Mar 29, 2010

Super Moist Carrot Cake with Cream Cheese Frosting




Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist. I baked this in my new 8 inch round cake pan which I love because it's 3 inches deep but you can use a bundt cake pan or 2 smaller round pans for this instead (baking time will vary). I noticed other ww carrot cake recipes had much smaller serving sizes, but I think it's easiest to cut this into 16 equal slices however if you want to make this into cupcakes or 24 slices, it would be 4 points each.





Super Moist Carrot Cake with Cream Cheese Frosting
Skinnytaste.com
Servings: 16 • Serving Size: 1 slice • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 6.5 g • Protein: 4 g • Carb: 37 g • Fiber: 1.5 g Sugar: 22 g

Ingredients:
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz. can crushed pineapple in juice, drained 
  • 1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Ingredients:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoo
n batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes,
depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting,
beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

205 comments :

  1. YUM! Can you post a YUCKY recipe soon so I don't get hungry when I stop by your blog? :) Hummm? pretty please? :) hehe

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  2. Oh my goodness this looks so good. I have not made a carrot cake in forever.

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  3. YUMMO! I wanted to make a carrot cake for Easter - thank you so much!

    TJ .. laughing at your post, but you are so right!
    ~ Jill

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  4. How would it turn out, do you think, w/o the coconut? Or do you suggest any substitutions? My husband's allergic. :(

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    1. Just don't add them, it's for added flavour and texture but isn't necessary for the recipe. If you want maybe replace it with slivered almonds but it isn't a big deal to skip it all together!

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  5. Oooh, so moist! If any cake looks that moist, it's worth the calories.

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  6. MM MM I am going to make this on Good Friday (and probably scoff the whole lot over the weekend break) lol

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  7. Your carrot cake looks fantastic!

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  8. Cruzita Lenhart3/30/10, 7:17 AM

    i can't wait to try this recipe! it looks soooooooo good. thanks.

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  9. You can make this without the coconut with no problem. Will taste just as good. :)

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  10. Can you use Splenda instead of the sugar in the cake??

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  11. Do you bake the same amount of time if you make cupcakes?

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  12. I'm so bummed that my mother-in-law is already making carrot cake for Easter. I can't wait to try this. Thanks Gina!

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  13. This looks delicious! Now I have to add ANOTHER possible Easter dessert to my list -- how am I going to decide?!

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  14. Yes, you can replace the sugar with the Splenda but I have not done so since I don't use Splenda. It will bring the points down however.

    @Cheryl- Baking time would be less for cupcakes. Bake cupcakes for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

    @Sophie - Tough, right!

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  15. this will be my Easter dessert!

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  16. Thank you! I am so making this.

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  17. I am delighted to find your WW Blog!
    Yeah!
    Hubby and I just started WW to take off this WINTER weight!
    Looking forward to browsing your recipes!
    I see a turkey meatloaf I already want to try!
    I have some Hungry Girl cookies on my blog right now you may want to pop over and take a peek at!
    www.bloomingonbainbridge.blogspot.com
    This cake looks divine!
    My hubby would love it if I would make this for Easter to enjoy!
    Again...just THRILLED to find your blog! I now subscribe!
    Teresa
    Bainbridge Island, WA

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  18. This really looks good. I had plans to make a carrot cake for Sunday, but I am going to use this recipe instead. Much lower calories and it sounds soooo good! Thank you :)

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  19. Your cake looks amazing. It looks really hearty and full of spicy goodness. I like how you decorated just the top with the cream cheese and nuts. Gorgeous! I want a slice right now.

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  20. @Carrot Cake lover- Thank you :)

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  21. Gina, Thank you for posting this recipe. It will be a perfect dessert for Easter. Carrot Cake is my favorite so I am especially looking forward to this treat!

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  22. I'm allergic to pineapple - is there a substitute you might recommend?

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  23. I will happily bake this for Easter!
    May I share that I do not enjoy the "new" printing of blog ... used to be able to print the recipe only. Not any longer, huh? Thanks!

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  24. That looks phaaaa nahhhh menal. OMG.

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  25. @Erin- Sorry to hear that! Maybe pureed prunes or apples. (Baby food works good for baking)

    Printing- Some people told me they had problems, it prints fine for me but I realized if you are using an old version of Internet Explorer, it won't print. You probably have to update your browser or use Firefox.

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  26. The prettiest carrot cake I've ever seen, and I don't even like carrot cake, but my mom does! I will save the recipe for her.

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  27. very nice... thanx ;)

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  28. Gina I love the recipe and will be making it for Easter! Quick question, how long before can I make it, let's say can I make it the day before? and if yes should I store in the fridge or can it stay out?

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  29. Good question. The cake without the frosting can stay unrefrigerated 1-2 days so you can make it the night before and keep it out, the frost it the next day or if you want to frost it the night before, refrigerate it.

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  30. Beautiful pictures! I came over from DessertStalking.com. I love that you made a slightly healthier version of carrot cake, but still looks and sounds amazing. Looking forward to trying this recipe in the future!

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  31. Thanks for answering Gina! You rock! I have so many other things to do on Easter day so it's great that I can make this a day before. ;-)

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  32. OMG I made this a couple nights ago and it is beyond delicious!

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  33. I made this yesterday & it turned out excellent! Everyone gobbled it up! I didn't add the nuts since I can't have them so it lowered the cake by 10.5 points. I made it in a bundt pan & cut it into 20 pieces making each piece only 4.25 pts each. I will definitely make this again!

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  34. Thanks for sharing your points without the nuts Heather!!! For me the nuts are a must ;) but they do increase the points a bit. Happy Easter!!

    @Amber, Glad you liked it!

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  35. Well I had a bit of a tragedy... I left my grocery list at home, and when my DH read me off the items over the phone, he said 2oz pineapple instead of 20, so I had only bought an 8oz can!! I remembered seeing Gina saying apples might be a good substitute so I ran to the fridge for some of my daughters applesauce cups. Only one 4oz cup left! That still left me 8oz short! It's Easter Sunday, no stores close are open, I have already followed all the instructions up to this point, and don't want to throw it all to the compost and have NO CAKE (unacceptable!!) so I am desperately looking about my kitchen for anything to save this when I spy the bananas. I added one small mashed banana to the mix. Let me tell you what, it is quite the tasty save!!! Fruit substituted for fruit so no noticeable change in the points calculations. We are going to call it Tropical Fruit Easter Cake! Hope you give it a try Gina!

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  36. Gina, this was a hit!!! I made this for desert tonight. Everyone loved it and man was it moist!!!

    Thanks

    2 thumbs up!!! way UP

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  37. @Virginia- Thanks for the laugh!! I'm glad it worked! I'm sure it must have been very tasty with all that fruit! Tropical Fruit Cake, I like that!!

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  38. Gina I just baked this and i'm still licking my plate clean :) It is soooo good, super moist, and definitely hit the sweet spot. I feel like I just ate 20 points though - so worth the 6 points. Thanks!!

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  39. Isn't this great!! Really does hit the sweet spot!

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  40. Thanks so much for coming up with a recipe that doesn't have artificial sweeteners. It's so hard to avoid them and stay on plan. I can't wait to bake this cake next weekend!

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  41. You really won't see too many recipes with artificial sweetner here, I prefer to use honey, sugar (sparingly) or agave. I'm afraid of artificial sweetners, who knows what the long term effects are!

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    1. I'm not a big fan of artificial sweeteners although I am comfortable using stevia. So if I could cut the sugar to 1/2 a cup, what other substitute could I use instead?

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    2. I appreciate that SO MUCH! I get migraines or diarrhea from almost all of the artificial sweeteners and 99% of the low-cal bloggers you find use them in all their recipes. I love that here I can still find healthier recipes and not have to modify them (and reconfigure calories) at all!

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  42. I made this.very very good.One mistake I made was I used fat free cream cheese for the frosting and as soon as I added the vanilla it turned to liquid.So all I had was regular cream cheese.But the cake was sooooo goood!!!!I will make this again.I have tried many of your recipies and everything has been GREAT!!

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  43. I never buy fat free cream cheese because I think it tastes terrible, but thanks for sharing it turned to liquid!! More of a reason not to use fat free!

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  44. I am a newlywed and decided to try this as cupcakes since we celebrate Easter at his parents and then my parents and it was a success all around!!! I'm sure some of you can relate to making food as a new wife and being criticized.

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  45. Excellent!! I actually have this in the oven right now! Making it for some friends. Glad everyone approved! I know how important it is to get the in laws to approve your cooking ;)

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  46. I just made cupcakes out of the recipe and they were sooooooo good. I did make the mistake of using fat free cream cheese but to counteract the liquidity i added a little more powdered sugar and some coconut flakes. Then i drizzled the frosting on top of the cupcakes and it was perfect. This is my new favorite recipe. Thanks sooooo much.

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  47. My sister loves carrot cake and I wanna give this a try! Would it be okay to add raisins? thanks!

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  48. Sure! Why not. Maybe replace the coconut to keep the points the same.

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  49. I made these into cupcakes last night, and they are absolutely amazing! so moist and tasty :)
    Thank you so much for all these amazing recipes!

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  50. I baked this cake for my grand daughter's high school graduation celebration and it was a huge success...so moist and tastes as good or better than the higher calorie carrot cakes. Instead of sweetened coconut I used Unsweetened Organic Coconut Flakes and even put some of the gorgeous large wide flakes on the icing with the chopped walnuts. Wow!!! This is a winner!!!!

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  51. @Sharon, great idea topping it with coconut. Glad you liked it!

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  52. I know I'm late to the party, but I'm wondering about your points calculation. Plugging 301.1/8.1/0.4 into the online WW calculator, I get 7 points a piece. Am I doing something wrong?

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  53. @Carolyn, I'm not sure how I made that mistake. I'm getting 7 points now. Thanks for noticing! The slices are huge so making this as cupcakes is probably the best way to use portion control and each cupcake would be lower in points.

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  54. Gina, thanks for the update! It looks delicious to me no matter how you slice it. :p

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  55. I just made this and oh my god!! i am not buying carrot cake in the street anymore!! this was DELICIOUS!!!

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  56. LOL, glad you enjoyed it! This one is so much lighter than anything you would buy on the street, I'm sure!

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  57. I am allergic to pineapple, any suggestions on what I can use instead?

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  58. Sorry to hear that Dawn. You'll have to experiment with other crushed fruit but the flavor won't be the same.

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  59. Did you know that you could take a carrot cake mix and add diet coke and it is half the calories. :)

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  60. I just made this today! For some reason, my cake didn't rise that much - but it was still deeeelish! Wonderful recipe, thankyou!

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  61. Can you make this using all whole wheat flour rather than half wheat half white? Or half white whole wheat flour instead of the all purpose?

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  62. @Jessica- Yes, that a diet soda cake. Not as good as a home made cake though!

    @Ali- I haven't tried it so I'm not sure if this would work. If you try it let me know.

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  63. I've made this carrot cake a couple of times in the past few months and it's a huge hit every time!

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  64. Delicious! I have to say, this site makes staying on track easy!! Thanks Gina!

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  65. I made cupcakes with this recipe (baked for 20 minutes as suggested.) They were very moist and super delicious! I loved them and so did the rest of my family! I am wondering though, do you think a no added sugar chunky applesauce would work in place of the pineapple? (I would like to make these for a family gathering and there are a couple people that do not like pineapple...) Would it change the points?

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  66. I'm not sure if it would work, you would have to experiment. Baking is such a sensitive thing. If you try it with success, let me know.

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  67. I made cupcakes for Thanksgiving yesterday. My husband's uncle is a very healthy eater and usually only eats fruit for dessert... I wasn't even anticipating him to eat these... he ate TWO and raved about how they were the best cup cake he's ever had! They were super moist and SO delicious!! Bravo, Gina - you've done it again!!!

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  68. another pleaser for the non-dessert crowd. thanks for the recipe.

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  69. These turned out great, I don't eat coconut so I replaced it with a handful of raisins and made cupcakes. The kids love them!

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  70. OMG I am def making this. My daughter's first birthday is coming up and I wanted to make her a little cupcake that isn't soo full of sugar. This is perfect! I also love the red velvet recipe idea for everyone else!

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  71. Hi, this recipe looks to die for. I love carrot cake and can't wait to try. Do you happen to know the pt total of the cake & icing separately? Just in case I ever decided to leave off the icing. Silly thought, I know. :)

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  72. My daughter has egg and nut allergies so I left out the nuts and used an egg replacer. I also left out the coconut and replaced it with raisins. Delicious!

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  73. Oh my Gina! This recipe is delish!! I made cupcakes and baked for about 20 minutes. I was amazed at how much icing there was on each cupcake! Soooo good. Thanks for all of your hard work! You are simply amazing!!

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  74. Do you have to use the wheat flour?

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  75. I'm making this today. Would the points change if I kept the coconut out? Not a huge fan of coconut.

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  76. Michelle, you're welcome!

    You don't have to use wheat, I like it to increase the fiber, but white works just fine.

    I'm not sure off the top of my head if they change without, you'll have to check in recipe builder. It's only 1/4 cup, so not likely.

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  77. Gina: I am so excited I found your blog through my Weight Watcher site...and I must say you have improved the world of dieting with your wonderful recipes...I've already tried the banana bread recipe and the Chocolate Mousse with great results--and I do believe this carrot cake may be the next experiment! I look forward to many more tasty treats from your blog:)

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  78. Gina, can this cake (minus the cream cheese frosting) be frozen so I don't eat the whole thing at once :)? And if so, what is the freezer life of the cake? Thanks. By the way, love this cake and your other recipes.

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  79. Made these as cupcakes and they were delicious! I baked for 20 minutes and it made 24 cupcakes. Thanks for the WW recipes!

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  80. I have cupcakes and a round cake in the oven right now! I hope they come out ok...I drained the pineapple through the lid, but not in a colander. The batter was more runny than the recipe stated...I probably should have drained them in a colander. Hopefully, even if it doesn't hold together well, it will still taste great :)

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  81. I love, love, love this recipe. Have made them as cupcakes and also in a bundt baking pan. Taste great frosted, also serve it without. Just put a little brown sugar before I bake it and it tastes great (like a coffee cake). I have a frozen cake in the freezer right now. Will last approx. 3 months frozen and still tastes great. Just defrost at room temp (take it out 3-4 hours before needed) and will be as moist as the day you made it. Serve as is or frost at his time.

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  82. I made this tonight and my 4 year old LOVED it, as did I. I made 12 cupcakes, and cut all ingredients in half, but was wondering how long these will last in the fridge? Very moist, very, very good!

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  83. HOly cow, yummy! I made cupcakes out of this recipe and it was a huge hit. Super moist, it's hard to believe that it only has 2 T oil in it. This is my new go to carrot cake.

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  84. Hi Gina, love this recipe and I want to make cupcakes for Easter. Can I use the shredded carrots sold in my local supermarket? Is there a real difference between shredded and grated?

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  85. How long will this keep with and without the frosting?

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  86. I just made this on Saturday, and it was a big hit! This is a new dessert staple at our house. The pineapple... big "OH YEAH" all around.

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  87. Aren't these great!!

    I guess if it shredded really fine it should be ok.

    I would say it would keep without the frosting 3-4 days refrigerated, with the frosting maybe overnight.

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  88. Hi Gina - This is sort of a generic question about flour I guess...When making cakes, do you think that you could substitute 1 1/2 cups Bob's whole wheat pastry flour for the 3/4 white - 3/4 wheat combo?

    I was going to skip desert on Easter...BUT, can't now that I've seen this recipe. My husband is a carrot cake nut & will love this! Thanks.

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  89. I made this for Easter today! It was a big hit! So good and VERY moist!! Thanks for the recipe!

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  90. Great recipe Gina! I made cupcakes today for Easter and they turned out awesome. The only think I had an issue with was the icing. With only 1 cup of powdered sugar the icing was a very runny goo. I had to add at least 1 1/2 more cups until it turned into actual icing. Not sure if I did something wrong or not.

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  91. Jessica, did you add the cream cheese? Not sure how it would be runny, even if I left out the sugar it would be as thick as the cream cheese.

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  92. And yes I think you could substitute 1 1/2 cups Bob's whole wheat pastry flour for the 3/4 white - 3/4 wheat combo!

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  93. Made this for Easter & it was really moist, but I think it needs more spice. The frosting was YUM-O-RIFFIC! Definately going to give this another try! Thanks for sharing!

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  94. I made this the other day and it turned out very well!! I used all purpose flour and substituted cake flour for the wheat one. The cake was extremely moist I have to say!! I added a little less sugar to the cake on purpose assuming the cream cheese frosting would make up for it!! My husband loved it. He wants MORE frosting next time. I also didn't have coconut which I'm sure would have added another dimension to the cake and used chopped almonds instead of walnuts. Very wonderful recipe, Gina!!! Thanks so much :)

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  95. How many points would it be with regular cream cheese?

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  96. Chunky applesauce is almost always a good substitute for pineapple. Mom's allergic to pineapple, so we've found lots of alternatives in our family - but I'll admit I have to make it at least once WITH the pineapple! Can't wait to try it!

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  97. Don't have the info with regular cream cheese. You'd have to look it up on recipe builder.

    Flutterbye, great idea about the applesauce.

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  98. This is the most delicious carrot cake! So good. Next time I will have to make the cupcakes, because I can't control myself with the whole cake!

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  99. Do you know what the points would be for cupcakes if the nuts were left out? Also would using raisins instead of coconut change the points? Thanks!

    Sara

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  100. Sorry Sara! I no longer have the nutritional data saved for this recipe so I suggest you put all the ingredients in recipe builder. I don't want to guess and give you the wrong info.

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  101. I really want to try this recipe, but one of the people I'm cooking it for, is allergic to pineapples!! How can I make this wonderful skinny recipe without the pineapple and still make it super moist and delicious?

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  102. That's a good question, maybe a can of pears of peaches, crushed?

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  103. Fantastic recipe! However, my cake didnt rise! it looked abt 1/2 the size of that in the picture!

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  104. Mmmm these are really good! I made some for my father and he loved them! :)

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  105. To the person who's cake didn't rise, did you change anything at all in the recipe?

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  106. Carrot cake is my favorite dessert and I so I was excited to try this healthier version. I made it the other day and am in love! I created a single serving version and cooked it in a ramekin for breakfast. It was amazing!!! I added walnuts and used Fage instead of cool whip for the frosting. Thanks :)

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  107. hi, i made this cake just now. since i didnt have whole wheat flour , i use all purpose flour (total 1 and 1/2 cup). this is the only thing that i change on the recipe. after 40 minutes the cake is brown on the outside but still wet on the inside and after 10 minutes it collapsed in the middle :(. is it because i didnt use the whole wheat flour? PLEASE ADVICE...the !st time i made this with whole wheat flour, it was a BIG success though.

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  108. Hi!!! I've been reading your site for a looong time and just to let you know, I'm VERY THANKFUL to you for your low fat dessert recipes! I love desserts and 1 cup of oil per cake (and even more sometimes!) is really really bad for me ( and I feel guilty for serving people unhealthy things). I've been looking for a good low fat carrot cake (its my most favourite cake of all time!)recipe for a long time. Will make it soon! :D

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  109. To flyhips, I have made this at least a dozen times and have never used whole wheat flour, and I've never had it collapse. The only thing I can think of is that maybe the temp in your oven is off? That happened to me with a pie recipe that didn't set...

    I'm making this right now for a cake walk at the senior center my mother runs. She announced Friday that her daughter was bringing in her "famous carrot cake" and everyone clapped! I've never been "famous" for anything! Thanks Gina!!!

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  110. Awesome!! It's nice to be famous for something pretty healthy!

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  111. Is it possible to make this cake with pumpkin puree instead of eggs and oil?

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  112. Do you have an approx. of points value without icing? Thanks!

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  113. I made these as mini-muffins and have perfect portion control! Even having 2 at a time is just right. I also froze half of them and after thawing out, they are just as good as fresh :) Wonderful recipe!

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  114. Like the pineapple bliss cupcakes, do you think if i bought a carrot cake mix and added a can of crushed pineapple, it will be yummy?

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  115. Without doubling the recipe can i bake in 2 round 9" pans

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  116. Oh this looks so good....my daughters and I love your websit and cant wait to make this for Chirstmas Eve dinner. Thanks for putting all these wonderful recipes together.

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  117. Hi Gina im new on your websit and i love of your recipes thank u for posting then...how can i save the recipes in my recipes box

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  118. Made this to take to a friends house for dessert last night and it was a HUGE hit!!! My Husband said he usually doesn't like carrot cake because it;s too dry, but this was so moist he went back for seconds! Thanks Gina for the great recipes!!

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  119. Made this last night and it was amazing! Even the boyfriend, who isn't generally a fan of when I try to make low fat/low cal food, LOVED it!

    Just a note - two shallow 8 inch round pans only took 20 minutes in a convection oven at 325F. I set the timer for 30, lucky I checked on them!

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  120. I made this and it's very good and moist. However, I didn't have any whole wheat flour, only white all purpose, so used that. I used an 8 oz can of pineapple and did not drain it. Left out the coconut. Made it into muffins. I made 18 muffins. (It did not rise as much as I thought, so the muffins are only to the top of the muffin holders). If you want them 'taller' make only about 12 or 14. I only had fat free cream cheese, and when you 'mix' it well (I only did it with a fork, it breaks down and becomes watery). Thus the icing was too thin, and I knew that was going to happen, so I used 1/4 of a box of s.free vanilla pudding to thicken it. Used it DRY, do not add the milk. Icing is a bit grainy though, but has a pretty good taste. I also used all of the nuts to sprinkle on top of the cupcakes, instead of adding the 1/4 cup into the batter. Pretty darn good! I will be making them again!! Satisfied my craving for carrot cake, for sure. If anyone wants to know, using the ingredients I used, the Nutrition info is ... (ran thru mastercook) making 18... Per Serving (excluding unknown items): 171 Calories; 4g Fat (23.3% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 349mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

    Unknown Items:

    s. free vanilla pudding mix (DRY)
    I did figure the amount of s.free pudding I added, added 2 calories to each cupcake. So each cupcake is 173 calories. Same amount of fat, fiber, and carbs. Add 5 mg. of sodium per cupcake.

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    1. Edited to add.. I also used PECANS, instead of walnuts.

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  121. Thank you, again, Gina! I am a HUGE carrot cake fan, but it's not usually worth the WW points to me to have a regular cake. This one makes me feel much less guilty. And my 2 year old wants it for breakfast! As always, delicious, healthy foods from your site. Oh and the frosting - so easy and SO DELICIOUS. Keep 'em comin'!

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  122. I made this cake yesterday and am moaning the short life span it had...in that.... the three men in my life (husband and two grown sons)and one FIL (future daughter in law) devoured this cake. I had two slices so should not complain.
    It was so tasty!! I added another 1/2 tsp of cinnamon, tsp of ginger and 1/2 tsp of nutmeg (my always faithful go to carrot cake recipe has the same amount of spices) Also I only had a 14 oz tin of crushed pinapple so used that and a 1/2 cup of applesauce.

    For white sugar I used 3/4 of a cup of organic Agave syrup. Baked it in two 8 inch round pans and turned it into a two layered Carrot Cake with Cream Cheese frosting....my husband and the kids loved it... It was the best carrot cake I ever ate! My sister and youngest son thought it tasted a little two healthy (that said they each had two pieces.

    This was a winner and I am looking forward to trying more recipes :0

    huge thank you Gina :)

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  123. I have to post again...this is FABULOUS! I've got two three layer cakes in the fridge waiting to be frosted for a bday party tomorrow!

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  124. I just made this cake last night. Definitely moist and delicious!! Thank you!

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  125. Hi Gina,
    Would it be alright to substitute white whole wheat flour for the whole wheat, would it cause any adverse reactions to the cake or are they pretty similar.

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  126. Hi Gina!

    I just made this cake, it was amazing! Btw I have been making your recipes every night for the last 2 weeks! and they are all wonderful! Thank you

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  127. I made this recipe as cupcakes and they were delicious. However, on some of the cupcakes that I stored in the freezer in a tupperware, I noticed some mold. I've never had this problem before. Has this happened to anybody else? Help!

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  128. Delicious!! It was a huge hit in my family. We loved how you were able to SEE the carrots, walnuts and pineapple. It is already all gone! The recipe is pretty healthy, but I halved it, and made a even healthier version for just myself for breakfast this week. ALL whole wheat flour, and made an "icing" out of non fat plain greek yogurt, 2 tablespoons of powdered sugar, 1 teaspoon of vanilla and a teaspoon of cinnamon.

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  129. Hi Gina! This looks delicious and I cannot wait to try it out for Easter. I have two questions: 1. Can I substitute unsweetened apple sauce for the oil (how does it compare?)? 2. Can I sub out sugar for Stevia?

    Thank you!

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  130. I made these for easter. I used all whole wheat flour instead of the mix and I used 1/2 c white + 1/2 cup of brown sugar. I made them into cupcakes it made 18. I also used chunky applesauce instead of pineapple. They were very moist and delicious:) they took about 23 minuted to cook.

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  131. I made this for Easter. Absolutely delicious and a hit with everyone! I skipped the coconut and didn't notice anything was missing. I think I threw in a few extra walnuts, just for some crunch. I also made a little extra frosting, so I could make sure I got the sides of the cake too. This is my new favorite carrot cake recipe (and I've tried a lot of them!)

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  132. Hi Gina, Thanks so much for sharing your recipes. I too made this for Easter and it was huge hit with everyone. My son is allergic to nuts and I'm not a fan of coconut so I omitted both of those and added in some raisins. I also used a few grated carrots on the top for garnish and it looked and tasted fantastic. I will definitely make this again and spend some time getting to know some of your other recipes!

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  133. I LOVE YOUR BLOG! I've tried a couple of your recipes and this was the most recent one. Check it out: http://thepetitecow.blogspot.com/

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  134. I'm new to your blog and have tried several recipies. This carrot cake is the absolute best! Thanks for sharing!

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  135. Made this today for June birthdays in our family and it was a huge hit. I forgot to drain the juice from the pineapple so baked it the full 50 min and it was perfect....moist & totally delish! Thanks for the wonderful recipe!!

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  136. This looks good but i would love to find a bread. A good carrot raisin bread thats also low in calories

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  137. I tried this recipe... and the whole family loved it!!! Thank you so much - I love carrot cake, but it's always so high in fat/calories... so this is wonderful. I shared it on my blog as well...

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  138. I made this into cupcakes for Easter and since then it's been requested over and over! Thank you for the no-fail recipe Gina!!

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  139. Amazing recipe, as always! I made a regular 8" round + 6 cupcakes. The round was to give as a thank you to a friend and we kept the cupcakes for dessert - perfection! Thanks for the great recipe- again!

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  140. This was really good. I didn't add the coconut because I didn't have it and I had to add a little of apple sauce because I didn't have enough pineapple but it was sooo delicious.

    Erika.

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  141. I just made these for dessert - THEY ARE SOOOO GOOD!! I made 12 muffins and 4 mini loaf cakes. I omitted the coconut and didn't add nuts on top - only because I have a gallstone and am not supposed to have fat (I cheated and added some in the cake). These are moist and super tasty. My kids LOVED them and so did my hubby!! Thank you for the great recipes!! I love this blog!!! I only had a 14 oz can of pineapple and did not add any extra liquid and they still came out perfect!

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  142. I didn't drain the juice either, maybe why I did not need the extra 3 ounces of pineapple!

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  143. I made cupcakes and it turned out as 18. Also, I only had 5oz of cream cheese in the fridge so I reduced the powdered sugar to about 1/2 cup, and just put a dollop of frosting on each cupcake while they were still warm so it spread out nicely. Very good! Also, I noticed that they're even MORE delicious out of the fridge the next day! I'm really looking forward to seeing how the ones in the freezer thaw out, too.

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  144. I made this over the weekend for my family....they absolutely loved it! Another great recipe

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  145. Hey,

    Just baked one, did not need any frosting, awsome just like that, super moist, ate it with a spoon :D

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  146. I made this cake for my boyfriend's birthday. Separated the batter into two 8" cake pans for an easy layer cake. I also used chopped pecans instead of walnuts. I filled the cake with Nutella and whipped up some cream cheese frosting and it was delicious! Very moist, nice crumb, lots of flavor. The pineapple was a nice touch, and added a lot of moisture, which I was kind of worried about since whole wheat flour tends to dry some things out. The spices weren't specified, but I used allspice, nutmeg, cinnamon, and a pinch of cloves. All in all, a very good "healthy-ish" carrot cake recipe that I will use again. Thank You!!

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  147. Thanks for the recipe, just made it yesterday and it is so moist and fantastic. No frosting needed! Love the pineapple!

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  148. Do u need to drain the pineapple?

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  149. Hi Gina! I love you site! Would it be possible to use agave instead of the sugar? Thank you for all of your recipes!

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  150. OH MY GOD! This this first cake I have baked since high school, which was 10 years ago.

    I have type 1 diabetes and so I didn't add the granulated sugar (only added sugar to the icing - will use less next time). I was so damn delicious. THANK YOU!

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  151. Do you know the point value without frosting? I am a non frosting kind of gal.

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  152. Ginny from Canada2/3/13, 9:55 PM

    Just made this for a family birthday and it was spectacular!! I have not made "regular" carrot cake for a few years, because of the oil and sugar required. This was actually better. I also liked the fact that it makes a bit smaller cake (I used an eight inch springform pan). I will definitely make this again, and again and again!

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  153. would another baking pan work other than springform pan like 9 by 13...or any other suggestions

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    1. Hi, not sure if you made already but you could compare this recipe with Gina's zucchini pineapple cake recipe(almost same cake), if the flour, sugar and most ingredients are the same then it can definitely be done in a 9 by 13 because that one is

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  154. Has anyone tried subbing in applesauce for the cup of sugar?

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    1. Hi - I would not sub applesauce for the sugar, it will mess with the wet to dry ratio .... you could try using the "domino light" sugar (has stevia in it) I just bought it, it's very good - you use half the amount of sugar that's called for in a recipe, therefore it will be less calories/points.

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  155. This can be radically various from traditional medicine these days.

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  157. I just made this cake for the first time last night and it came out absolutely delicious, to die for! sooo yummy! I used pecans instead of walnuts and baked in a 8inch spring-form pan. came out just perfect, my only issue is that it's a little crazy to cut this cake into 16 slices...each slice would be so little! I could not serve to guests like that, lol. So I cut it into 12 slices which was perfect... it's worth the extra calories for me =)

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  158. can I make this in the mini loaf pan? to make 8?

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  159. Gina, these are great. I made half the recipe tonight with my Pampered Chef Brownie pan - 12 little cakes. Modified it using 1 can of mandarin oranges, slightly drained, since I didn't have canned pineapple. Bake for about 20 minutes. I bet muffins would be similar timing. Ran it through the recipe builder for 4 WWP+ each, with 12 servings, including your frosting. Tasty and hit the spot on the sweet-craving. Thanks so much.

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  160. Gina, I recently made your banana bread and can't wait to try this one! Do you know what the baking time would be for a bundt pan? Thanks!

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  161. Gina, would i be able to use whole wheat pastry flour rather then the regular whole wheat flour? Thanks!

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  162. These look delicious! I was just wondering though, can you omit the coconut in this recipe? I'm not really a fan of coconut.

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  163. This was so beyond fabulous. I made it last night and got rave reviews from my HUSBAND! Husband who hates carrot cake! He loved it! So many healthy things in here too. I forgot we had used the last of the coconut. Cut back on the walnuts (didn't use them for garnish) and substituted 1/4 cup raisins for the coconut. I didn't have the right size pan so I used two standard round cake pans and did frosting between and on top (the amount this recipe makes is more than enough). Such a great recipe-thanks!

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  164. I made this the other day without the creamy frosting, and called it carrot cake bread, it was great

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  165. I LOVE your blog and recently started my own very simple, basic blog just to share my favorite recipes since I love to cook and bake. Thanks so much for sharing yours and this carrot cake recipes looks to die for..might just have to try it for Easter this weekend!

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  166. can i make this with all all-purpose flour and no wheat flour?

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  167. THANK-YOU I just made this with a few substitutions and even forgot to drain the pineapple and it's still a raging success. The substitutions I made were to use half brown sugar and half xylitol (please excuse my spelling error). 2 egg whites and one whole egg, 1/2 teaspoon salt, 1 T olive oil and 1 T applesauce, omitted the coconut and nuts and it's fantastic!! Came out with 18 beautiful moist cupcakes.. now headed for the freezer until my birthday!!! YAY... thanks again!!!

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  168. This comment has been removed by the author.

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  169. Made this today, so good! Everyone at Easter dinner loved it!

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  170. I'm looking for a nut free version. Do you think I could use raisins instead?

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    1. I put sultanas in mine.. it was even more good! this really is one of the best cakes I have ever made

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  171. I made this yesterday.. (no frosting cause my family doesn't like it). It is to die for.. thankfully we are all sick so no one can come around and *share* it with us. hehehe. Seriously.. this GOOD CAKE.

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  172. So, I know it's really late to mention this, but I left out the coconut and only used 8oz of pineapple and these (I made cupcakes) still came out awesome.

    So to answer that poster waaaaaay back there, you can totally make this recipe with only an 8oz can (because that's all I had). :P

    Also, these were toddler approved from my picky eater and I know it's horrible, but I am totally using these to sneak vegetables into him. >:)

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  173. I made your recipe this weekend and it was incredible! I found that the flavor gets even better as the cake sits - love that! I am lactose intolerant, so I used a different frosting, which complimented your moist cake really well:) I wrote about it here:
    http://www.paulasplate.net/2013/07/carrot-pineapple-cake-with-two-frosting.html
    Thanks for such a delicious recipe, Gina!

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  174. hi Gina- have you ever added raisins into the batter? any suggestions on how much?

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  175. Gina,
    Thank you so much for your awesome recipes! I am just learning how to cook, and your site has definitely allowed me to create some delicious meals :)

    I made this recipe, but as a non-pineapple-enthusiast I decided to swap it out for fresh nectarines. I just blended up 15 oz and threw them in. It turned out great! Next time I will add raisins to take it to the next level.

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  176. Could you make this gluten free ? Maybe sub with Bob's GF all purpose mix?

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  177. This is the first time I've made a cake "from scratch" that actually tasted great. And I'm not really a big cake fan unless it's moist which this one definitely is. Great recipe!

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  178. Can't wait to make this for Thanksgiving!!! Do you happen to know, is there a way to resize the pictures when we go to print this recipe? I like to print your recipes with one pic so it will help me remember the dish but the pics are huge! Thanks!

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  179. This was AMAZING! Seriously one of the best cakes I have ever made (and I bake a lot!). My husband, who is a bit of a food snob asked me to make this for his next birthday (which is 11 months away)! haha Thanks for the delicious recipe.

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  180. Gina, if I added raisins do you think it would make a difference in the outcome of the cake?

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  181. The calorie count on this is ridiculous, since an 8x3 cake cut into 16 pieces is a tiny sliver of cake!

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  182. This is delicious! Made it last year for Easter and I've been requested to make it again! :)

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  183. Hi Gina! I am a huge fan and have shared your site with all my girlfriends :)
    I have never made carrot cake with pineapple before. Does it make the carrot cake very pineapple-y? Or is the addition more for the moisture?
    Thanks!

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  184. I am going to make this tomorrow using a bundt pan, will the frosting recipe be thin enough to drizzle?

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  185. Hello, I just wanted to check as I think it should be fine, but can I make muffins out of this recipes instead of cake? Thank you!!

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  186. Can you use apple sauce instead of oil?

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  187. This recipe was delicious, thank you so much for sharing it. Have you considered a carrot cookie recipe?

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