Carrot Cake Light with Pineapple Cream Cheese Icing

Light Carrot Cake plus Tasty Tuesdays Link Up

Light Carrot Cake with Pineapple Cream Cheese IcingOut of the blue J walked out of class one afternoon and immediately asked if we could make carrot cake. I was exhausted, but carrot cake is my favorite so it didn’t take much to convince me.

I pulled out a recipe I’d created awhile ago from a combination of recipes so I could update the photos and put it in the new recipe format.

We had all of the ingredients except coconut, which J doesn’t like anyway. Usually he doesn’t like nuts either, so I planned on just adding them to some. But when he saw them on the counter he insisted on putting them in all of them. Twist my arm.

Since it was before Valentine’s Day I used a heart shape pan, plus some mini cupcakes to keep me from devouring too much at once. Well, that was the plan 

Everyone loved them, and no one noticed that these have far less oil and added sugar than most carrot cake recipes. I actually like it better than many heavier carrot cake recipes.

But the absolute best part of this recipe is the Pineapple Cream Cheese Icing. Seriously, I could eat it straight. But I didn’t. I mean if there happened to be a little bit extra I might have spread some on some crackers, but its not like a stuck my finger in the container and ate it like that. At least not in front of witnesses.

Be sure to scroll down past the recipe to see what other goodies are being shared this week on the Tasty Tuesdays Linkup.

Light Carrot Cake with Pineapple Cream Cheese Icing

Prep time10 minutes
Cook time30 minutes
Total time40 minutes
Meal type Dessert
Light Carrot Cake with Pineapple Cream Cheese Icing - lower in fat and sugar than most traditional carrot cake recipes with pineapple cream cheese icing.


  • 1 1/2 cup flour
  • 1 1/4 cup sugar
  • 1/2 cup sweetened flake coconut
  • 1/3 cup pecans (finely chopped - extra for decoration if desired)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 1/2 cup egg substitute or egg whites
  • 2 cups grated carrots
  • 1 1/2 cup canned crushed pineapple (drained with juice reserved for icing)
  • 2 tablespoons butter
  • 8oz reduced fat cream cheese
  • 3 cups powdered sugar


Preheat oven to 350 degrees. Grease a 13 x 9 pan or line 24 cupcake tins.
In a large bowl, combine flour, sugar, coconut, pecans, soda, salt and cinnamon with a wire whisk.
carrot cake dry ingredients
In a separate bowl combine oil and egg substitute/whites. Stir egg mixture, carrots, and pineapple into flour mixture.
carrot cake ingredients
Put in prepared pan or cupcake tins. Bake until toothpick inserted into center comes out
clean (approximately 20 minutes for cup cakes, 30 minutes for cake). Cool completely on a wire
carrot cake batter in heart pan
Combine butter and cream cheese with a mixer on medium speed until smooth. Add
powdered sugar and a teaspoon of pineapple juice. Add additional pineapple juice as needed.
Spread frosting on the cake. Top with chopped nuts if desired.
Carrot Cake

Jennifer from Simple Hacks Living and Audrey from That Recipe will be the co-hosts for this party for February!  They will help Tammy from Creative K Kids in pinning and commenting on your posts.

cohosts for February Tasty Tuesdays

We would love to have you link up to three of your old or new food posts!  

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**Tammy at Creative K Kids (Blog)**
**Audrey at That Recipe (Blog)**
**Jennifer at Simple Hacks Living (Blog)**
Try to visit a couple of blogs and leave a comment or share their posts.

  • Please make sure you link up only food-related posts that have never been linked up here before or they will be deleted.  Non-food posts can always be linked up to the Bloggers Brags Pinterest Party!
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Creative K Kids

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  • By linking up, you agree to let any of the hosts or co-hosts  use your pictures and links if they decide to feature your post.   Your photo may also be used for promotion on any of their social media outlets.
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Until next time, happy eating.



The Jenny Evolution

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