Hawaiian Carrot Pineapple Cake Recipe

Introduction: Welcome to a tropical twist on a classic dessert! This Hawaiian Carrot Pineapple Cake is a delectable treat that combines the sweetness of pineapple with the hearty, spiced goodness of carrot cake. This recipe is designed to fit into a Weight Watchers (WW) lifestyle, providing a flavorful indulgence that won’t derail your healthy eating goals. With its moist texture and vibrant flavors, this cake is perfect for any occasion, from casual family gatherings to special celebrations.

Ingredients:

For the Cake:

  • 1 cup finely grated carrots (approximately 2 medium carrots)
  • 1 cup crushed pineapple, drained (approximately 1 can, 8 oz)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

For the Frosting:

  • 1/2 cup reduced-fat cream cheese (such as Neufchâtel)
  • 1/4 cup plain Greek yogurt (non-fat)
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preparation:
    • Begin by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it lightly with cooking spray or lining it with parchment paper.
  2. Mix Dry Ingredients:
    • In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of the leavening agents and spices throughout the cake.
  3. Combine Wet Ingredients:
    • In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and applesauce until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Incorporate Carrots and Pineapple:
    • Gently fold the grated carrots and drained crushed pineapple into the wet mixture, ensuring an even distribution.
  5. Combine Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing to keep the cake tender. If using, fold in the chopped walnuts at this stage.
  6. Bake the Cake:
    • Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Prepare the Frosting:
    • While the cake is cooling, prepare the frosting. In a medium bowl, combine the reduced-fat cream cheese, plain Greek yogurt, honey, and vanilla extract. Beat until smooth and creamy.
  8. Frost the Cake:
    • Once the cake is completely cooled, spread the frosting evenly over the top and sides. For a decorative touch, garnish with additional chopped walnuts or a sprinkle of cinnamon if desired.
  9. Serving:
    • Slice the cake into 12 pieces. Each slice is a delightful combination of moist carrot cake and sweet pineapple, topped with a light and creamy frosting.
  10. Storage:
    • Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 3 months. Thaw in the refrigerator before serving.

Nutritional Information (Per Serving, based on 12 servings):

  • Calories: 180
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 35mg
  • Sodium: 150mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 2g
  • Sugars: 16g
  • Protein: 3g

Weight Watchers SmartPoints:

  • SmartPoints: 5 per serving

Additional Tips:

  • Carrots: Grate the carrots finely to ensure they integrate well into the batter, giving the cake a smoother texture.
  • Pineapple: Be sure to drain the crushed pineapple thoroughly to prevent excess moisture in the cake.
  • Substitutions: For a dairy-free version, use coconut yogurt and dairy-free cream cheese. To make the cake even lighter, consider using a sugar substitute like Stevia in place of granulated sugar.
  • Frosting: For an extra touch of sweetness, you can add a small amount of vanilla or almond extract to the frosting.

Conclusion:

This Hawaiian Carrot Pineapple Cake is a nutritious and satisfying dessert option that adheres to Weight Watchers principles while still offering a rich and enjoyable flavor. By carefully balancing the ingredients and incorporating healthy substitutions, you can indulge in a delightful cake without compromising your dietary goals. Enjoy this tropical treat as a guilt-free way to celebrate any occasion or simply as a sweet ending to your day.