Carrot Cake with Pineapple

pineapple carrot cake piece with greek yogurt cream cheese frosting

Course: Dessert

Cuisine: American

Keyword: carrot cake and pineapple, carrot cake with pineapple, healthy carrot cake

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 209kcal

Author: Ashley

A fun twist on a seasonal classic, this Carrot Cake with Pineapple recipe features whole grain flour, Greek yogurt, pineapple, and a delicious cream cheese frosting. Perfect for the carrot cake lovers in your life.

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Ingredients

Dry Ingredients

2 cups white whole wheat flour see notes
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon fine sea salt

Wet Ingredients

¾ cup brown sugar
⅓ cup oil avocado or light olive oil
⅔ cup plain Greek yogurt or Skyr 0%, lowfat, or full fat all work
3 large eggs
1 cup canned crushed pineapple lightly drained, see notes
2 cups grated carrots about 3/4 lb
1 cup crushed walnuts

frosting

8 ounces cream cheese softened
½ cup vanilla Greek yogurt room temperature
1 ½ cups powdered sugar

Instructions

Preheat oven to 350ºF. Grease a 9x13 baking pan with butter or oil, set aside.
Mix dry ingredients: In a medium bowl combine dry ingredients, flour through spices. Set aside.
Mix 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.
This can also be done in stand mixer with paddle attachment
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.
Bake: Pour carrot cake batter into prepared pan. Bake for 35-45 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.
Frost & Cut: 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!

Video

Notes

FLOUR - 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.

PINEAPPLE - when draining the pineapple, just remove about 1-2 tablespoons of liquid.

MAKE AHEAD - cake can be made one day in advance. Store tightly covered in the fridge.

STORAGE - store cake in fridge and enjoy within four to five days.

Nutrition