Easy Healthy Diet Carrot & Pineapple Cake
This Easy Healthy Carrot & Pineapple Cake is naturally sweet, moist, and lighter than traditional carrot cake. Fresh Carrot and juicy Pineapple add natural sweetness and moisture, allowing you to use less sugar and oil.
It’s a great healthier dessert or snack cake, perfect for breakfast treats, afternoon tea, or a guilt-free dessert.
Time Required
Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: ~45–50 minutes
Servings: 9 slices
Ingredients
Dry Ingredients
1 cup whole wheat flour (or all-purpose flour)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg (optional)
¼ tsp salt
Wet Ingredients
2 eggs
⅓ cup honey or maple syrup
¼ cup olive oil or melted coconut oil
½ cup Greek yogurt
1 tsp vanilla extract
Fruits & Add-Ins
1 cup grated carrots
½ cup crushed pineapple (drained slightly)
¼ cup chopped walnuts or pecans (optional)
2 tbsp raisins (optional)
Instructions
1. Preheat Oven
Preheat oven to 180°C (350°F).
Lightly grease an 8×8 inch baking pan or line it with parchment paper.
2. Mix Dry Ingredients
In a bowl whisk together:
flour
baking powder
baking soda
cinnamon
nutmeg
salt
3. Mix Wet Ingredients
In another bowl whisk:
eggs
honey or maple syrup
olive oil
Greek yogurt
vanilla extract
Mix until smooth.
4. Combine the Batter
Add grated carrots and crushed pineapple to the wet mixture.
Gradually stir in the dry ingredients until just combined.
Fold in nuts or raisins if using.
5. Bake
Pour batter into the prepared pan and smooth the top.
Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
6. Cool and Serve
Let the cake cool for 10–15 minutes before slicing.
Optional Healthy Cream Cheese Topping
Mix together:
3 tbsp Cream Cheese
2 tbsp Greek yogurt
1 tbsp honey
Spread lightly over the cooled cake.
Frequently Asked Questions
Can I make it sugar-free?
Yes. Use mashed banana or date paste instead of honey.
Can I make it gluten-free?
Use oat flour or almond flour instead of wheat flour.
Can I make it vegan?
Replace eggs with 2 flax eggs (2 tbsp flaxseed + 5 tbsp water).
How long does it keep?
Store in an airtight container for 3–4 days in the refrigerator.
Nutritional Information
Calories: ~180 kcal
Protein: ~4 g
Carbohydrates: ~22 g
Fiber: ~3 g
Fat: ~8 g