Pineapple Carrot Cake

A fun twist on a seasonal classic – Pineapple Carrot Cake! Using whole grain flour, greek yogurt, pineapple and a delicious cream cheese frosting. Perfect for the carrot cake lovers in your life.

The Ultimate Carrot Cake with Pineapple

Does anyone else think carrot cake is underrated?

It might not be chocolate, but there is something about how all of the ingredients come together in this pineapple carrot cake that is unlike any other.

Anytime I share this cake with others, they are always surprised that it is actually a lightened up version of carrot cake. It’s honestly one of my favorite cake recipes.

Why You’ll Love This Cake

In this healthy carrot cake recipe we’ve got:

• Whole grains, but no one will be able to tell.
• Greek yogurt, for a perfectly moist carrot cake recipe.
• Pineapple, for extra sweetness and flavor.
• A balanced cream cheese frosting, with Greek yogurt.

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

Cake Ingredients

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

WHAT YOU NEED:

• whole wheat pastry flour – You can also use half whole wheat flour with half all-purpose flour. A 1:1 baking gluten-free flour is another good substitute.
• baking soda & fine sea salt – the leavening agent and salt balances flavor. I always use kosher salt or fine sea salt when baking.
• carrot cake spices – ginger, nutmeg, cinnamon, cloves.
• brown sugar – brown sugar provides moisture and a stronger flavor than white sugar.
• 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).
• large 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. 

You can make this cake by hand!

This cake comes together very easily by hand – you don’t need an electric mixer or a food processor to make the cake batter.

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

Here’s a step-by-step overview of how to make this carrot cake, with detailed instructions in the recipe card at the end of the post.

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. 

Step 3 – combine

Gently fold flour mixture into 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 in a preheated oven. Watch your oven to make sure you don’t over-bake. Check for doneness with inserted toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. If the toothpick has wet batter, your cake needs a few more minutes.

Frosting the Cake

Make sure to allow the cake to cool completely before preparing the cream cheese frosting.

To make the frosting, it’s easiest to use an electric hand mixer or stand mixer.

In large bowl using beaters or paddle attachment on stand mixer, 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 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. And use the fine side of a box grater for finely shredded carrots that easily blend in with every bite.

COOLING TIME – Once the cake has done it’s thing in the oven, it takes about an hour total to cool before you should frost it. Feel free to make the cake a day in advance, wrap and chill in fridge if you need to. The spices and flavor will amplify as the cake chills – so good.

Recipe FAQ’s

More Carrot Cake Recipes to Try

• Carrot Cake Cookies
• Carrot Cake Muffins
• Carrot Cake Baked Oatmeal
• Carrot Cake Scones

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

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