This healthy pineapple carrot cake is a lighter version of a classic spring dessert. This moist carrot cake is easy to make, is lower in sugar & has no butter or oil!

Spring is here! The trees are blooming, the sun is shining…so it only seems fitting to dive head first into all the recipes that the change in the season brings, like this healthy carrot cake. 

As you all know, I’m usually strictly a chocolate dessert person. I can easily pass up any sweet treat that isn’t super fudgy and loaded with dense rich chocolate flavor, like flourless brownies, flourless chocolate cake, homemade brownies, chocolate cookies, etc. However, carrot cake is totally an exception. I am a sucker for the moist, slightly sweet cake…especially if it’s piled high with cream cheese frosting!

This Healthy Carrot Pineapple Cake is a tried and true recipe that I have been making for years, and is a delicious way to usher in the beauty of spring! The cake itself has no butter or oil, and can easily be made gluten-free, but you’d never ever guess it’s better for you! 

Also, try this classic carrot cake recipe or these carrot cake cupcakes!

Healthy Carrot Pineapple Cake: Substitutions 

As always, here are a few potential substitutions you can make to ensure this recipe complies with your dietary needs!

• Flour: This recipe calls for 1 cup of flour total. You can use 1 cup of all-purpose flour (and no whole wheat flour) or substitute the regular flour for all-purpose gluten-free flour.
• Granulated Sugar: I recommend using raw, organic sugar. However, if you’d like a refined sugar-free option you may substitute coconut sugar.
• Crushed Pineapple: I use canned crushed pineapple in this recipe, but you absolutely may use fresh pineapple and toss it in your blender to achieved that crushed texture.
• Cream cheese: If you are avoiding dairy simply choose a dairy-free cream cheese or omit the frosting all together.

How to make Healthy Carrot Cake:

This healthy and moist Carrot Cake recipe is a lightened-up version of everyones favorite! It has a fraction of the sugar and calories but doesn’t sacrifice an ounce of taste or texture! The moistness and sweetness come from replacing butter, oil and most of the sugar with applesauce and pineapple! Also, using some whole wheat flour gives it a little nutritional boost!

Let’s walk through making this carrot cake step-by-step, to ensure your success! First, I have a note about  the size of this carrot cake recipe: 

Size: 6″ Round Carrot cake

 This recipe makes a, 6″ round double layer cake. Don’t be fooled, my entire family can enjoy at least two slices (usually 3) of this healthy carrot cake when it’s made as a 6″ cake. It’s also perfect for a cute little smash cake for a baby! If you would like a 9″ round cake or more layers, double the recipe!

The smaller size is one of my favorite things about this pineapple carrot cake recipe! It’s is my go-to Easter dessert, and since said holiday is riddled with other baked goods ( like these Healthy No Bake Chocolate Peanut Butter Bird’s nests) and candy (give me all the mini Cadbury eggs please and thank you)…it’s great to be able to make a small cake and not be drowning in dessert leftovers!

Mix together dry ingredients

Begin this recipe by mixing together the dry ingredients. This ensures that they are evenly distributed throughout the batter.

Combine wet ingredients

In a large bowl, combine the wet ingredients and stir until they are completely combined. 

Add dry ingredients

Next, add the dry ingredients and stir until the mixture is homogenous (uniform throughout).

Carrot cake for picky eaters

If you have picky eaters, (i.e. anyone who will not touch a cake if they see even a fleck of carrot or pineapple in there) then I recommend tossing your carrots and pineapple in the food processor or Vitamix and making sure they’re extra-fine before folding them into the batter. This way the veggie police won’t turn up their noses and miss out on this delicious treat!

Add finely grated carrots

If you opt not to process/blend the carrots and pineapple, then gently fold the finely grated carrots into the batter until it is homogenous (uniform throughout). If you do process them to make them undetectable, add them with the wet ingredients above. 

Line & Grease the cake pans

This carrot cake with pineapple is incredibly moist, so it is critical that you line and grease the cake pans for easy removal. I use these 6″ x 3″ round cake pans to bake my cakes, but a regular 6″ x 2″ cake pan will work just fine! I took photos of how I line my cake pans! I do this every time I bake a cake because it’s easy and foolproof. Here are the steps: 

1. Start by tracing the bottom of the cake pan on a piece of parchment paper.
2. Draw two rectangles on opposite ends of the circle, which will serve as “handles.”
3. Cut out the pieces and place them into the cake pan.
4. Fold the handles over the edges so they do not touch the cake batter.
5. Spray the sides and bottom with non-stick baking spray (or grease them with butter or shortening). Then you’re ready to add the batter!

Add batter to pans & Bake

Next, evenly distribute the batter between the two cake pans. Then bake them in a preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean. Please note: every oven is different. I use a convection oven so mine take about 30 minutes to bake. You need to know your oven and know if it bakes hot, cool or just right, if there are any hot pockets, etc. and adjust accordingly. 

Let Cool

Let the carrot cakes cool in the pan for about 10 minutes. Then use the handles to lift the cakes out of the pan and transfer them to a wire rack to cool completely. I often put cakes in the freezer before I frost them to ensure they don’t crumble!

Make the Cream Cheese Frosting

What’s carrot cake without cream cheese frosting? It’s my all-time favorite (used on these cinnamon rolls), and I could seriously eat it by the spoonful. Make sure all the ingredients are room temperature before making the frosting. Also, if you want a thicker frosting (like if you plan on piping it on, as it is in these photos), use more powder sugar until it reaches your desired consistency! 

Frost the Pineapple Carrot Cake

Use some of the frosting to place between the two layers, and then decorate the carrot cake however with pineapple you’d like! I chose to use a Wilton 1M tip and make a rosette pattern for these photos, but I often just spread it on! 

Cake decorating tools

I use the following tools to decorate this pineapple carrot cake:

• Piping bags – I have both reusable and disposable piping bags and use them all the time. 
• Piping tips and couplers – I recommend a great starter tip and coupler set. However the Wilton 1M tip and large coupler are my favorite – and can be used in so many ways. 

Chill and Serve

To ensure the frosting hardens a bit and the cake is chilled, transfer the decorated cake to the refrigerator and chill for at least 1 hour, or overnight! 

Recipe FAQS

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If you love this recipe you will also enjoy….

• These carrot zucchini muffins – they’re a great healthy breakfast!
• These roasted carrots and honey roasted carrots are so good! 
• If you love cake, try this banana cake (it’s the best), chocolate zucchini cake and this flourless chocolate cake, and our recipe for the best chocolate cake you’ll ever eat!

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