Description
Moist, hearty, and naturally sweet, this healthy carrot cake brings together applesauce, pineapple, carrots, and whole wheat flour for a guilt-free treat you’ll crave again and again. Topped with a light cream cheese frosting and crunchy pecans, it’s the perfect balance of comfort and nourishment.
Ingredients
1 ½ cups unsweetened applesauce
3 eggs
1 ½ cups sucanat or brown sugar
2 ½ cups white whole wheat flour or all-purpose flour
2 cups finely grated raw carrots
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 can (20 oz) crushed pineapple, undrained
1 cup roughly chopped pecans
1 teaspoon salt
Natural spray oil for greasing
1 tablespoon white whole wheat flour for dusting pan
1 batch natural cream cheese frosting
¼ cup finely grated carrots, for garnish
¼ cup roughly chopped pecans, for garnish
Instructions
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Preheat oven to 350°F (175°C).
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In a large mixing bowl, combine applesauce, eggs, sucanat or brown sugar, flour, grated carrots, baking soda, cinnamon, pineapple with juice, pecans, and salt. Stir until thoroughly mixed.
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Grease a 9×13-inch baking pan with spray oil. Add 1 tablespoon of flour and shake to evenly coat the pan.
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Pour the batter into the prepared pan and bake for 45–50 minutes. Check for doneness with a toothpick—it should come out clean.
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Let the cake cool in the pan for 10 minutes. Spread cream cheese frosting evenly over the top.
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Garnish with finely grated carrots and chopped pecans before serving.
Notes
You can substitute sucanat with coconut sugar or regular brown sugar.
Add raisins or shredded coconut for extra texture and flavor.
Store the cake in the fridge for up to 5 days—it’s just as delicious cold!
This cake freezes well without the frosting. Wrap tightly and thaw before use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American