Description

Carrot and Pineapple Healthy Brunch Cake is a moist, flavorful delight that perfectly blends the sweetness of pineapple with the earthy tones of carrots. This nutritious cake offers a light, tender crumb, making it an ideal guilt-free treat for brunch or dessert. Its vibrant colors and tropical aroma will brighten up any gathering, while wholesome ingredients ensure you can indulge without compromise. Enjoy it fresh from the oven or as a make-ahead option for busy mornings.

Ingredients

Scale

1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 cup grated carrots (about 2 medium carrots)
1 cup crushed pineapple (drained)
2 large eggs
½ cup honey or maple syrup
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a baking pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
In another bowl, mix eggs, honey (or maple syrup), vanilla extract, crushed pineapple, and grated carrots until well combined.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Allow cooling for ten minutes in the pan before transferring to a wire rack. Slice and serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: Mix in chopped walnuts or pecans for added texture. Substitute all-purpose flour with whole wheat or gluten-free flour if preferred. Store leftovers in an airtight container; they last up to five days in the fridge.