Wednesday, 13 February 2013

Pineapple Carrot Cake with Cream Cheese and Walnuts

Carrot cake is one of my all-time favourite and my favourite recipe (which I blogged about many months ago) is a healthier version made of oil and yoghurt. My hubby doesn't eat cakes made of butter so I try to make healthier versions of cakes where possible which is why I am so happy to find this recipe which is both delicious and healthy.


I made this cake again over the Chinese New Year holiday and in the spirit of the season, I substituted some of the shredded carrots with crushed pineapple. The pineapple added a lovely texture to the cake. I think its even more delicious than the original version with only carrots as the pineapple added a natural sweetness to the cake. 


The cake has wonderfully moist crumbs and I ate this without guilt since it was a much healthier version. 

The layer of low-fat cream cheese and generous sprinkle of walnuts made the cake extra delicious. My whole family gave it the thumbs up!

 Pineapple Carrot Cake with Cream Cheese and Walnuts (1 loaf tin)
Group A ingredients
  • 1 cup all purpose flour, sifted
  • 1 cup brown sugar
  • 3/4 cup coarsely grated carrot 
  • 1/4 cup pineapple, chopped (If you are using canned pineapple, which tends to be very watery, make sure you squeeze all the liquid out. The 1/4 cup should contained the well-drained pineapple)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla essence
  • 1 tsp cinnamon powder
Group B ingredients
  • 1/4 cup olive oil 
  • 1/4 cup low fat yoghurt
  • 2 eggs
Topping: low fat cream cheese (softened at room temperature) with chopped walnuts
Method
  • Whisk group A ingredients together
  • Add group B ingredients to A while stirring slowly till well mixed in
  • Pour into well oiled loaf tin and at 180°C for 40-45 minutes (in a baking tin) till browned and a toothpick inserted into the centre comes out clean
  • After the cake has cooled down, spread a thin layer of softened cream cheese on top and sprinkle generously with chopped walnuts
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

This is for Little Thumbs Up hosted by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.


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34 comments:

  1. PH13 February 2013 at 16:08

    Mich, this is so yum! I have been meaning to try out your earlier carrot cake recipe but somehow I haven't gotten round to it. But I will make time after CNY to try both!

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  2. MiMi Bakery House13 February 2013 at 16:13

    I love this great combination Mich.. plus the healthier choice of low fat cream cheese... hope i can try a slice now.... yummy....

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  3. Alida13 February 2013 at 17:48

    I can imagine how pineapple and carrot go very well together. This cake makes my mouth water.. delicious Mich!

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  4. Mel13 February 2013 at 21:17

    Hi Mich
    Carrot cake is my all time favourite....but with added pineapple is something I have not yet tried before. I wonder how would that taste be? Oh, by the look at your first, second and thrird picture, already proven it is very delicious. I loves the colour of this cake. So yummy and moist too.

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  5. Javelin Warrior13 February 2013 at 21:46

    This sounds like the perfect balance of healthful changes while still satisfying a craving for something moist and decadent! Love the changes you've made to a classic and I'm sure this is delicious. Thank you so much for sharing!

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  6. Ana Regalado13 February 2013 at 22:58

    Mich , I actually love using oil in cake instead of butter :D The texture tends to be moist and soft even eating it straight from the fridge . Love the changes you made in this classic . It looks really deliciously moist and delectable !

    Forgotten my CNY greeting :P ;D So , here goes ..... Wishing you and you family Kung Hei Fat Choi !!! May the Year of the Snake bring you good health , happiness and good fortune !

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  7. Chef and Sommelier13 February 2013 at 23:09

    Hi Mich! Happy Lunar New Year!

    I'm a butter person!! Hmmm... :)

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  8. Nami | Just One Cookbook14 February 2013 at 03:02

    Hi Mich! Happy Chinese New Year! I really love that you put pineapple in the carrot cake. That's an awesome idea and I might like this version better than carrot cake because I love pineapple... I really love how this cake looks too!

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  9. Joyti14 February 2013 at 03:55

    Hello! Happy Chinese New Year. That cake looks like the perfect way to celebrate!

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  10. Zoe14 February 2013 at 06:06

    Hi Mich,

    Totally agree that butter plus CNY baking can be quite "lethal" to our health. Nice to eat this guilt-free and delicious cake during this CNY season with lots of On-Lai (love the auspicious meaning). This cake sure can satisfy our sweet craving with less worries about our waistline :p

    Zoe

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  11. Gloria Baker14 February 2013 at 07:09

    OMY I love this cakes with pineapple and carrots look yumm!!

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  12. Kit @ i-lostinausten14 February 2013 at 07:49

    This cake looks so tempting & moist ! I love pineapple in carrots cakes, as it is our favorite cake too . Great idea using oil in bake coz I like to use it in my bakes too. Agreed with Zoe , great for our waistline ! hehehehe

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  13. Anonymous14 February 2013 at 09:32

    I am a carrot cake FREAK! Thank you for this wonderful idea! I must try it.

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  14. Baking Diary14 February 2013 at 13:25

    This reminds me I have not baked a carrot cake for ages now....looks so delicious with pineapple added!

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  15. Baby Sumo14 February 2013 at 13:29

    Hi Mich, your cake looks great. Can imagine how nice it is with pineapple chunks in it.. made a cake once before with pineapple and it was so nice. Surprised that your Hubby does not like cakes with butter... my Hubby likes all those fattening cakes! Heh ;P

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  16. Jasline14 February 2013 at 14:02

    Happy Chinese New Year and Valentine's Day to you, Mich! I'm so lazy to grate my own carrots that I haven't baked a carrot cake. Hope to get around baking one soon! Yours look delicious, and I love the idea of adding pineapples!

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  17. Katerina14 February 2013 at 19:17

    Happy Chinese New Year Mich. This cake looks like right up my alley! I love the flavors you put in it!

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  18. Amelia14 February 2013 at 23:29

    Hi Mich, pineapple with carrot, sound like a great combination. Your this cake look very moist and scrumptious. Great to go with hot coffee.

    Happy valentine's day to you. May your day fill with joy and love.

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  19. Winnie15 February 2013 at 03:32

    Carrot cake is one out favorite cakes too :)
    I've never baked carrot cake with pineapple and I'd love to try after seeing yours. It really looks delicious and inviting!!

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  20. MaryMoh15 February 2013 at 06:04

    I love carrot cake. Yours look extra special with added pineapple. It's such a healthy cake without butter. Thanks very much for sharing!

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  21. Cass @foodmyfriend15 February 2013 at 07:01

    Such a great looking cake :) I love bar cakes. I cut of little slices until the whole thing is gone!

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  22. Unknown15 February 2013 at 07:44

    I have used tinned pineapple in my carrot cake before but have never tried fresh. Sounds good and much healthier.

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  23. Dawn @ Words Of Deliciousness15 February 2013 at 10:12

    This sounds yummy! I am sure that the pineapple makes the cake nice and moist and adds great flavor.

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  24. Yannie15 February 2013 at 15:16

    Pineapple carrot cake, nice combination, savoury sweet taste, I like it.

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  25. Angie's Recipes15 February 2013 at 19:02

    I love the carrot cake with pineapple too. The cake looks super, Mich.

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  26. kitchen flavours15 February 2013 at 23:27

    Your carrot cake looks so moist and delicious with the added pineapple!

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  27. Monet15 February 2013 at 23:44

    Brilliant! I love carrot cake too, and this healthier version looks just perfect. Thank you for sharing with me. What a bright start to my morning. A cup of tea and your blog makes for a good Friday! Have a wonderful weekend, my friend!

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  28. Choclette16 February 2013 at 01:59

    I bet the pineapple made an even moister version of this delicious cake, it certainly looks mighty fine. Really like cakes made with yogurt too.

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  29. Amy (Savory Moments)16 February 2013 at 08:57

    I love, love carrot cake, too (it was even our wedding cake flavor). The addition of pineapple is a good one - just like my mom makes!

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  30. Kelly Siew16 February 2013 at 19:24

    I love carrot cake, and I love how this version is healthier! Hehehe. Adding pineapple makes it tastes a bit like hummingbird cake yeah?

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  31. lena16 February 2013 at 22:31

    hi mich, quite a good idea to have a carrot cake with pineapples instead of the usual butter cake for CNY...and also a fantastic healthy version without worrying about the fats!

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  32. Lillian (My Recipe Journey)19 February 2013 at 21:17

    I love making healthier version of desserts! This sounds really good with the pineapple! And I love the idea of using olive oil! Great post and pics! I'm your newest follower! =)

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  33. mui mui21 February 2013 at 08:26

    Hi Mich,
    Carrot cake with pineapple certainly is a good choice for CNY.
    Its healthier and no worries of extra inches added to our waist line..:p

    Thanks again for linking..:D

    mui

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  34. Anonymous17 April 2013 at 14:52

    This is the first time I made carrot cakes and the cake came out very delicious! It was very moist. I didn't have any eggs so I made them without eggs and it still tasted great. The pineapples really do make a difference. This is going to be a must keep recipe! Thank you

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