Pineapple Carrot Cake

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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!

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