Pineapple Carrot Cake

photo 5 copy

I think it’s funny that all the things I hated when I was a kid, like mushrooms, blueberries, and carrot cake…are now some of my favorite things. When I was little, I thought carrots in a cake was some nasty trick grown ups played on kids. Of course, I was a kid and I knew nothing because I was obviously wrong. There is nothing nasty about Carrot Cake, especially this one! I have to admit there is more sugar in this recipe than I would like, but you’re not eating the whole cake all by yourself in one sitting. So make this delicious sweet treat for a birthday celebration or a party – your family and friends will absolutely love it!!

Pineapple Carrot Cake (makes a 3 layer cake, serves roughly 12)


  • 1 cup spelt flour
  • 1 cup white whole wheat flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • a dash or two of ground nutmeg
  • a dash or two of ground cloves
  • 1-1/2 cups coconut oil
  • 1 cup coconut sugar
  • 4 eggs
  • 3 tbsp molasses
  • 2 tbsp maple syrup
  • 2 cups chopped pineapple (use fresh if you can it’s so much better)
  • 3 cups shredded carrots

Cream Cheese Frosting Ingredients:

  • (2) 8 oz. packages of cream cheese (I always use organic)
  • 1 cup plain greek yogurt
  • 1 cup powdered sugar or less (I did this in increments of 1/4 of a cup and tasted after each one to see if I wanted it to be sweeter. I ultimately only used 3/4 cup and it was plenty sweet to me).
  • 1 tsp vanilla


  • Preheat oven to 350 F. Grease and flour 3 cake pans. I sprayed my pans with coconut oil and dusted with a little white whole wheat flour.
  • Mix all dry ingredients: flours, baking soda, cinnamon, nutmeg, and clove.
  • In a mixing bowl, mix together coconut oil, sugar, eggs, molasses, and maple syrup.
  • Shred carrots by hand or using a food processor, add to wet ingredients.
  • Chop pineapple and add to wet ingredients.
  • Add 1/3 of dry ingredients at a time to wet ingredients until everything is incorporated.
  • Split cake mix between 3 cake pans and bake for 20-25 minutes or until a toothpick inserted into cakes comes out clean.
  • For the frosting, using a mixer, mix together the cream cheese, greek yogurt, and vanilla. Slowly add in 1/4 cup of powdered sugar at a time and decide how sweet you would like it to taste.
  • Once the cakes have cooled, ice between each layer before icing the entire cake!

photo 1

photo 2

photo 3

photo 4

photo 2 copy

Processed with VSCOcam with m5 preset



Coconut Cake


Personal photo time, I celebrated my golden birthday over the long weekend with my family and my beau. My mom asked me to make the coconut cake I made for her birthday a couple of months ago and I agreed. It’s a seriously simple recipe and it’s filled with all kinds of coconut goodness (I kind of love coconut if you haven’t gathered already and it’s so good for you). This cake isn’t your ordinary layered, rich, and overly sweet treat. Instead, it’s balanced, light, and perfect for warmer weather. I hope you enjoy!


Coconut Cake 


  • 1-1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup full fat canned coconut milk
  • 1/2 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 2 large eggs
  • 2 tsp coconut extract or vanilla extract
  • 1/2 cup unsweetened shredded coconut


  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • 2 tablespoons confectioners’ sugar


  • Preheat oven to 350 F and spray a 8 x 8 inch square cake dish with a nonstick spray.
  • In a bowl whisk together eggs, coconut milk (shake the can before you open), sugar, oil, coconut extract, and shredded coconut.
  • In a separate bowl combine flour, baking powder, and baking soda.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. The top of the cake will also have a nice golden color once it’s finished.
  • For the frosting whip the cream in a stand mixer until stiff peaks are just about to form. Beat in vanilla and sugar until the peaks form.
  • Once the cake has cooled completely add the whipped cream frosting and serve with some fresh berries.
  • Make sure to keep this cake in the fridge so the whipped cream doesn’t melt.


Up next I have the tastiest and possibly the healthiest cookie recipe that I cannot wait to share. Stay tuned!