Healthy Carrot Pound Cake
Yields: 1 pound cake, 12 slices
This is one of the BEST carrot cakes I’ve ever tasted! It’s supremely moist from the Greek yogurt and pineapple, full of rich spices, and completely packed with carrots — exactly the way I like my carrot cakes to be! The pineapple and raisins add such a lovely natural sweetness and fun pop of flavor too. Leftover cake will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap. (← That’s my favorite because it clings and sticks much tighter than any other brand!)
  • 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 ¼ tsp ground cinnamon (see Notes!)
  • ¾ tsp ground nutmeg
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 1 ½ tbsp (22mL) vanilla extract
  • 4 tsp liquid stevia
  • 3 tbsp (27g) confectioners’ style erythritol
  • ¾ cup (180g) plain nonfat Greek yogurt
  • 1 cup (240mL) nonfat milk, divided
  • 2 cups (180g) freshly grated carrots (about 3-4 medium, peeled first — and see Notes!)
  • ½ cup (105g) diced pineapple, thoroughly drained (see Notes!)
  • ¼ cup (40g) raisins (see Notes!)
  • optional: cream cheese drizzle, for serving (see Notes!)
  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
  2. To prepare the cake, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. In a large bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the erythritol. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots, pineapple, and raisins.
  3. Spread the batter into the prepared pan. Bake at 350°F for 70-80 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring the pound cake to a wire rack to cool completely.
Notes: Do NOT use a hand-held or stand mixer to make the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.

For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cake dry, instead of moist and tender.

If you’re a big fan of spices (like I am!), then I highly recommend increasing the cinnamon by ¼ to ½ teaspoon. I also highly recommend using this type of cinnamon. It tastes stronger, richer, and sweeter than regular cinnamon. (I buy it online here, and it’s really inexpensive!)

The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.

I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) This is the exact liquid stevia that I use, and I buy it online here because that’s the cheapest price I’ve found! For a sweeter pound cake, increase the liquid stevia by an additional ½ to 1 teaspoon.

However, if you really prefer to omit the liquid stevia from the cake, substitute 1 ¼ cups (240g) granulated sugar and reduce the milk to ½ cup (120mL), but the cake will no longer be clean-eating friendly. You may substitute 1 ¼ cups (240g) coconut sugar and reduce the milk to ½ cup (120mL) to keep the cake clean eating friendly, but it will be much darker in color. You may also substitute 1 cup (240mL) of pure maple syrup, honey, or agave AND omit the milk. The baking time may vary slightly with any of these substitutions.

I buy my erythritol online here, and you’ll use it in all of these recipes of mine too! Coconut sugar, brown sugar, or granulated sugar may be substituted for the confectioners’ style erythritol in the cake.

Any milk may be substituted in place of the nonfat milk.

Do not substitute store-bought pre-shredded carrots (also called “matchstick” carrots). They’re thicker and drier, and they don’t soften properly while baking.

Make sure you thoroughly drain the pineapple! If you don’t, it’ll add too much moisture to the batter, and your cake will collapse while cooling. Both fresh pineapple and pineapple canned in 100% juice will work. To ensure even baking, dice the pineapple to be no larger than the raisins.

I highly recommend hydrating your raisins before adding them to the batter! This makes them supremely plump and juicy. To do so, add the raisins to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let the raisins sit for at least 10 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the batter.

OPTIONAL DRIZZLE: Mix together 3 tablespoons (42g) of well-softened light cream cheese, 4 ½ teaspoons of milk (any kind!), and ⅜ teaspoon of liquid stevia in a small bowl. Transfer the mixture to a zip-topped plastic bag, cut off a tiny piece of one corner, and drizzle over the cooled cake.

Any type of cream cheese (Neufchâtel, Greek yogurt, fat-free, and even regular!) will work in the drizzle. Just make sure it’s really well softened first!

If you prefer not to use liquid stevia in the drizzle, then substitute 3 tablespoons of confectioners’ style erythritol or powdered sugar, and reduce the milk to 1-2 teaspoons (or adjust the amount to get your desired consistency).

{gluten-free, clean eating, low fat, low sugar, higher protein}
Recipe by Amy's Healthy Baking at