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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
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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
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Reader Interactions

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  1. Linda says

    10/2/2017 at 8:29 pm

    Does anyone know if u need to drain the crushed pineapple?

    Reply
    • Ashley says

      10/2/2017 at 9:52 pm

      Hi there Linda! The pineapple is drained 🙂 I will add a note in the recipe page. Sorry it wasn’t in there! I must have missed that. Thanks for bringing it to my attention 🙂

      Reply
  2. Ross says

    10/2/2017 at 11:48 pm

    Hello from Singapore. May i know what is pineapple flavour? Do you use fresh crushed pineapples?

    Reply
    • Ashley says

      10/3/2017 at 8:59 am

      Hi Ross, I used canned, crushed pineapple. If you don’t have canned you could use fresh, just make sure the chunks are cut pretty small 🙂 Let me know if you try!

      Reply
  3. Tina says

    3/19/2018 at 11:35 am

    I can’t wait to make this! Can I substitute applesauce for the oil???
    Thank you 🙂

    Reply
    • Ashley says

      3/19/2018 at 11:39 am

      Hi Tina, subbing the oil with applesauce should work – the texture may change slightly but overall it should be fine 🙂

      Reply
  4. Theresa says

    4/3/2018 at 1:58 pm

    I just made this recipe last night! Yummy! Delicious! So easy to make the frosting, too!

    Reply
    • Ashley says

      4/3/2018 at 2:12 pm

      Awesome!! So glad you like it 😀 Thanks for taking the time to comment!

      Reply
  5. Diana says

    4/7/2020 at 9:32 pm

    Omg, thank god , for finding you, thank you, I just made this cake came out very very good moist ,fluffy and tummmmm , thank you,

    ★★★★★

    Reply
    • Ashley says

      4/8/2020 at 12:46 pm

      Awesome! Glad you found me too! 😀 Thanks for sharing your review!

      Reply
  6. diana nassiry says

    4/11/2020 at 9:13 pm

    I MADE THIS CARROT CAKE IT CAME OUT Very very good,thank you

    ★★★★★

    Reply
  7. Danny says

    4/16/2020 at 10:23 pm

    I don’t have whole wheat flour on hand there’s definitely a shortage right now. Can just all purpose flour be used. I really want to make this.

    Reply
    • Ashley says

      4/17/2020 at 7:21 am

      Yes that is okay! I would add an additional 1/4 cup though.

      Reply
  8. saraiya says

    4/21/2020 at 9:13 am

    hi, I’m about to make this cake.. it looks so yummy.. can I substitute flour with oat flour?

    Reply
  9. Jenna says

    5/10/2020 at 5:25 am

    This was really lovely, moist and tasty. Nice savory flavour and not too sweet! Definitely going on rotation ?

    ★★★★★

    Reply
    • Ashley says

      5/10/2020 at 9:05 am

      So glad you liked, Jenna! Thanks for sharing here 🙂

      Reply
  10. Mona Mehta says

    5/14/2020 at 10:15 pm

    If I don’t have pineapple, can I substitute another sweetener in?

    Reply
    • Ashley says

      5/19/2020 at 6:31 pm

      You’d probably be better off subbing something like mashed banana or applesauce.

      Reply
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