• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Desserts Greek Yogurt Pineapple Carrot Cake
VG Vegetarian

Greek Yogurt Pineapple Carrot Cake

Jump to Recipe Rate Recipe
Posted:4/7/21
Updated:1/16/23
healthier pineapple carrot cake made with greek yogurt

A fun twist on a seasonal classic – Pineapple Carrot Cake! Using whole grain flour, greek yogurt, pineapple and a delicious cream cheese frosting. This carrot cake is loved by so many!

bite out of pineapple carrot cake on plate

TWENTY FOUR CARROT MAGIC IN THE AAIIIRRRR 

“Head to toe soul player (look out).”

Alright, alright – So what are we here chatting about today? CARROT CAKE. But not just any carrot cake…

Delicious Pineapple Carrot Cake with Greek Yogurt

Does anyone else think carrot cake is underrated?

I will admit, it might not be my all-time favorite cake but it is damn good. There is just something about how all of the ingredients come together in this pineapple carrot cake that is unlike any other.

I have a friend who loves carrot cake (let’s just say this friend isn’t the “healthiest” eater) and he really loves this cake.

Why You’ll Love This Cake

In this particular healthier cake recipe we’ve got:

  • Whole grains
  • Greek yogurt for moisture
  • Pineapple for extra sweetness
  • And a cream cheese frosting

I’m fairly certain that carrot cake without a frosting is against the rules, right?

To make this carrot cake recipe you need some basic pantry ingredients and some extras like the crushed pineapple, carrots and walnuts.

Cake Ingredients

  • whole wheat pastry flour (or half regular AP/ half whole wheat)
  • baking soda & salt – the leavening agent and salt balances flavor.
  • carrot cake spices – ginger, nutmeg, cinnamon, cloves.
  • granulated sugar – brown or coconut will have the best flavor here.
  • oil – for added moisture and keeps the cake soft. You can use avocado, coconut oil (melted/cooled), or olive oil works too.
  • Greek yogurt – this replaces some of the oil but also plays a part in keeping the cake moist. We’re also using it in the cream cheese frosting! You can also make this cake recipe using Skry (Icelandic yogurt).
  • eggs – a staple in many cake recipes. They add structure and stability.
  • crushed pineapple – a delicious addition to this carrot cake. Adds sweetness as well as some moisture.
  • grated carrots – I like grated carrots here for little bits that blend well into the batter.
  • chopped walnuts – walnuts in carrot cake is essentially an unwritten rule.
  • cream cheese & confectioners sugar – for the frosting, of course.
ingredients in bowls and cups with carrots

You can make this cake by hand!

This cake comes together very easily by hand – you don’t need an electric mixer to make the cake batter. (Though it comes in handy for the frosting!)

And the cake bakes fairly quickly too, less than 40 minutes using a 9×13 baking pan.

Step 1 – dry ingredients

In a medium bowl combine dry ingredients, flour through spices. Set aside.

Step 2 – 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.

  • carrots and pineapple in batter bowl
  • carrots and walnuts in batter bowl

Step 3 – 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.

Step 4 – bake

Pour carrot cake batter into prepared pan and bake for 35-45 minutes. Watch your oven to make sure you don’t over-bake. Check for doneness with inserted toothpick until the center comes out clean.

frosting on cake in pan

Step 5 – the frosting

Allow the cake to cool completely before preparing the cream cheese frosting.

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.

cream cheese frosting carrot cake with carrot roses

Once the frosting is ready and the cake has cooled, spread on the creamy goodness and chill until ready to dive in.

Helpful Baking Tips

HAND MIXING VS ELECTRIC – This carrot cake recipe can be stirred together by hand, or easily made in a stand mixer. I’ve made this cake both ways and the batter comes together easily whichever route you choose.

GRATED CARROTS – I will say I would suggest using freshly grated carrots compared to store-bought–they just have a much softer texture.

COOLING – Once the cake has done it’s thing in the oven, it takes about an hour total to cool before you should frost it.

piece of pineapple carrot cake on small plate

Making this carrot cake for a party?

This cake can be made a day in advance. And the chilled frosting makes the cake easier to cut into 🙂

If you make this recipe, be sure to leave a comment and rating below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley


Healthy Pineapple Carrot Cake
Print

Whole Grain Greek Yogurt Pineapple Carrot Cake

piece of pineapple carrot cake on small plate
Print Recipe
Pin Recipe

★★★★★

5 from 6 reviews

A healthier take on a seasonal classic–Whole Grain Greek Yogurt Pineapple Carrot Cake. Your guests will not believe this is made healthier. Moist, perfectly spiced and loaded with shredded carrots, crushed pineapple and walnuts. 

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 24 1x
  • Category: dessert
  • Method: oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Dry ingredients

  • 2 cups whole wheat pastry flour*
  • 2 teaspoongs baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 3/4 cup brown sugar (or coconut sugar)
  • 1/3 cup oil (avocado, sunflower or olive oil preferably)
  • 2/3 cup plain Greek yogurt or Skyr (0%, lowfat or full fat all work)
  • 3 large eggs
  • 1 cup canned crushed pineapple (slightly drained)
  • 2 cups grated carrots (about 3/4 lb)
  • 1 cup crushed walnuts

frosting

  • 8oz cream cheese, softened
  • 1/2 cup vanilla Greek yogurt, room temperature
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350ºF. Grease a 9×13 baking pan with butter or oil, set aside.
  2. Mix dry ingredients: In a medium bowl combine dry ingredients, flour through spices. Set aside.
  3. 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
  4. 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.
  5. Pour carrot cake batter into prepared pan. Bake for 30-40 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.)
  6. 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.
  7. 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!

Notes

*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.

When draining the pineapple, you can leave some liquid behind, just not all of it.

Cake can be made one day in advance.

Store cake in fridge and enjoy within four to five days.

Prep time includes cooling time

Nutrition

  • 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

Keywords: carrot cake with pineapple, moist carrot cake, healthy carrot cake

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

carrot muffins on mini plate with walnuts
Previous Post
Paleo Carrot Cake Muffins
spring vegetable stir fry with tempeh in bowl
Next Post
Spring Vegetable Stir Fry

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sonia says

    8/4/2020 at 9:47 pm

    I loved the cake but preferred not to use your frosting recipe as it contains too much sugar. As a healthier option I replaced the powdered sugar for 1/4 maple syrup which worked brilliantly.

    ★★★★★

    Reply
  2. PRISCILLA DALEY says

    11/2/2020 at 12:59 pm

    I would like to know how to adjust measurements to use a bundt pan

    Reply
    • Ashley says

      11/2/2020 at 2:27 pm

      I haven’t tried this cake in a bundt pan yet but you shouldn’t need to adjust anything – baking time will need to be longer. My best guess is to watch it after 35 minutes and keep checking every 5 or so after 35 minutes.

      Reply
  3. Jennifer says

    3/29/2021 at 12:52 pm

    So tasty and easy to make! The whole family has been enjoying this cake and I feel glad that it is much healthier than normal carrot cake.

    ★★★★★

    Reply
  4. Desireé says

    4/20/2021 at 3:44 pm

    Can you clarify how much carrots? Is it 3 to 4 lbs or just 3/4 (three-quarters of a lb)? Thank you

    Reply
    • Ashley says

      4/21/2021 at 9:48 am

      Hi there! About Three quarters of a lb is what you need to get about 2 cups grated carrots. Hope that helps!

      Reply
  5. Sitara says

    7/23/2021 at 1:25 am

    This recipe sounds so yummy and healthy. I will be making it tomorrow as a birthday cake. Can I substitute the walnuts with raisins?
    And what if I want to make it with almond flour, do you think I will have to use about 3 cups of almond flour?
    Thanks.

    Reply
    • Ashley says

      7/26/2021 at 9:42 am

      I am sorry I missed your comment on this! You can certainly substitute the walnuts for raisins. I haven’t tried making this with almond flour yet but 3-3.5 cups might work.

      Reply
  6. Linda Gray says

    12/31/2021 at 11:32 am

    Has anyone tried to sub applesauce for the oil in this receipe?

    Reply
  7. Jen says

    3/30/2022 at 10:55 am

    Seriously one of my all time favourite cake recipes!! Love the yogurt frosting—it really balances the sweetness nicely. And crushed pineapple in a carrot cake is where it’s at. I’ve only make it a few times but it’s always been a hit!!

    ★★★★★

    Reply
Older Comments

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!
1092 shares