Healthier Carrot Cake

This is a recipe I created for my son’s 11th birthday cake. It’s a carrot cake made healthier with the addition of wholemeal flour, rapeseed oil and pineapple. Including pineapple adds sweetness meaning you need less sugar in the recipe and at the same time makes the cake super moist and delicious! 

He was really into the Netflix series ‘Stranger Things’ so I created Joy’s alphabet communication wall with melted chocolate and peanut M&M’s. I’ve also added some Belgian waffles for decoration, to imitate ‘Eggos’ which we can’t get in the UK.

I’ve suggested this cake isn’t suitable for little ones due to the risk of choking with Peanut M&M’s however a small portion of the carrot cake itself would be suitable for younger children on occasion. Don’t be fooled though, this may be healthier than a standard carrot cake but it’s still a cake at the end of the day!

Healthier Carrot Cake

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Servings 32
Calories 207 kcal



  • 125 g Plain flour
  • 125 g Wholemeal flour
  • 125 g Soft brown sugar
  • 125 g Caster sugar
  • 165 ml Rapeseed oil
  • 3 Eggs
  • 50 ml Natural yoghurt
  • 1 tsp Bicarbonate of soda
  • 2 tsp Cinnamon
  • 2 tsp Allspice
  • 300 g Grated carrot
  • 400 g Pineapple canned in natural juice
  • Zest of 3 clementines


  • 500 g buttercream frosting
  • 1 pack of black fondant beans
  • Peanut M&M’s
  • Dark chocolate
  • Round belgian waffles


  • Preheat the oven to 160 C / 315 F or gas mark 3, and line or grease a rectangular baking tray. I used a tin measuring 23cm x 15cm.
  • Mix together the oil, sugars, eggs, yoghurt, vanilla and clementine zest.
  • In a separate bowl, sift the flours, spices and bicarbonate of soda.
  • Combine the wet ingredients with the dry ingredients and mix.
  • Add the grated carrot and pureed pineapple and mix once again.
  • Transfer into your tin, filling to approx. ¾ full and bake for about 1 hour.
  • Check for readiness using a skewer, if it comes out clean your cake is done.
  • Allow to cool in the tin for 10 mins or so before transferring out onto a cooling wire.


Nutrition per serving: 207 kcal, 8.9g fat, 23g sugar
Allergen: Gluten, Peanuts, Eggs, Milk, Soya
Age suitability: 5 years+
Keyword healthier carrot cake

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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