Introduction

This Carrot Pineapple Cake is a delightful combination of warm spices, moist carrots, and sweet pineapple, creating a perfect balance of flavors. Topped with a creamy cream cheese frosting, it makes an ideal dessert for any occasion or a special treat for your family.

A close-up of a three-layer carrot cake slice on a white plate with a speckled pattern, placed on a white marbled surface. Each cake layer is light brown with visible orange carrot shreds and a moist texture. Between the dense layers is a thick white cream cheese frosting that also covers the entire outside of the cake. The top layer is decorated with small chunks of yellow pineapple and green herb leaves, while toasted coconut flakes cover the sides. The overall look is rich and textured with contrasting colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple (drained)
½ cup shredded coconut (optional)
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk or pineapple juice

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch baking dish with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3: In another bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
Step 4: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in the grated carrots, drained crushed pineapple, and shredded coconut if using, making sure they are evenly distributed throughout the batter.
Step 6: Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10–15 minutes, then transfer them to a wire rack and cool completely before frosting.
Step 8: To make the frosting, beat the softened cream cheese and butter together until fluffy. Gradually add the powdered sugar, vanilla extract, and milk or pineapple juice until you reach a smooth, spreadable consistency.
Step 9: Spread the frosting evenly over the cooled cake layers. Garnish with toasted coconut or nuts if desired, then slice and serve.

Tips & Variations

For extra moisture, try adding a small handful of chopped walnuts or pecans to the batter.
Substitute pineapple juice for milk in the frosting to enhance the pineapple flavor.
Omit the coconut if you prefer a more traditional carrot cake taste.
Ensure the pineapple is well-drained to prevent a soggy cake.

Storage

Store the carrot pineapple cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftovers can be frozen for up to 2 months; thaw overnight in the fridge and re-frost if needed after thawing.

How to Serve

A close-up of a three-layer carrot cake slice sitting on a white plate with speckled texture. The bottom and middle layers are moist, brownish-orange cake with visible bits of carrot and nuts. Between each cake layer is a thick, creamy white frosting layer. The outer edges of the cake are fully covered with toasted brown coconut flakes. The top layer of white frosting is decorated with small yellow pineapple chunks and green herb leaves. The background is blurred, showing a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used as long as it is finely chopped and well-drained to avoid excess moisture in the cake.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven too early to prevent sinking.