Whole Wheat Carrot Pineapple Cake Recipe

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Whole Wheat Carrot Pineapple Cake

Shelley Gill


This turns out very moist & sticky. My family eats it for breakfast before I can get the cream cheese frosting on it!

* I learned a trick from my husband’s family. To keep any cake from drying out place a THIN amount of shortening on the bottom and sides of the baking pan, and then “flour” it with SUGAR.

I prefer to use a glass baking pan for this.

pinch tips: How to Grease a Pan





30 Min


1 Hr


2 c
whole wheat flour
2 c
brown sugar, firmly packed
1 tsp
baking powder
1 tsp
baking soda
1 tsp
sea salt
1 tsp
cinnamon, ground
1 1/2 c
carrot, shredded finely
20 oz
pineapple, crushed, well-drained
1 c
canola oil
1 c
walnuts, chopped (optional)
1/2 c
coconut, shredded (optional)
3/4 c
raisins -or- dates (optional)

Directions Step-By-Step

Lightly grease and flour* 13x9x2 inch baking pan. Place all ingredients, excluding nuts/options, in large mixing bowl, mix well with mixer on medium speed until well blended; about 2-3 minutes. Fold in nuts/options. Pour in baking pan and bake for 50 to 60 min. or until toothpick/knife inserted into center comes out clean. Cake will be very moist.

Cool completely. Frost with cream cheese frosting below – if desired.

For Cream Cheese frosting:

2 (8 oz.) pkgs. Cream cheese, softened.
¼ - ¾ cup sugar** (depending on how sweet you like it)
2 TBSP milk
1 TBSP vanilla

** Honey can be used instead of sugar.

Mix cream cheese and vanilla well with mixer until smooth. Add sweeteners and milk a little at a time, as you continue mixing, until smooth. (If frosting is too thick for your taste, thin out by adding a little extra milk, a teaspoon at a time.)

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Carrot, #pineapple, #moist