Low Fat Pineapple Carrot Cake Recipes

HEALTHY PINEAPPLE CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Line two 6" round cake pans, or one 9x9" square pan with parchment paper and grease. Set aside.
• In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
• In a large bowl, mix together egg and apple sauce.
• Add vanilla, sugar and crushed pineapple. Stir until combined.
• Pour dry ingredients into wet and gently mix with a spatula until completely combined.
• Stir in carrots until evenly distributed.
• Pour batter into prepared pan(s).
• Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
• Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
• While cake is cooling, make the frosting:
• Cream the butter and cream cheese until smooth.
• Add vanilla and salt and beat until combined.
• Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
• Spread on cake!

WW MOIST HEALTHY LOW FAT CARROT CAKE WITH PINEAPPLE & CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F degrees.
• Spray an 8-inch springform pan with nonstick spray and set it aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well blended. Set aside.
• In a large bowl beat the eggs with an electric mixer on high speed until thickened, about 2 minutes. Gradually add the sugar, beating until light and fluffy, about 3 minutes.
• Reduce the speed to low. Beat in the apple butter and oil just until blended.
• Add the flour mixture and beat just until blended.
• Stir in the pineapple, carrots, raisins and walnuts until well combined.
• Scrape the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• Remove from the oven and place on a rack to cool for 10 minutes. Release the springform pan and place the cake on a rack to completely cool.
• To make the frosting, in a medium bowl, with an electric mixer on high speed beat together the cream cheese, confectioner sugar, yogurt and vanilla until smooth, about 1 minute. Place in the fridge until ready to frost the cake.
• Place the cake on a serving plate. With a narrow metal spatula, coat the top of the cake evening with the frosting. Sprinkle the walnuts on top of the cake, if desired.
• Cut into 16 even wedges.

PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
• In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
• In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
• Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
• While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
• Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
• Slice the bread and serve with a smear of frosting.
• Enjoy!

SKINNY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
• Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
• Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
• Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
• Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

PINEAPPLE CARROT CAKE

Steps:

• Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
• In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
• Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

CARROT PINEAPPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

LOW FAT PINEAPPLE CARROT CAKE

Steps:

• In a large bowl combine first 4 ingredients and stir well.
• Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
• Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
• *Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!

LIGHT & MOIST LOW-FAT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
• Combine flour, soda, cinnamon, ginger, baking powder, and salt.
• In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
• Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

LOW-FAT CARROT CAKE

Steps:

• In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.