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Carrot and Pineapple Cake

12 servings

Per serving : 219 calories / 38 g carbs / 4 g fat / 8 g proteins / 4 g fiber

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!

By Sophie Blais

Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Carrot and Pineapple Cake is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © I'm taking charge 2014

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