Healthy Carrot Cake
This Carrot Cake with Pineapple recipe is a healthy version of a classic spring dessert. This moist carrot cake is easy to make, is lower in sugar & has no butter or oil!
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6x3" Round Cake Pan
glass batter bowl
whole wheat flour
pure vanilla extract
finely grated shredded or blended
8 oz package cream cheese
pure vanilla extract
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!
Nutrition information is calculated for the Carrot Cake without the cream cheese frosting!
: 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.
I recommend using raw, organic sugar. However, if you'd like a refined sugar-free option you may substitute coconut sugar.
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.
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.
Healthy Carrot Cake https://joyfoodsunshine.com/healthy-carrot-pineapple-cake/ March 1, 2020