Low Fat Pineapple Carrot Cake
Satisfy your sweet tooth guilt-free with this irresistible Low Fat Pineapple Carrot Cake—an easy, wholesome dessert bursting with natural sweetness and warm spices. This moist and tender cake combines fresh grated carrots, juicy crushed pineapple, and a touch of unsweetened applesauce to create a lighter, healthier take on the classic carrot cake. Featuring simple pantry staples like cinnamon, nutmeg, and vanilla extract, this recipe comes together in just 15 minutes of prep time and bakes to perfection in under 35 minutes. Optional chopped walnuts add a delightful crunch for extra texture. Whether served plain, dusted with powdered sugar, or topped with a light cream cheese frosting, this flavorful cake is perfect for any occasion, from family gatherings to afternoon snacks. Enjoy all the indulgence without the extra fat!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Brown sugar (packed)
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh grated carrots
- 0.75 cup Crushed pineapple (drained)
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and brown sugar together until light and foamy, about 2 minutes.
Add the applesauce and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Optionally, dust the cake with powdered sugar or top with a light cream cheese frosting for added flavor.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 397.8 g | 145% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 225.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 428 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
