Perfect Carrot Pineapple Cake Recipe with Creamy Frosting

Picture this: the warm, spiced aroma of cinnamon and nutmeg fills your kitchen as a golden, moist carrot pineapple cake bakes to perfection in the oven. The first time I made this cake, I was trying to recreate a dessert my grandmother used to make for our Sunday dinners. As soon as I tasted it, memories of her laughter and the cozy family gatherings flooded back, and I knew I had stumbled upon something magical. This is the kind of cake that feels both nostalgic and exciting, with a texture so tender it practically melts in your mouth. And that creamy frosting? Oh, it’s the cherry on top—or in this case, the dollop of sweetness that ties it all together. My family couldn’t get enough of it, and I bet yours won’t be able to resist either!

Whether you’re looking to impress your guests at a birthday party, searching for a delightful addition to your Easter brunch, or simply craving a slice of homemade comfort, this carrot pineapple cake is exactly what you need. Tested and perfected in my kitchen (multiple times, in the name of research, of course), this recipe has become a staple in my home. Trust me, once you try it, you’ll be bookmarking it for every special occasion—or just a random Tuesday when you need a pick-me-up. It’s truly a warm, sweet hug in cake form.

Why You’ll Love This Recipe

• Unbelievably Moist: Thanks to the addition of crushed pineapple, this cake stays moist and flavorful for days.
• Simple Ingredients: You probably already have most of these items in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a holiday celebration or a casual gathering, this cake fits the bill.
• Kid-Friendly: My little ones always ask for seconds (and sometimes thirds)!
• Versatile and Customizable: You can tweak the recipe to suit your taste or dietary needs without sacrificing flavor.
• Creamy Frosting: The tangy-sweet cream cheese frosting pairs perfectly with the spiced cake.

Unlike other carrot cakes, this one has a unique twist with the addition of pineapple. It adds a tropical sweetness that balances the warm spices beautifully, making this recipe stand out from the rest. Plus, the texture is so moist and tender, you won’t need to worry about dry or crumbly cake here. And let’s not forget the frosting—it’s a velvety, creamy dream that takes the whole cake to the next level.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a soft, moist texture that’s a true delight. Here’s what you’ll need:

For the Cake:

• 2 cups (260g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 3 large eggs, room temperature
• 1 cup (240ml) vegetable oil
• 2 cups (300g) shredded carrots
• 1 cup (250g) crushed pineapple, drained
• 1/2 cup (60g) chopped walnuts or pecans (optional)

For the Creamy Frosting:

• 8 ounces (226g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons (15-30ml) milk or heavy cream (to adjust consistency)

If you’re gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. For nut-free options, simply omit the walnuts or pecans. And if dairy-free is your preference, use a dairy-free cream cheese and butter alternative for the frosting.

Equipment Needed

Here’s what you’ll need to whip up this delightful carrot pineapple cake:

• Mixing bowls: At least two large bowls for wet and dry ingredients.
• Whisk: To blend the dry ingredients thoroughly.
• Electric mixer: A hand mixer or stand mixer will make whipping up the frosting a breeze.
• Spatula: Perfect for folding the batter and spreading the frosting evenly.
• 9×13-inch baking pan: Or use two 9-inch round cake pans if you prefer a layered cake.
• Cooling rack: To cool the cake evenly after baking.

If you don’t have an electric mixer, you can mix the frosting by hand—it’ll take a little longer but still works. And if you don’t have a cooling rack, let the cake cool on a clean kitchen towel or cutting board.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the granulated sugar, brown sugar, eggs, and vegetable oil. Whisk until well combined and slightly frothy.
4. Gradually add the dry ingredients to the wet ingredients. Stir until just combined—don’t overmix to keep the batter light.
5. Gently fold in the shredded carrots, crushed pineapple, and nuts (if using).
6. Pour the batter into the prepared pan(s), spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
9. Add the powdered sugar and vanilla extract, then beat until fully combined. Add milk or heavy cream a tablespoon at a time until the frosting reaches your desired consistency.
10. Once the cake is completely cool, spread the frosting evenly over the top (and sides if making a layered cake). Sprinkle extra nuts on top if you like, and enjoy!

Cooking Tips & Techniques

Here are some tips to ensure your carrot pineapple cake turns out perfect every time:

• Don’t overmix: Stir the batter until just combined to avoid a dense cake.
• Drain the pineapple: Too much liquid from the pineapple can make the cake soggy. Press out the excess juice before adding it to the batter.
• Shred your own carrots: Pre-shredded carrots can be dry and lack flavor. Freshly grated carrots are the way to go!
• Room temperature ingredients: Let your eggs and cream cheese come to room temperature before using them. It makes mixing easier and results in better texture.
• Check for doneness: Use a toothpick to check if the center of the cake is cooked. If it comes out clean, the cake is ready!

Variations & Adaptations

This carrot pineapple cake is incredibly versatile! Here are some ideas to make it your own:

• Dietary substitutions: Swap all-purpose flour for a gluten-free blend and use dairy-free alternatives for the frosting to make it suitable for those with dietary restrictions.
• Seasonal twist: Add raisins or dried cranberries for the fall season, or sprinkle shredded coconut on top for a tropical summer vibe.
• Flavor boost: Mix in a handful of shredded coconut or a splash of orange zest for a citrusy twist.
• Layered cake: Divide the batter between two round cake pans and layer with frosting for a show-stopping dessert.

Serving & Storage Suggestions

This carrot pineapple cake is best served at room temperature, allowing the flavors to shine through and the frosting to reach peak creaminess. Pair it with a cup of tea, coffee, or even a glass of cold milk for a delightful treat.

If you have leftovers (unlikely!), store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and enjoy!

If you need to reheat a slice, pop it in the microwave for 10-15 seconds. Just be careful not to overheat, as the frosting may melt too much.

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional breakdown for one serving of this carrot pineapple cake (with frosting):

• Calories: Approximately 350
• Protein: 4g
• Fat: 15g
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 35g

Carrots and pineapple bring natural sweetness and are packed with vitamin A and vitamin C. Walnuts or pecans add healthy fats, while the frosting offers a bit of indulgence, making this dessert a wonderful balance of taste and nutrition. If you’re watching your sugar intake, you can try using a sugar substitute in the frosting.

Conclusion

This Perfect Carrot Pineapple Cake with Creamy Frosting is everything you could want in a dessert—moist, flavorful, and oh-so-comforting. It’s the kind of recipe that will make you a rock star at family gatherings and earn a permanent spot in your recipe box.

Feel free to tweak the flavors to suit your preferences, and don’t forget to share your version in the comments below. I’d love to hear how you made this recipe your own! Whether you’re looking for a treat to brighten your day or a dessert to wow your guests, this cake is sure to hit the spot. Happy baking!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to finely chop the pineapple and drain excess juice to avoid making the batter too watery.

Can I make this cake ahead of time?

Yes! Bake the cake a day ahead and store it in an airtight container. Frost it just before serving for the freshest taste.

How do I make this cake gluten-free?

Simply swap the all-purpose flour with a gluten-free flour blend made for baking. The texture will still be wonderful!

Can I use a different type of frosting?

Definitely! While the cream cheese frosting is a classic choice, you can opt for a simple vanilla buttercream or even a whipped coconut cream for a lighter option.

What’s the best way to shred carrots for this recipe?

Use a box grater for finely shredded carrots, or a food processor with a grating attachment for a quicker option. Freshly grated carrots work best!

Print