A healthier take on a seasonal classic–Whole Grain Greek Yogurt Pineapple Carrot Cake. Your guests will not believe this is made healthier.
TWENTY FOUR CARROT MAGIC IN THE AAIIIRRRR
Head to toe soul player (look out)
Okay, I’ll stop. But I had to get that off my chest. Annndd you’re welcome for putting that song in your head. 😀 I don’t know about you but I’ve been really digging the Bruno Mars jams lately. The first time I heard 24K Magic I was so-so. But then the more I heard it on the radio and spotify, the more I started grooving. Same thing happened with That’s What I Like. (Um, check out the music video. That is pretty freaking cool.) I was thinking “Gosh, this song is kind of dumb…” But something about the beat and his voice just gets me and then I start loving the song… So much so that I start dancing in the car each time they come on. Drew really loves it when we’re driving together…
Okay, I just got side-tracked with all things Bruno Mars for about 20 minutes… Mainly the carpool karaoke with James. And then on the Ellen DeGeneres Show… The world wide web is a rabbit hole. Oh my gosh I am killing it with the carrot-rabbit connections right now.
So what are we here chatting about today? CARROT CAKE. Greek Yogurt Pineapple Carrot Cake, to be exact.
Does anyone else think carrot cake is underrated? I will admit, it might not be my favorite cake but it is damn good. There is just something about how all of the ingredients come together to create a cake like no other.
In this particular recipe we’ve got whole grains going on, Greek yogurt for added moisture, pineapple for extra sweetness (and moisture), and a cream cheese Greek yogurt frosting that is definitely not optional. I’m fairly certain that carrot cake without a frosting is against the rules. I’m sure you agree.
I shared this carrot cake with friends and Drew’s coworkers this past week and I don’t think a single one of them knew it was made with healthier ingredients. WINNING.
What you need
- whole wheat pastry flour (or half regular AP/ half whole wheat)
- baking soda
- Greek yogurt
- crushed pineapple
- cream cheese
- powdered sugar
This carrot cake recipe can be stirred together by hand, or easily made in a stand mixer. I made this cake twice, once each way, and the ingredients come together easily whichever route you choose.
I will say I would suggest using freshly grated carrots compared to store-bought–they just have a much softer texture. A little grating never hurt nobody (sung to the tune of Fergie).
Once the cake has done it’s thing in the oven, it takes about an hour total to cool before you should frost it. And then once it is frosted you can *technically* dig right in 😀
But if you’re making this for a gathering, this cake can be made a day in advance. And the chilled frosting makes the cake easier to cut into 🙂
OH! And Drew and I will officially be homeowners today (!!) so maybe I should make this cake a third time to celebrate…
- 2 cups whole wheat pastry flour*
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup coconut sugar (or brown sugar)
- 1/3 cup oil (avocado, sunflower or olive oil preferably)
- 2/3 cup Greek yogurt (I used 1 5.3oz container of pineapple flavor)
- 3 large eggs
- 1 cup canned crushed pineapple
- 2 cups grated carrots (about 3/4 lb)
- 1 cup crushed walnuts
- for the frosting:
- 8oz cream cheese, softened
- 2/3 cup vanilla Greek yogurt
- 1 1/2 cups powdered sugar
- Preheat oven to 350F. Grease a 9×13 baking pan with butter or oil, set aside.
- In a medium bowl combine dry ingredients, flour through spices. Set aside.
- 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
- 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.
- 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.
- 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!
*could likely sub a 1:1 all-purpose GF flour if needed. Or half whole wheat, half all-purpose flour
-Cake can be made one day in advance.
-Store cake in fridge and enjoy within four to five days.
(Prep time includes cooling time)
- Serving Size: 1/24th
- Calories: 195
- Sugar: 15g
- Sodium: 208mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 33mg
This recipe first appeared on Instagram in partnership with Chobani. This post is not sponsored or endorsed by Chobani. All opinions expressed, as always, are my own.