free option you may substitute coconut sugar!

Crushed Pineapple: I use canned crushed pineapple in this recipe, but you absolutely may use fresh pineapple and toss it in your blender to achieved that crushed texture!

Cream cheese: If you are avoiding dairy simply choose a dairy-free cream cheese or omit the frosting all together!

This Healthy Carrot Pineapple Cake is a lightened-up version of everyone’s favorite spring dessert! It is dairy-free, has no butter or oil and can easily be made gluten-free!

Healthy Carrot Cake

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line two 6” round cake pans, or one 9x9” square pan with parchment paper and grease. Set aside.
  3. In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
  4. In a large bowl, mix together egg and apple sauce.
  5. Add vanilla, sugar and crushed pineapple. Stir until combined.
  6. Pour dry ingredients into wet and gently mix with a spatula until completely combined.
  7. Stir in carrots until evenly distributed.
  8. Pour batter into prepared pan(s).
  9. Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
  10. Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
  11. While cake is cooling, make the frosting:
  12. Cream the butter and cream cheese until smooth.
  13. Add vanilla and salt and beat until combined.
  14. Add the icing sugar and beat until creamy.
  15. Spread on cake!
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This Healthy Carrot Pineapple Cake is a lightened-up version of everyone’s favorite spring dessert! It is dairy-free, has no butter or oil and can easily be made gluten-free!

I’m realllllllly hoping that this sweet baby girl arrives before Easter. As I mentioned in this post, my husband is a pastor, so I’d really love to not be in labor or in the hospital on the actual holiday! Of course Ritch is the best, and has reassured me MANY times that the birth of our daughter is far more important than Easter weekend! 😉

However, I absolutely love getting the whole family all dressed up and celebrating our favorite holiday together! So c’mon baby girl! You’re welcome to make your way into this world anytime you wish!

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This Healthy Carrot Pineapple Cake is a lightened-up version of everyone’s favorite spring dessert! It is dairy-free, has no butter or oil and can easily be made gluten-free!

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