Healthy Carrot Cake

This Healthy Carrot Pineapple Cake is a lightened-up version of everyone’s favorite spring dessert! It is low sugar, low fat, has no butter or oil and can easily be made gluten-free!
Course Dessert
Cuisine American
Keyword best moist carrot cake recipe, carrot cake applesauce, carrot pineapple cake, healthy carrot cake, the best carrot cake recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 45 minutes
Servings 10 people (slices)
Calories 100.6kcal
Author Laura


Carrot Cake:



  • 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 icing sugar and beat until creamy.
  • Spread on cake!


Nutrition information is calculated for the Carrot Cake without the cream cheese frosting! 


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