Healthy Carrot Cake

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This healthy carrot cake is a lighter version of a classic spring dessert. It is easy to make, lower in sugar & has no butter or oil!

a slice of healthy carrot cake with cream cheese frosting and pecans

Carrot cake is one of my favorite, non-chocolate, dessert recipes – and this healthy carrot cake is just as delicious as it’s classic counterpart but lightened up.

This healthy carrot cake is a tried and true recipe that I have been making for years, and is a delicious spring dessert.

It’s 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, try this classic carrot cake recipe or these carrot cake cupcakes!

healthy carrot cake with pineapple on a cake plate frosting with cream cheese frosting roses and sprinkled with pecans

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!

overhead photo of the labeled ingredients in this healthy carrot cake recipe
  • 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.
slice of healthy pineapple carrot cake on a plate with a fork

How to Make Healthy Carrot Cake:

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: 

Note on Pan size/Doubling

This recipe calls for two, 6″ round pans. This yields enough cake to feed our family of 8 three times! However, you can double the recipe and bake in two, 9″ round cake pans.

Begin this recipe by mixing together the dry ingredients. This ensures that they are evenly distributed throughout the batter.

two photos showing how to make pineapple carrot cake - combining dry ingredients

In a large bowl, combine the wet ingredients and stir until they are completely combined. 

Next, add the dry ingredients and stir until the mixture is homogenous (uniform throughout).

two photos showing how to make pineapple carrot cake - adding sugar and dry ingredients

Then gently fold the finely grated carrots into the batter. If you process or blend them to make them undetectable, add them with the wet ingredients above. 

A tip for Picky eaters

If you have picky eaters, (i.e. anyone who will not touch a cake if they see a fleck of carrot or pineapple in there) then I recommend putting the carrots and pineapple in a food processor or blender process/blend until smooth before folding them into the batter.

two photos showing how to make pineapple carrot cake - adding carrots to batter

Bake & Cool

Line two cake pans and grease or butter the sides/bottom. I trace the cake pans on parchment paper, draw handles and cut them out for easy removal (see the photo below).

two photos showing how to line cake pans with parchment paper

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.

Healthy Carrot Cake batter in two cake pans before baking

Then, let the carrot cakes cool in the pan for about 30-60 minutes before using 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 frosting to reduce crumbs.

two Healthy Carrot Cake rounds on a wire cooling rack

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! 

overhead photo showing how to make cream cheese frosting with a hand held mixer

Frost the Healthy 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! 

two photos showing how to make healthy carrot cake - frosting the cake rounds

Cake Decorating Tools

I use the following tools to decorate this pineapple carrot cake:

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! 

front view of a Healthy Carrot Cake frosting with cream cheese roses topped with pecans

Healthy Carrot Cake Recipe FAQS

Can you freeze carrot cake?ย 

YES! I froze the entire cake for two weeks before shooting and eating it! Here is how to freeze it:ย 
Transfer frosted cake to the freezer, uncovered.ย 
Freeze for 6 hours, or until the frosting has hardened and won’t stick to plastic wrap.ย 
Wrap the entire cake with plastic wrap thoroughly.ย 
Freeze for up to 1 month.ย 
Thaw in the refrigerator overnight.ย 

How do you store carrot cake?

Store the entire cake in the refrigerator loosely covered with plastic wrap or in a cake storage container, or freeze as directed above.

Do you have to refrigeratore carrot cake?

Yes, because the frosting is made with cream cheese I suggest storing this cake in the refrigerator and serving slightly cold.

Can I double this recipe?

Yes, you can double the cake recipe and bake it in two, round 9″ cake pans instead of 6″ pans.

slice of healthy pineapple carrot cake on a plate with a fork

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Healthy Carrot Cake Recipe

Laura
This healthy carrot cake is a lighter version of a classic spring dessert. It is easy to make, lower in sugar & has no butter or oil!
5 from 32 votes
Course Dessert
Cuisine American
Servings 10 people (slices)
Calories 100.6
Prep Time10 minutes
Cook Time35 minutes
Cooling time1 hour
Total Time45 minutes

Ingredients 
 

Carrot Cake:

Frosting:

Instructions 

  • Preheat oven to 350 degrees F.
  • Line two 6โ€ round cake pans, or one 9×9โ€ 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

Nutrition information is calculated for the Carrot Cake without the cream cheese frosting.
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:ย I recommend using raw, organic sugar. However, if you’d like a refined sugar-free option you may substitute coconut sugar.
  • Crushed Pineapple:ย 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:ย If you are avoiding dairy simply choose a dairy-free cream cheese or omit the frosting all together.
Freeze
  1. Transfer frosted cake to the freezer, uncovered.ย 
  2. Freeze for 6 hours, or until the frosting has hardened and won’t stick to plastic wrap.ย 
  3. Wrap the entire cake with plastic wrap thoroughly.ย 
  4. Freeze for up to 1 month.ย 
  5. Thaw in the refrigerator overnight.ย 
Store
Store any leftovers in an airtight container in the refrigerator. Or store the cake in the refrigerator if it hasn’t been cut into yet it doesn’t need to be covered.ย ย 

Nutrition

Serving: 1slice | Calories: 100.6kcal | Carbohydrates: 21.9g | Protein: 2.2g | Fat: 0.6g | Cholesterol: 18.6mg | Potassium: 67.2mg | Fiber: 1.4g | Sugar: 12.8g | Vitamin A: 1025IU | Calcium: 26mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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5 from 32 votes (20 ratings without comment)

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52 Comments

  1. Can I make this in 2 8×8 round pans? That’s all I have. If so, what would the baking time be? Thanks!!

  2. 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.

  3. 5 stars
    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 โ€œnormalโ€ carrot cake!

  4. 5 stars
    Made this cake and itโ€™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 itโ€™s perfect! Iโ€™ll definitely be making it again! Thank you for a healthier recipe!

  5. 5 stars
    This is a fantastic recipe. However, I’ve been making it as muffins. I freeze them and then reheat and eat them with honey walnut cream cheese for an easy delicious breakfast. As soon as I eat up 1 batch, I have to make another. I love that it is healthy and delicious. I also love that it is not a huge recipe.

  6. 5 stars
    This recipe is the best, I make it all the time! Was wondering if I could substitute oat flour for plain flour therefore using 1/2 whole wheat and 1/2 oat? Thanks:)

  7. Lovely! You must tell me – how did you apply the top ring of nuts without them spilling down the sides? Very impressive!