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Carrot Cake with Pineapple
A fun twist on a seasonal classic, this Carrot Cake with Pineapple recipe features whole grain flour, Greek yogurt, pineapple, and a delicious cream cheese frosting. Perfect for the carrot cake lovers in your life.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 24
Calories: 209 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour see notes
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Wet Ingredients
- ¾ cup brown sugar
- ⅓ cup oil avocado or light olive oil
- ⅔ cup plain greek yogurt or skyr 0%, lowfat, or full fat all work
- 3 large eggs
- 1 cup canned crushed pineapple lightly drained, see notes
- 2 cups grated carrots about 3/4 lb
- 1 cup crushed walnuts
frosting
- 8 ounces cream cheese softened
- ½ cup vanilla Greek Yogurt room temperature
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350ºF. Grease a 9x13 baking pan with butter or oil, set aside.
- Mix dry ingredients: In a medium bowl combine dry ingredients, flour through spices. Set aside.
- Mix wet ingredients: In a large bowl whisk together sugar and oil until combined, then whisk in yogurt until combined. Add eggs one at a time until fully combined. This can also be done in stand mixer with paddle attachment
- Combine: Gently fold dry ingredients to large bowl of wet ingredients, until just combined. Then add in crushed pineapple, grated carrots, and lastly crushed walnuts, gently stirring until everything comes together.
- Bake: Pour carrot cake batter into prepared pan. Bake for 35-45 minutes. Watch your oven to make sure you don't over-bake. Cover with foil if edges brown too fast. Check for doneness with inserted toothpick coming out with little to no crumbs. Allow cake to cool for a full hour before frosting. (Can also cool in fridge for 30-45 minutes.)
- Prepare the frosting after the cake has cooled: In large bowl using beaters or paddle stand mixer attachment, beat together softened cream cheese and yogurt, then gently add in powdered sugar a little at a time, until light and fluffy. The more powdered sugar you add, the thicker the frosting will be.
- Frost & Cut: Once the frosting is ready and the cake has cooled, spread on the creamy goodness. Chill cake for 30 minutes before cutting into and serving. Enjoy!
Cup of Yum
Notes
- FLOUR - could likely sub a 1:1 all-purpose GF baking flour if needed. My go-to for this is Bob's Red Mill. Or sub with half whole wheat, half all-purpose flour.
- PINEAPPLE - when draining the pineapple, just remove about 1-2 tablespoons of liquid.
- MAKE AHEAD - cake can be made one day in advance. Store tightly covered in the fridge.
- STORAGE - store cake in fridge and enjoy within four to five days.
Nutrition Information
Serving
1/24th
Calories
209kcal
(10%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
33mg
(11%)
Sodium
192mg
(8%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
1953IU
(39%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 209
% Daily Value*
| Serving | 1/24th | |
| Calories | 209kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 192mg | 8% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1953IU | 39% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.