The Perfect Pineapple Carrot Cake Recipe: Sweet & Sunny Delight

Baking a delightful pineapple carrot cake brings pure joy to any kitchen adventure.

Sweet tropical notes mingle with earthy carrot goodness.

Chunks of juicy fruit promise unexpected moisture in every slice.

Warm spices dance through this classic dessert, creating a comforting aroma.

Nuts could add perfect crunch against soft, tender crumbs.

Cream cheese frosting stands ready to complement each magical bite.

Get excited about whipping up this crowd-pleasing treat that guarantees smiles all around.

Pineapple Carrot Cake Ingredient Combo

• Flour: Provides structure and base for the cake.
• Baking Soda, Baking Powder: Essential leavening agents for cake rise.
• Salt: Enhances overall flavor and balances sweetness.

• Cinnamon, Nutmeg: Warm spices that add depth and complexity to cake flavor.

• Eggs: Bind ingredients and provide moisture.
• Granulated Sugar, Brown Sugar: Sweetens and helps with cake texture.
• Vegetable Oil: Ensures cake remains moist and tender.
• Vanilla Extract: Adds rich, classic flavor.

• Grated Carrots, Crushed Pineapple: Primary moisture sources with natural sweetness.
• Shredded Coconut: Provides texture and tropical flavor.
• Nuts: Optional crunchy element for added texture.

• Cream Cheese: Creamy base for tangy frosting.
• Butter: Adds richness and smooth consistency.
• Powdered Sugar: Sweetens and thickens frosting.
• Vanilla Extract: Enhances frosting flavor.
• Pineapple Juice: Optional liquid to adjust frosting consistency.

Make Pineapple Carrot Cake This Way

Step 1: Prepare Oven and Baking Dish

Warm up the oven to 350°F.

Coat a 9×13-inch baking pan with grease and flour, ensuring every corner is covered to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg

Whisk these ingredients together until well blended.

Step 3: Create Wet Mixture

• Eggs
• Granulated sugar
• Brown sugar

Whip until smooth and consistent.

Pour in vegetable oil and vanilla extract, stirring thoroughly.

Step 4: Combine Wet and Dry Ingredients

Slowly incorporate dry ingredients into wet mixture.

Stir gently to avoid overmixing, which can make the cake tough.

Step 5: Add Delicious Mix-Ins

• Grated carrots
• Crushed pineapple
• Shredded coconut
• Chopped nuts (optional)

Step 6: Bake the Cake

Transfer batter to prepared pan, spreading evenly.

Slide into preheated oven and bake for 30-35 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool the Cake

Let cake rest in pan for 10 minutes.

Carefully transfer to wire rack and allow to cool completely.

Step 8: Whip Up Cream Cheese Frosting

• Cream cheese
• Butter

Beat until silky smooth.

Gradually add powdered sugar, continuing to mix until fluffy.

Step 9: Finish with Frosting

Spread cream cheese frosting generously across cooled cake.

Decorate with extra coconut, pineapple chunks, or chopped nuts if desired.

Carrot Cake Tips With Pineapple Blend Perfection

• Replace vegetable oil with unsweetened applesauce for a healthier version, or use gluten-free flour to make the cake suitable for those with gluten sensitivities.
• Drain crushed pineapple thoroughly to remove excess moisture, ensuring your cake maintains the perfect texture and doesn't become too wet.
• Add an extra layer of moisture by brushing the cooled cake layers with a bit of pineapple juice before frosting, enhancing both flavor and tenderness.
• Toast chopped nuts before adding them to the batter to intensify their flavor and provide a delightful crunch throughout the cake.
• Keep the frosted cake refrigerated in an airtight container for up to 5 days, allowing the flavors to meld and develop a richer taste profile.

Carrot Cake Stores Moist and Flavorful

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Ensure the cake is completely cooled before covering to prevent condensation.
• Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes. Add a small piece of damp paper towel to keep the cake moist.
• Enjoy the cake at room temperature for the most delicious flavor and optimal texture. Remove from the refrigerator 30 minutes before serving to soften the frosting.

Spiced Bites For Carrot Cake

• Pair With Creamy Vanilla Latte: A smooth, rich vanilla latte complements the cake's warm spices and cuts through the cream cheese frosting, creating a balanced flavor profile.
• Serve With Tropical Pineapple Sangria: A light, fruity sangria with white wine and fresh pineapple chunks echoes the tropical notes in the cake, enhancing its sweet and tangy elements.
• Match With Cinnamon Chai Tea: A spiced chai tea highlights the cake's warm cinnamon and nutmeg undertones, providing a cozy and comforting drinking experience.
• Accompany With Coconut Rum Cocktail: A refreshing coconut rum cocktail amplifies the cake's coconut and pineapple ingredients, offering a delightful tropical twist to the dessert.

Fresh Takes on Pineapple Carrot Cake

• Gluten-Free Carrot Cake: Replace wheat flour with a blend of almond flour, coconut flour, and gluten-free all-purpose flour to create a tender, moist cake suitable for those with gluten sensitivities.
• Vegan Pineapple Carrot Cake: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, swap cream cheese frosting with cashew-based frosting, and ensure all ingredients are plant-based.
• Low-Sugar Carrot Cake: Use monk fruit sweetener or stevia instead of granulated sugar, reduce overall sugar content, and incorporate more natural sweetness from pineapple and carrots while maintaining delicious flavor.
• Nut-Free Version: Omit nuts completely and replace with additional shredded coconut or seeds like sunflower or pumpkin seeds for texture and crunch without potential allergen risks.

FAQs

• Can I make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for better texture and binding.

• Is it okay to skip the nuts in the recipe?

Absolutely! You can omit nuts entirely or substitute with seeds like sunflower or pumpkin seeds if you have allergies or prefer a nut-free version.

• How can I ensure my cake stays moist?

The combination of crushed pineapple and grated carrots naturally keeps the cake incredibly moist. Don’t overmix the batter and avoid overbaking to maintain its softness.

• Can I reduce the sugar in this recipe?

You can slightly reduce sugar by 1/4 cup, but be aware it might affect the cake’s texture and sweetness. Consider using natural sweeteners like honey or maple syrup as partial replacements.

Why Pineapple Carrot Cake Feels Perfect For Any Season

• Quick and Easy Baking Adventure: Perfect for Busy Home Cooks
• Master Skill-Builder: Simple recipe teaches fundamental baking techniques with minimal culinary expertise required, making it ideal for beginners wanting to enhance their kitchen confidence.
• Time-Saving Delight: Total preparation and baking time under 90 minutes allows busy families to enjoy homemade dessert without spending hours in the kitchen.
• Crowd-Pleasing Versatility: Adaptable recipe works beautifully for casual family gatherings, potlucks, birthday celebrations, and weekend dessert treats with its universally loved flavor combination.
• Nutritious Indulgence: Incorporates wholesome ingredients like carrots and pineapple, transforming traditional cake into a slightly healthier dessert option that doesn't compromise on deliciousness.

Pineapple Carrot Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet tropical flavors dance through this pineapple carrot cake, blending moist textures with rich cream cheese frosting. Delightful spices and crushed pineapple promise a memorable dessert slice that satisfies from first bite to last.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups grated carrots
• 1 cup crushed pineapple, drained
• 3 large eggs
• 3/4 cup vegetable oil

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped walnuts or pecans (optional)

Frosting and Garnish:

• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pineapple juice (optional, for added flavor)
• Shredded coconut
• Chopped nuts
• Pineapple slices or carrot curls

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the foundation by harmonizing dry ingredients: sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a pristine mixing vessel, ensuring even distribution and eliminating potential lumps.
2. Whisk eggs, granulated sugar, and brown sugar in a separate bowl until the mixture transforms into a smooth, pale emulsion, creating a silky base for the cake’s structure.
3. Incorporate vegetable oil and vanilla extract into the egg mixture, stirring gently to maintain the delicate texture and distribute flavors evenly.
4. Gradually fold the dry ingredient blend into the wet mixture, using precise, sweeping motions to prevent overmixing and maintain the cake’s potential lightness.
5. Gently integrate grated carrots, crushed pineapple, shredded coconut, and optional nuts into the batter, ensuring uniform dispersion of ingredients throughout the mixture.
6. Prepare the baking receptacle by coating with a thin layer of grease and dusting with flour, creating a non-stick surface for easy cake removal.
7. Transfer the batter into the prepared pan, smoothing the surface with a spatula to create an even layer that will bake uniformly.
8. Position the pan in a preheated oven set at 350°F (175°C), allowing the cake to transform for approximately 30-35 minutes until a inserted toothpick emerges clean.
9. Allow the cake to rest in the pan for 10 minutes, enabling a gentle cooling process that helps stabilize the delicate structure.
10. Carefully transfer the cake to a wire rack, permitting complete cooling before applying frosting.
11. Prepare the cream cheese frosting by blending cream cheese and butter until achieving a silky, homogeneous consistency with no visible lumps.
12. Gradually introduce powdered sugar, whipping continuously to create a light, airy frosting that holds its shape beautifully.
13. Enhance the frosting with vanilla extract and optional pineapple juice, mixing until the flavor profile becomes harmonious and smooth.
14. Once the cake has cooled completely, generously spread the cream cheese frosting across the surface, creating an even, luxurious layer.
15. Optionally embellish with additional shredded coconut, crushed pineapple, chopped nuts, decorative pineapple slices, or delicate carrot curls to elevate the visual appeal.

Notes

• Enhance moisture by draining pineapple thoroughly to prevent excess liquid from making the cake soggy.
• Swap out traditional nuts with toasted seeds like sunflower or pumpkin for nut-free alternatives that provide similar crunch and texture.
• Use gluten-free flour blend for celiac-friendly version without compromising the cake’s rich, tender crumb.
• Reduce sugar content by replacing half the granulated sugar with unsweetened applesauce for a lighter, healthier twist.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg