Low Sugar Carrot Cake with Pineapple

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Freshly grated carrots and well-drained crushed pineapple keep every layer of this cake incredibly moist, while a warm blend of cinnamon, ginger, and nutmeg gives it that cozy, spiced depth carrot cake is known for. Chopped walnuts or pecans fold in for texture if you want that extra bit of crunch in every bite. The layers bake up tall and tender, then get sandwiched and coated in a rich, tangy cream cheese frosting that's whipped until light and spreadable. A short chill in the fridge firms everything up so each slice holds its shape and shows off those clean, stacked layers. It's a showstopper of a cake that works beautifully for an added sugar approach, without sacrificing the classic flavor or presentation people expect from a carrot cake.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup vegetable oil
4 large eggs
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 can (8 oz) crushed pineapple, well drained
½ cup chopped walnuts or pecans (optional)

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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