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–+ servings
Bella

Healthy Super Moist Carrot Cake is a must-try dessert!

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups unsweetened applesauce3 eggs1 ½ cups sucanat or brown sugar2 ½ cups white whole wheat flour or all-purpose flour2 cups finely grated raw carrots2 teaspoons baking soda2 teaspoons ground cinnamon1 can 20 oz crushed pineapple, undrained1 cup roughly chopped pecans1 teaspoon saltNatural spray oil for greasing1 tablespoon white whole wheat flour for dusting pan1 batch natural cream cheese frosting¼ cup finely grated carrots, for garnish¼ cup roughly chopped pecans, for garnish

Method
 

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. Grease a 9x13-inch baking pan with spray oil. Add 1 tablespoon of flour and shake to evenly coat the pan.
  4. Pour the batter into the prepared pan and bake for 45–50 minutes. Check for doneness with a toothpick—it should come out clean.
  5. Let the cake cool in the pan for 10 minutes. Spread cream cheese frosting evenly over the top.
  6. 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.

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