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