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Carrot and Pineapple Cake

March 27, 2014 - By Sophie Blais

Temps de lecture 1 minute

12 servings


  • 750 ml (3 cups) carrots, grated
  • 375 ml (1 ½ cup) pumpkin purée (canned)
  • 125 ml (1/2 cup) pineapple, cut into small dices
  • 125 ml (1/2 cup) maple syrup
  • 3 eggs
  • 10 ml (2 teaspoons) pure vanilla extract
  • 375 ml (1 ½ cup) whole wheat flour
  • 250 ml (1 cup) all-purpose flour
  • 10 ml (2 teaspoons) baking powder
  • 10 ml (2 teaspoons) cinnamon
  • 5 ml (1 teaspoon) baking soda
  • 2.5 ml (1/2 teaspoon) nutmeg


  • 125 ml (1/2 cup) 0 % fat plain yogurt
  • 125 ml (1/2 cup) light cream cheese
  • 125 ml (1/2 cup) icing sugar


  1. Preheat oven to 350 °F.
  2. In a bowl, mix together the carrots, pumpkin purée, pineapples, maple syrup, eggs, and vanilla extract.
  3. In another bowl, mix the two flours, baking powder, cinnamon, baking soda, and nutmeg. Incorporate the dry ingredients with the moist ingredients. Mix thoroughly with a spatula.
  4. Pour the mix in a cake mould.
  5. Cook in the center of the oven for about 45 – 60 min. Use a toothpick to check if the middle of the cake is dry.
  6. During that time, prepare the icing. Mix all the ingredients using an electric mixer. Set aside in the fridge.
  7. Once ready, let the cake cool down before putting the icing on it.

Bon appétit!

Nutritional values per serving : 219 calories | 38g carbs | 4g fat | 8g proteins | 4g fibers

Carrot and Pineapple Cake is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014

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