Carrot pineapple cake is basically a carrot cake with added pineapple that keeps it moist. Although there are several healthy ingredients in carrot pineapple cake, some people may be concerned about its sugar and fat content. The recipe for carrot pineapple cake calls for vegetable oil. To reduce or eliminate the added fat in the cake use unsweetened applesauce instead of vegetable oil. To reduce the sugar make it without the frosting.
Step 1
Preheat the oven to 350 degrees F. Line two round cake pans or one rectangular cake pan with parchment paper. Spray with a light cooking spray and add a pinch of flour to the pan or pans. Shake to coat the pans with flour.
Step 2
Use an electric mixer to mix the sugar, applesauce and eggs together. Mix until the batter is smooth and turns a light yellow color. Slowly add the vanilla and mix the ingredients together.
Step 3
Add flour, cinnamon, baking soda and salt to a sifter and sift it into a separate bowl. Use a spoon or spatula to mix the dry ingredients into the wet ingredients.
Step 4
Combine 1 tbsp. of flour with the carrots and pineapple and mix into the batter.
Step 5
Pour the batter into the pan and bake for 55 to 60 minutes. Near the end of the cooking time insert a toothpick into the cake. If the toothpick comes out clean, the cake is done. If not, bake the cake a little longer. Remove the cake from the oven when done and allow it to cool before removing it from the pan.
Tips and Warnings
- To eliminate the fat content in the eggs, substitute half a banana and mash it with 1/2 tsp. baking powder.
Things You'll Need
- 1/2 cup diced pineapple
- 1 cup raisins
- 1 cup chopped walnuts
- 1 lb. of carrots
- 1 1/3 cups unsweetened applesauce
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 3 extra large eggs
- 1 tbsp. extra all-purpose flour
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- 1 1/2 teaspoons of salt, preferably kosher salt
- 1 tsp. pure vanilla extract
- Electric mixer
- Flour sifter
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