Easy Ginger-Carrot Pineapple Cake Recipe
Between the juicy pineapple and the bright colored carrot ribbons, this tropical-looking cake will be the hit dessert of any dinner party! Thanks to a few healthy baking swaps in the recipe, this ginger-carrot pineapple cake is lower in calories, making it the perfect dessert for your guests to enjoy—and feel good about it!
First, instead of strictly using an all-purpose flour, this cake splits it up by using a 1/2 cup of whole wheat flour as well. Whole wheat flour adds in some of those healthy nutrients you crave, like fiber and protein, right into your dessert.
This recipe does use some brown sugar, but it isn’t overly sweetened with more granulated sugar. Instead, this recipe relies on the sugars coming from the can of crushed pineapple to give it a naturally sweeter taste. Topped with some pineapples and carrots (which certainly tastes like a sweeter vegetable), as well as a delectable helping of marshmallow creme, this easy cake recipe is bound to be a hit.
Nutrition: 265 calories, 11 g fat (3 g saturated), 313 mg sodium, 20 g sugar, 1 g fiber, 5 g protein
Makes 16 servings
1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups finely shredded carrots (about 5 medium)
3 eggs, slightly beaten
1 8-ounce can crushed pineapple (juice pack), drained
3/4 cup packed brown sugar
1/2 cup vegetable oil
8 ounces reduced-fat cream cheese (Neufchâtel), softened
1/4 teaspoon salt
1 7-ounce jar marshmallow creme
Thin carrot ribbons and fresh pineapple chunks (optional)
How to Make It
- Preheat oven to 350°F. Grease two 9-inch round cake pans; line bottoms of the pans with parchment paper. Grease paper; lightly flour pans.
- In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, baking soda, and 1/2 teaspoon salt.
- In a medium bowl, combine carrots, eggs, pineapple, sugar, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter between prepared pans, spreading evenly.
- Bake 25 minutes, or until a toothpick inserted near centers comes out clean. Cool layers in pans for 10 minutes. Remove layers from pans; discard paper. Cool completely on wire racks.
- For the frosting, in a medium bowl, beat cream cheese and 1/4 teaspoon salt until light and fluffy. Beat in marshmallow creme until smooth.
- Place one cake layer on a serving platter. Frost with 1/2 of the frosting. Place the second cake layer on frosting. Frost top with remaining frosting. Cover and chill cake at least 2 hours before serving. Top with fresh carrot shreds or ribbons and wedges of fresh pineapple, if desired.
Eat This Tip
Use a vegetable peeler to slice carrots into thin ribbons.
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