Introduction
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!
Recipe from Joyfoodsunshine.com
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Ingredients
- 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
Topping
- 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
Instructions
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Preheat oven to 350 degrees F.
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Line two 6” round cake pans, or one 9×9” square pan with parchment paper and grease. Set aside.
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In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
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In a large bowl, mix together egg and apple sauce.
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Add vanilla, sugar and crushed pineapple. Stir until combined.
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Pour dry ingredients into wet and gently mix with a spatula until completely combined.
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Stir in carrots until evenly distributed.
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Pour batter into prepared pan(s).
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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.
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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.
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While cake is cooling, make the frosting:
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Cream the butter and cream cheese until smooth.
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Add vanilla and salt and beat until combined.
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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).
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Spread on cake!