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!
Healthy Pineapple Carrot Cake
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ½ cup unsweetened applesauce
- 1 egg lightly beaten
- 1 tsp pure vanilla extract
- ½ cup granulated sugar raw organic
- ½ cup crushed pineapple
- ¾ cup carrots finely grated shredded or blended
- 1 8 oz package cream cheese
- ¼ cup butter softened
- 3–4 cups powdered sugar*
- ½ tsp pure vanilla extract
- 1/8 tsp sea salt
Preheat oven to 350 degrees F.
Line two 6” round cake pans, or one 9×9” square pan with parchment paper and grease. Set aside.
In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
In a large bowl, mix together egg and apple sauce.
Add vanilla, sugar and crushed pineapple. Stir until combined.
Pour dry ingredients into wet and gently mix with a spatula until completely combined.
Stir in carrots until evenly distributed.
Pour batter into prepared pan(s).
Bake in 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.
Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
While cake is cooling, make the frosting:
Cream the butter and cream cheese until smooth.
Add vanilla and salt and beat until combined.
Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
Spread on cake!