This healthy pineapple carrot cake is a lighter version of a classic spring dessert. This moist carrot cake is easy to make, is lower in sugar & has no butter or oil!
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, like this healthy carrot cake.
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, like flourless brownies, flourless chocolate cake, homemade brownies, chocolate cookies, etc. 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 has no butter or oil, and can easily be made gluten-free, but you'd never ever guess it's better for you!
Also, try this classic carrot cake recipe or these carrot cake cupcakes!
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.
How to make Healthy Carrot Cake:
This healthy and moist Carrot Cake recipe 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 nutritional boost!
Let's walk through making this carrot cake step-by-step, to ensure your success! First, I have a note about the size of this carrot cake recipe:
Size: 6" Round Carrot cake
This recipe makes a, 6" round double layer cake. Don't be fooled, my entire family can enjoy at least two slices (usually 3) of this healthy carrot cake when it's made as a 6" cake. It's also perfect for a cute little smash cake for a baby! If you would like a 9" round cake or more layers, double the recipe!
The smaller size is one of my favorite things about this pineapple carrot cake recipe! It's is my go-to Easter dessert, and since said holiday is riddled with other baked goods ( like these 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!
Mix together dry ingredients
Begin this recipe by mixing together the dry ingredients. This ensures that they are evenly distributed throughout the batter.
Combine wet ingredients
In a large bowl, combine the wet ingredients and stir until they are completely combined.
Add dry ingredients
Next, add the dry ingredients and stir until the mixture is homogenous (uniform throughout).
Carrot cake for picky eaters
If you have picky eaters, (i.e. anyone who will not touch a cake if they see even a fleck of carrot or pineapple 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!
Add finely grated carrots
If you opt not to process/blend the carrots and pineapple, then gently fold the finely grated carrots into the batter until it is homogenous (uniform throughout). If you do process them to make them undetectable, add them with the wet ingredients above.
Line & Grease the cake pans
This carrot cake with pineapple is incredibly moist, so it is critical that you line and grease the cake pans for easy removal. I use these 6" x 3" round cake pans to bake my cakes, but a regular 6" x 2" cake pan will work just fine! I took photos of how I line my cake pans! I do this every time I bake a cake because it's easy and foolproof. Here are the steps:
- Start by tracing the bottom of the cake pan on a piece of parchment paper.
- Draw two rectangles on opposite ends of the circle, which will serve as "handles."
- Cut out the pieces and place them into the cake pan.
- Fold the handles over the edges so they do not touch the cake batter.
- Spray the sides and bottom with non-stick baking spray (or grease them with butter or shortening). Then you're ready to add the batter!
Add batter to pans & Bake
Next, evenly distribute the batter between the two cake pans. Then bake them in a 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. Please note: every oven is different. I use a convection oven so mine take about 30 minutes to bake. You need to know your oven and know if it bakes hot, cool or just right, if there are any hot pockets, etc. and adjust accordingly.
Let Cool
Let the carrot cakes cool in the pan for about 10 minutes. Then use the handles to lift the cakes out of the pan and transfer them to a wire rack to cool completely. I often put cakes in the freezer before I frost them to ensure they don't crumble!
Make the Cream Cheese Frosting
What's carrot cake without cream cheese frosting? It's my all-time favorite (used on these cinnamon rolls), and I could seriously eat it by the spoonful. Make sure all the ingredients are room temperature before making the frosting. Also, if you want a thicker frosting (like if you plan on piping it on, as it is in these photos), use more powder sugar until it reaches your desired consistency!
Frost the Pineapple Carrot Cake
Use some of the frosting to place between the two layers, and then decorate the carrot cake however with pineapple you'd like! I chose to use a Wilton 1M tip and make a rosette pattern for these photos, but I often just spread it on!
Cake decorating tools
I use the following tools to decorate this pineapple carrot cake:
- Piping bags - I have both reusable and disposable piping bags and use them all the time.
- Piping tips and couplers - I recommend a great starter tip and coupler set. However the Wilton 1M tip and large coupler are my favorite - and can be used in so many ways.
Chill and Serve
To ensure the frosting hardens a bit and the cake is chilled, transfer the decorated cake to the refrigerator and chill for at least 1 hour, or overnight!
Recipe FAQS
YES! I froze the entire cake for two weeks before shooting and eating it! Here is how to freeze it:
Transfer frosted cake to the freezer, uncovered.
Freeze for 6 hours, or until the frosting has hardened and won't stick to plastic wrap.
Wrap the entire cake with plastic wrap thoroughly.
Freeze for up to 1 month.
Thaw in the refrigerator overnight.
Store the entire cake in the refrigerator loosely covered with plastic wrap or in a cake storage container, or freeze as directed above.
Yes, because the frosting is made with cream cheese I suggest storing this cake in the refrigerator and serving slightly cold.
Yes, you can double the cake recipe and bake it in two, round 9" cake pans instead of 6" pans.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Healthy Pineapple Carrot Cake
Equipment
Ingredients
Carrot Cake:
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ½ cup unsweetened applesauce
- 1 egg lightly beaten
- 1 tsp pure vanilla extract
- ½ cup granulated sugar raw organic
- ½ cup crushed pineapple
- ¾ cup carrots finely grated shredded or blended
Frosting:
- 1 8 oz package cream cheese
- ¼ cup butter softened
- 3-4 cups powdered sugar*
- ½ tsp pure vanilla extract
- ⅛ tsp sea salt
Instructions
- Preheat oven to 350 degrees F.
- Line two 6” round cake pans, or one 9x9” square pan with parchment paper and grease. Set aside.
- In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together egg and apple sauce.
- Add vanilla, sugar and crushed pineapple. Stir until combined.
- Pour dry ingredients into wet and gently mix with a spatula until completely combined.
- Stir in carrots until evenly distributed.
- Pour batter into prepared pan(s).
- 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.
- 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.
- While cake is cooling, make the frosting:
- Cream the butter and cream cheese until smooth.
- Add vanilla and salt and beat until combined.
- Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
- Spread on cake!
Video
Notes
Ingredient Substitutions
- 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.
To freeze Carrot Cake:
- Transfer frosted cake to the freezer, uncovered.
- Freeze for 6 hours, or until the frosting has hardened and won't stick to plastic wrap.
- Wrap the entire cake with plastic wrap thoroughly.
- Freeze for up to 1 month.
- Thaw in the refrigerator overnight.
Nutrition
If you love this recipe you will also enjoy....
- These carrot zucchini muffins - they're a great healthy breakfast!
- These roasted carrots and honey roasted carrots are so good!
- If you love cake, try this banana cake (it's the best), chocolate zucchini cake and this flourless chocolate cake, and our recipe for the best chocolate cake you'll ever eat!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Donna
Looks so yummy! Just what I have been looking with crushed pineapple added. Due to anaphylactic allergy, do you think I could replace the egg with "no egg" or a flax egg & a bit of baking powder? We are also gluten free.
Laura
Yes absolutely.
Ann
If I don't want to use applesauce, how much oil should I use instead?
Laura
An equal amount!
Jordan
is it possible to use maple syrup instead of sugar or cut down the sugar a little? thank you!
Olivia
this was so tasty! i subbed the flour for gluten free measure for measure because my grandma has celiac disease and it turned out perfectly. it tastes exactly like a “normal” carrot cake!
Laura
Thank you so much Olivia!
Brooke
Made this cake and it’s amazing! Moist, delicious, and really hits the spot for my sweet tooth. I used all whole wheat flour and added extra shredded carrot and pineapple (added a little extra flour to make up for the extra moisture). I only used 2.5 cups powdered sugar in the frosting and it’s perfect! I’ll definitely be making it again! Thank you for a healthier recipe!