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–+ servings
Overhead image of sliced carrot cake with cute carrot toppers in baking pan.
Course Dessert

Low Sugar Carrot Cake {with Pineapple}

By: Elysia
Servings 12 servings
Celebrate the taste of spring with this delicious low sugar carrot cake recipe! With less overall sugar and the natural sweetness of pineapple, it's a great alternative to traditional carrot cake. Decorate it with my healthy cream cheese frosting and cute carrot decorations for an adorable treat! {Vegetarian}
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
  

Dry ingredients:

  • 2 1/4 cups white whole wheat flour spooned and levelled
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 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 use regular milk)
  • 2 teaspoons vanilla extract
  • 2 heaping cups finely grated peeled fresh carrots
  • 1/2 cup unsweetened shredded coconut (optional)

For the cream cheese frosting:

  • 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

  • Preheat oven to 350℉. Line the bottom of a 13”x9” baking dish with parchment paper and spray sides with non-stick cooking spray. If you don’t have parchment paper, simply spray the bottom of the pan as well.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a large bowl, use an electric mixer on low to mix together the coconut oil, eggs, pineapple, maple syrup, honey, milk and vanilla until combined. Add the carrots and coconut and mix briefly. Add in ½ of the flour, mix until mostly combined. Add the remaining flour and mix until just combined. The batter should be the consistency of a thick pancake batter. If it’s too thick, add more almond milk one tablespoon at a time.
  • Pour batter into prepared baking dish, and bake for 25-35 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Do not overcook the cake. Cool on the countertop for 30 minutes while you make the icing, then cover tightly with plastic wrap and place in the fridge until very cold, about 3 hours.
  • To make the icing: In a medium bowl, mix the cream cheese briefly until smooth, add in yogurt and mix until smooth. Add in 4 tablespoons maple syrup and vanilla extract. Beat on medium high until no lumps remain. Taste and add another tablespoon of maple syrup if needed. If your icing is lumpy, push it through a fine mesh strainer with a silicone spatula. Cover and place in refrigerator.
  • When cake has cooled completely, pour icing over cake and spread evenly. Place in fridge tightly wrapped until ready to slice and serve. For an extra clean presentation, cut cake before icing.

Notes

  •  The maple syrup in the icing can be substituted for honey.
  • Any milk you like can be substituted for the almond milk, but I do not recommend using skim milk.
  • The icing is very soft, and will be the consistency of yogurt, which makes it drip beautifully over the slices of cake. If you prefer a thicker icing, you can try replacing the yogurt with ricotta cheese.
  • You can bake this cake in 2 8” or 9” cake pans for about 20-30 minutes. This icing recipe will not work for a layer cake though, as it’s a loose icing and not a thick frosting that the cake can rest on. Baking this in a 9”x13” baking dish is recommended.
  • The cake is best served nice and cold the next day, but can be served same day.
  • Store covered tightly in the refrigerator for about 3 days. Exposure to air in the fridge will dry the cake out.
  • If you’d like the carrot to almost completely disappear into the cake, after grating it, pulse in the bowl of a food processor 3-5 times until carrot is finely minced.
  • The cake is light and crumbly, but also very moist. The spices are light, and do not overwhelm your palette. The maple syrup in the icing tastes lovely with the yogurt and vanilla, but honey works as well.

Nutrition

Calories: 247kcalCarbohydrates: 34gProtein: 7gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 276mgPotassium: 223mgFiber: 4gSugar: 15gVitamin A: 3708IUVitamin C: 2mgCalcium: 144mgIron: 1mg
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