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Healthy Refined Sugar-Free Carrot Cake with Pineapple and Cream Cheese Frosting Recipe

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4.1 from 86 reviews

This Healthy Refined Sugar Free Carrot Cake with Pineapple is a moist, flavorful treat made without refined sugars, using wholesome ingredients like white whole wheat flour, coconut oil, and natural sweeteners such as maple syrup and honey. Infused with warm spices and fresh pineapple, this cake is topped with a light and creamy Greek yogurt and cream cheese icing, making it a perfect guilt-free dessert for any occasion.

Ingredients

Dry Ingredients

  • 2 1/4 cups white whole wheat flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 3 tablespoons coconut oil (measured then melted)
  • 3 large eggs
  • 1/2 cup crushed pineapple (drained)
  • 1/4 cup pure maple syrup
  • 2 tablespoons honey
  • 1 cup plus 2 tablespoons unsweetened almond milk (or regular milk)
  • 2 teaspoons vanilla extract

Other Ingredients

  • 2 heaping cups finely grated peeled fresh carrots
  • 1/2 cup unsweetened shredded coconut (optional)

Icing

  • 6 ounces light cream cheese (softened)
  • 1/2 cup plain or vanilla Greek yogurt
  • 4-5 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the oven and pan: Preheat the oven to 350℉ (175℃). Line the bottom of a 13”x9” baking dish with parchment paper and spray the sides with non-stick cooking spray. If parchment paper is unavailable, spray the entire pan surface thoroughly.
  2. Mix dry ingredients: In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt until evenly combined.
  3. Combine wet ingredients and carrots: In a large bowl, use an electric mixer on low speed to blend melted coconut oil, eggs, drained pineapple, maple syrup, honey, almond milk, and vanilla extract until mixed. Fold in finely grated carrots and shredded coconut (if using) and mix briefly to combine.
  4. Add dry ingredients to wet: Add half of the flour mixture to the wet ingredients, stirring until mostly combined. Add the remaining flour and mix just until incorporated. The batter should resemble a thick pancake batter; if too thick, add almond milk one tablespoon at a time to adjust consistency.
  5. Bake the cake: Pour the batter into the prepared baking dish and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moisture. Cool the cake on the countertop for 30 minutes.
  6. Chill the cake: Cover the cooled cake tightly with plastic wrap and refrigerate until very cold, about 3 hours.
  7. Prepare the icing: In a medium bowl, beat softened cream cheese until smooth. Add Greek yogurt and mix until creamy. Incorporate 4 tablespoons maple syrup and vanilla extract, beating on medium-high speed until no lumps remain. Taste and add an additional tablespoon of maple syrup if needed. If lumps persist, strain the icing through a fine mesh strainer using a silicone spatula. Cover and refrigerate until ready to use.
  8. Frost the cake: Once the cake is fully chilled, spread the icing evenly over the top. Refrigerate the frosted cake tightly wrapped until ready to serve. For cleaner slices, cut the cake before adding the icing.

Notes

  • For a moister cake, do not overbake; check at 25 minutes with a toothpick.
  • Shredded coconut is optional but adds texture and flavor.
  • Use white whole wheat flour for a whole-grain flavor without heaviness.
  • Adjust the icing sweetness by varying maple syrup to taste.
  • Store the cake refrigerated and consume within 3-4 days for freshness.
  • Make sure to drain pineapple well to avoid excess moisture in the batter.

Find it online: https://justsosavory.com/healthy-refined-sugar-free-carrot-cake-with-pineapple-and-cream-cheese-frosting-recipe/