- 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 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
- 8oz cream cheese, softened
- 1/2 cup vanilla Greek yogurt, room temperature
- 1 1/2 cups powdered sugar
- Preheat oven to 350ºF. 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 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.)
- 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 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
- 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