Pineapple Carrot Bread

PREP: 15 minutes | COOK: 50 minutes | YIELD: 9 x 1-inch slices

Carrot cake is one of my all-time favorite desserts to indulge in. Throwing in pineapple just sweetens the deal by adding an entirely new flavor. This might be my new favorite treat to enjoy on occasion.

2 Tbsp (30 ml) coconut oil, melted

20 oz (565 g) crushed pineapple, drained and juice pressed out

1½ cups (360 ml) grated carrot

½ cup (120 ml) Sucanat or other unrefined sugar

1 whole egg + 2 egg whites

1 tsp (5 ml) ground cinnamon

1 tsp (5 ml) ground ginger

¼ tsp (1.25 ml) sea salt

2 Tbsp (30 ml) flax meal or ground flaxseed

1½ cups (360 ml) whole wheat flour

2 Tbsp (30 ml) wheat germ

1 tsp (5 ml) baking powder

1 tsp (5 ml) baking soda

Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with a bit of coconut oil.

In a large bowl, stir together coconut oil, pineapple, carrot, Sucanat, egg and egg whites, cinnamon, ginger, salt and flax meal. In a separate bowl, stir together flour, wheat germ, baking powder and baking soda. Stir dry ingredients into wet until just combined. Scrape batter into loaf pan and spread out to edges. Bake until a toothpick inserted into center comes out clean, about 50 minutes.

Remove from oven and let cool for 10 minutes before unmolding. Slide a knife around edges to help loosen cake from the pan, then unmold and finish cooling on a wire rack.


Here’s a way to slice the loaf to get the greatest yield. First, cut the loaf in half lengthwise. Then cut into slices 1-inch thick crosswise. You will get 18 smaller servings from the loaf.


Calories: 108 | Calories from Fat: 23 | Protein: 3 g | Carbs: 13 g | Total Fat: 3 g | Saturated Fat: 1.5 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 90 mg | Cholesterol: 12 mg