Photo of Carrot, pineapple and zucchini cake by WW

Carrot, pineapple and zucchini cake

6 - 7
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
A nice twist on classic carrot cake - we've used pineapple and zucchini to keep the cake moist, yet healthy.


Oil spray

1 x 3 second spray(s)

Reduced fat oil spread

¼ cup(s), (60g)

Caster sugar

½ cup(s), (110g)


2 medium, lightly beaten

Canned pineapple in natural juice

200 g, (1/2 x 400g can) crushed


1 medium, (120g) grated


1 medium, (150g) grated

White self-raising flour

1¾ cup(s), (260g) sifted

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp

Ground nutmeg

¼ tsp

Reduced-fat cream cheese

125 g

Icing sugar mixture

¼ cup(s), (40g), sifted

Lemon juice

1 tsp


  1. Preheat oven to 180°C. Spray a 22cm square cake pan with oil. Line base and sides with non-stick baking paper.
  2. Using electric mixer, beat spread and caster sugar until light and creamy. Gradually add the combined egg and eggwhite, beating until combined. Stir in pineapple, carrot and zucchini. Stir in the sifted flour, bicarbonate of soda and spices.
  3. Spoon cake mixture into pan, smooth surface. Bake for 34-40 minutes or until golden and cooked when tested with a skewer. Cool in pan.
  4. Meanwhile, make cream cheese frosting. Using electric mixer, beat cream cheese and icing sugar until smooth. Beat in juice. Spread frosting over top of cooled cake. Cut cake into squares and serve with tea or coffee.


Suitable to freeze when un-iced.