introduction
From the first warm, spiced bite to the creamy frosting, this Carrot Pineapple Cake is sunshine on a plate—moist, comforting, and perfect for celebrations or a cozy weeknight dessert. The tender crumb and tropical pineapple make it a fresh twist on classic carrot cake that’s easy to bake and irresistible to share.
If you love carrot-forward treats, you might also enjoy the chewy, portable option in this carrot cake cookies recipe for snackable baking inspiration.
Why You’ll Love This Carrot Pineapple Cake:
- Bright, tropical flavor from crushed pineapple balanced with warm cinnamon
- Ultra-moist texture that stays tender for days—great for meal prep
- Family-friendly: kids and grown-ups both reach for seconds
- Easy cream cheese frosting makes it feel bakery-fancy with minimal effort
- Works for gatherings, potlucks, or a weekend baking project
Ingredients Needed
Dry ingredients:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet ingredients:
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple, drained
Frosting:
- 8 oz cream cheese
- ¼ cup butter, softened
- 2 cups confectioners’ sugar
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt.
- Make a well in the center and add sugar, oil, eggs, and vanilla. Mix until smooth.
- Fold in shredded carrots, coconut, walnuts, and drained pineapple.
- Pour batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
- Allow cake to cool completely before frosting.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until creamy. Spread frosting over cooled cake. Slice and serve.
Serving Suggestions Carrot Pineapple Cake
Serve slices slightly chilled or at room temperature for the best texture. Pair with a bold coffee or a lightly sweetened iced tea for sunny gatherings. For a fresh contrast, serve alongside a crisp salad—try a bright, tangy Asian-style carrot salad to cut through the richness: Asian carrot salad pairing.
Garnish ideas:
- Toasted coconut flakes
- A sprinkle of chopped walnuts
- A dusting of cinnamon
Tips for Success Carrot Pineapple Cake
- Drain the pineapple well: Excess liquid can make the batter too wet and affect baking time.
- Grate carrots finely: Smaller shreds bake evenly and blend into the crumb for consistent texture.
- Room-temperature eggs and cream cheese produce a smoother batter and frosting.
- Test doneness with a toothpick in the center—if it comes out with a few moist crumbs, it’s done.
- Cool completely before frosting to prevent the frosting from melting and sliding off.
- Toast the walnuts and coconut briefly in a dry skillet for extra flavor depth.
variation
- Pineapple-Free: Omit pineapple and add 1/2 cup raisins or an extra 1/2 cup chopped walnuts.
- Mini Cakes: Bake in two 9-inch round pans for layer cakes, reducing bake time to 30–35 minutes.
- Dairy-Free Frosting: Use a vegan cream cheese and dairy-free butter substitute for a dairy-free option.
FAQs
Q: How long will this cake stay fresh?
A: Store covered at room temperature for up to 2 days, or refrigerate up to 5 days. The frosting keeps better chilled.
Q: Can I make this ahead of time?
A: Yes—bake the cake a day ahead, wrap tightly, and refrigerate. Frost right before serving for the freshest appearance.
Q: Can I use fresh pineapple instead of canned?
A: Yes. Chop finely and drain well; fresh pineapple has more juice, so press or drain to avoid soggy batter.
Q: Can I freeze the cake?
A: Freeze unfrosted slices wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge and frost before serving.
Q: Any tips for shredding carrots quickly?
A: Use a food processor with a shredding disk or a box grater. Pack loosely when measuring 2 cups.
Carrot Pineapple Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 can crushed pineapple, drained (8 ounces)
Frosting
- 8 oz cream cheese softened to room temperature
- ¼ cup butter softened to room temperature
- 2 cups confectioners' sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt.
- Make a well in the center and add sugar, oil, eggs, and vanilla. Mix until smooth.
- Fold in shredded carrots, coconut, walnuts, and drained pineapple.
- Pour batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
- Allow cake to cool completely before frosting.
- Beat cream cheese and butter until smooth. Add confectioners' sugar and beat until creamy. Spread frosting over cooled cake. Slice and serve.