Photo of Carrot, pineapple and zucchini cake by WW

Carrot, pineapple and zucchini cake

8 - 9
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 nutritious.


Reduced fat oil spread

¼ cup(s), (60g)

Caster sugar

½ cup(s), (110g)


2 medium

Canned pineapple in natural juice

½ can(s), crushed (not drained)


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

Light cream cheese

160 g

Icing sugar mixture

cup(s), sifted

Lemon juice

3 tsp


  1. Preheat oven to 180°C. Spray a 22cm square cake pan with oil. Line base and sides with baking paper.
  2. Beat oil spread and caster sugar using an electric mixer until light and creamy. Add the eggs, one at a time, beating between each addition until combined. Stir in pineapple, carrot and zucchini. Stir in the sifted flour, bicarbonate of soda and spices.
  3. Spoon cake mixture evenly into pan and smooth surface using a rubber spatula. Bake for 35-40 minutes or until golden and cooked when tested with a skewer. Cool in pan.
  4. Meanwhile, to make cream cheese frosting, beat cream cheese, icing sugar and lemon juice until smooth. Spread icing evenly over top of cooled cake. Cut cake into 12 pieces and serve.


Suitable to freeze when un-iced.