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This easy healthy carrot cake recipe with pineapple is a delightfully wholesome twist on a classic favorite. Packed with the goodness of fresh carrots, aromatic spices, and nutritious ingredients, this cake is a celebration of flavor and wellness.

When you are looking for a guilt-free treat or simply craving a slice of homemade goodness, this recipe promises moist delicious flavor. Say goodbye to unnecessary sugars and hello to a healthier indulgence that satisfies both your taste buds and your well-being.

This gluten-free, dairy-free carrot cake is another one of my easy healthy recipes that can be enjoyed on special occasions, like Easter, or no occassion at all. Slice yourself a piece to go with your morning tea or coffee, or for dessert after dinner. Indulge in the irresistible sweetness of this gluten-free carrot cake infused with juicy pineapple, and buttery pecans, delivering a burst of flavor in every bite.

Uncover the hidden gem that transforms a regular carrot cake into a healthier version without compromising on taste – pineapple. See how this unexpected addition not only boosts the nutritional value of the dessert but also enhances its overall flavor profile, making it a must-try for any health-conscious foodie.

What You Need to Make this Healthy Carrot Cake Recipe

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To make this pineapple carrot cake recipe you will need a few basic kitchen staples and ingredients. Make sure to check out my healthy cooking essentials for gluten-free baking to find everything you need to keep your kitchen and pantry stocked for healthy meals and baked goods.

Ingredients:

• 1 1/2 cups gluten-free 1:1 all-purpose flour
• 3/4 cup coconut sugar
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla bean powder
• 2 eggs, room temperature
• 1/2 cup coconut oil, softened
• 1 cup grated carrots
• 4 oz crushed pineapple, drained
• 1/2 cup shredded coconut 
• 1/4 cup cashew milk
• 1/2 cup pecans, chopped
• Optional – to make glaze
  • 1/2 cup organic powdered sugar
  • 1-2 Tbsp cashew milk

To make this homemade carrot cake you will also need these basic kitchen essentials:

• large bowl
• smaller separate bowl
• box grater
• rubber spatula
• loaf pan
• cooling rack
• parchment paper
• measuring cups and spoons
• toothpicks

Ingredient Info Tips and Substitutions

When it comes to gluten-free baking and making this healthy pineapple carrot cake I prefer to use gluten-free 1:1 flour. You can use the all-purpose flour or the baking flour. Bob Red Mill has a variety of organic and gluten-free products and flour online here: flour. 

​The crushed pineapple adds a natural sweetness to the recipe so there is no need to go overboard with sugar. I always opt for coconut sugar, over brown sugar when baking because it is lower on the glycemic index and an all-around cleaner sugar option. You can find it online here: coconut sugar.

Cashew milk is a light and creamy nut-based milk. You can use any dairy-free milk, like almond or oat milk if you’d like.

Make sure to use shredded coconut and not coconut flakes for this easy carrot cake recipe. Shredded coconut is smaller and will incorporate better into the cake batter. This is the shredded coconut that I use: shredded coconut. 

If you do not have vanilla bean powder, you can get it online here: vanilla powder. Or you can use pure vanilla extract. This recipe would use 1 tsp of vanilla extract to replace 1/2 tsp of vanilla powder. 

How to Make Healthy Carrot Cake with Pineapple

First, preheat the oven to 350 degrees F, and grate the carrots using a box grater. It takes approximately 3-4 medium-sized carrots to fill a one-cup measuring cup. 

Also, drain the crushed pineapple using a fine mesh strainer, or simply on a paper towel. It’s ok to have some pineapple juice, but you want to drain the excess.

Then in a large bowl, combine the gluten-free flour and the coconut sugar. 

Next, add the baking soda, ground cinnamon, salt, and vanilla bean powder to the bowl. Whisk the dry ingredients together and set aside. 

Then whisk the eggs in a separate bowl. 

Add the coconut oil to the eggs. 

Next, add the crushed pineapple and grated carrots. 

Then add the shredded coconut, and cashew milk to the mixture.  

Stir the wet ingredients until thoroughly combined.

Next, combine the wet and dry ingredients and mix thoroughly.

Then gently fold in the chopped pecans.

How to Bake the Best Carrot Cake Recipe

Line a loaf pan with parchment paper. This makes it easy to remove the cake from the pan once it’s done. Scoop or pour the batter into the prepared pan.

Place the cake pan into the preheated oven and bake for 30-35 minutes. 

​Around the 20-minute mark, cover the pan with aluminum foil to prevent over-browning.

Perform the toothpick test to make sure the cake is done before removing it from the oven. To do this, stick a clean toothpick into the center of the cake. If the toothpick comes out clean, then the cake is done. If it comes out wet with batter then it needs a few more minutes. 

When the carrot cake is done, remove it from the oven and place it on a wire rack to cool.

To remove the cake from the pan, carefully lift it from the parchment paper and transfer it to the wire rack.

How to Add a Glaze to a Carrot Cake

To make a simple glaze, combine the powdered sugar with 1-2 Tbsp cashew milk, or other dairy-free milk.

Wait until the cake is completely cool, then drizzle the top of the healthy carrot cake with glaze.

Make sure to wait until the cake is cool before adding glaze. If you add glaze when the cake is still warm, it will melt into the cake and you will lose the visual appeal.

Delicious Healthy Carrot Cake with Pineapple 

Transfer your cake to a platter and enjoy. 

This moist carrot cake recipe is a great recipe for Easter or a family get-together. It is as delicious as a traditional carrot cake but with better ingredients.

Carrot cake lovers will love the combination of carrots with the sweetness of pineapple and the nuttiness of shredded coconut, creating a tropical twist on a classic favorite. Made with wholesome ingredients like fresh carrots, gluten-free flour, and natural sweeteners, this moist and flavorful cake offers a guilt-free indulgence that’s perfect for any occasion.

Indulge in the delightful crunch and rich flavor of pecans perfectly complementing the moist sweetness of this healthy carrot cake recipe.

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Enjoy as an easy breakfast with your morning espresso, or afternoon snack. You can even bake a loaf for a friend or loved one.

Store any leftovers in an airtight container in the refrigerator for 3-5 days.

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