Cake with pineapple cream cheese frosting with pecan and pineapple spears.

Cake with pineapple cream cheese frosting with pecan and pineapple spears.

Cake with pineapple cream cheese frosting with pecan and pineapple spears.

The flavor of this stunning pineapple spelt cake is similar to that of a conventional carrot cake, but without the carrots. You inquire, “Why no carrots?” Well, it would be due to my mistaken assumption that we had carrots in the refrigerator (which we usually have bloody carrots in), which I didn’t discover until I had already started making the cake.

Carrots are unnecessary, anyway. The cake has nothing lacking thanks to the pecans and pineapple. It has a spicy flavor, is hearty and mouthwatering, and has little sugar and fat. A light, somewhat tart pineapple cream cheese icing covers the entire cake. It is surprisingly devoid of any icing sugar. It has been sweetened with honey. To make it even healthier for you, I used whole-grain spelt flour (but you could use white spelt flour, if you preferred).
Cake made with pecans and pineapples and frosted with pineapple cream cheese

Using wholegrain spelt wheat and pecans, this pineapple spelt cake is prepared. It has a pineapple cream cheese icing on top that is devoid of processed sugar.



100g of pineapple chunks (fresh or canned)

Pecans, 30g

2 eggs

50 grams of raw brown sugar

Canola (rapeseed) oil, 50 ml.

Greek yogurt, 45 ml

45g of raisins

Wholegrain spelt flour, 150 grams (see notes)

Cinnamon, 1 to 2 tablespoons (depending on how much you like it)

1/2 tsp. allspice

1 teaspoon sugar with vanilla

Baking powder, two tablespoons

1/2 tsp. baking soda


Cream cheese 100g

Greek yogurt, 2 teaspoons

pineapple juice, 2 to 3 teaspoons

Honey, two tablespoons

sliced pecans (for sprinkling)

Grease a little springform pan (mine measures 18 cm/6.5″) and preheat the oven to 180°C.
Blitz the pineapple and pecans in a food processor, then add the eggs, sugar, raisins, oil, and yoghurt. The dry ingredients should be added one at a time when the food processor is set at a low speed. Just keep processing until everything is well blended.
Pour into the cake pan and bake for around 25 to 30 minutes; the cake is done when a skewer put into the center comes out clean. Remove the sides and let it cool entirely after letting it sit in the pan for a time.
Greek yoghurt, honey, and cream cheese should be whipped together to make the icing.

Just enough pineapple juice should be added at a time to obtain a thick, spreadable consistency. Sprinkle chopped pecans on top of the spread to decorate the cake. The cake should be kept in the refrigerator, but before eating, let it thaw to room temperature. Enjoy!
Since weighing items is the most reliable approach, I use grams in my recipes.
Use white spelt flour or whole grain flour. If you don’t have spelt, you may still use the same quantity of normal flour.