Pineapple-Carrot Cake
Makes 1 (8-inch) cake (about 18 servings)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • ½ cup (112 grams) refined coconut oil, melted
  • 2 large eggs (100 grams), room temperature
  • 1½ teaspoons (6 grams) Simply Organic Vanilla Extract
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (62 grams) whole wheat flour
  • 1½ teaspoons (3 grams) Simply Organic Ground Cinnamon
  • 1¼ teaspoons (3.75 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1 gram) Simply Organic Ground Ginger
  • ½ teaspoon (1 gram) Simply Organic Ground Nutmeg
  • ¼ teaspoon (1.25 grams) baking soda
  • 1 cup (108 grams) grated peeled carrot
  • ⅓ cup (85 grams) drained crushed pineapple
  • Cream Cheese-Yogurt Glaze (recipe follows)
  • Garnish: ground cinnamon
  1. Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, oil, eggs, and vanilla at medium-low speed until well combined, about 1 minute, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together flours, cinnamon, salt, baking powder, ginger, nutmeg, and baking soda. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until barely combined. Add carrot and pineapple; beat just until combined, stopping to scrape sides of bowl. Pour batter into prepared pan, smoothing into an even layer with a small offset spatula. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 26 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
  5. Spread Cream Cheese-Yogurt Glaze onto cooled cake. Garnish with cinnamon, if desired. Serve immediately.
Nutrition Information
Serving size: 1 serving with glaze Calories: 188 Fat: 10g Saturated fat: 7g Trans fat: 0g Carbohydrates: 22g Sugar: 13g Sodium: 237mg Protein: 3g Cholesterol: 31mg
Recipe by Bake from Scratch at