There’s something magical about the combination of pineapple and carrot in a cake—it’s sweet, moist, and bursting with flavor. If you’re looking for a dessert that’s both comforting and indulgent, this Pineapple Carrot Cake will be your new go-to. It’s the kind of cake that feels like a hug in every bite, with the tropical sweetness of pineapple and the heartiness of carrots coming together in perfect harmony. Get ready to fall in love with this recipe!

Why You’ll Love Pineapple Carrot Cake

This cake isn’t just delicious—it’s a showstopper that’ll have everyone asking for the recipe. Here’s why you’ll be making this cake over and over again:

Versatile: Whether you’re celebrating a birthday, hosting a brunch, or just treating yourself to something sweet, this cake is perfect for any occasion. It’s a crowd-pleaser that will never disappoint!

Moist and Flavorful: Thanks to the pineapple and carrots, this cake is incredibly moist, and the flavors are so rich and vibrant. The subtle sweetness of the pineapple pairs beautifully with the natural flavor of the carrots.

Easy to Make: No need for complicated techniques or special equipment. This cake comes together quickly, and the result is always impressive. If you’re a beginner baker, this is the perfect recipe to try!

Frosting Perfection: The cream cheese frosting is the ultimate finishing touch. It’s rich, creamy, and the perfect complement to the slightly spiced cake. You won’t be able to resist a second slice!

Customizable: You can easily adjust the sweetness or add extras like nuts or raisins to make it your own. Feel free to get creative!

Ingredients

This cake is made with simple ingredients, but each one brings something special to the table. It’s the kind of cake that’s easy to prepare but tastes like it came from a bakery.

Carrots: Fresh, grated carrots add a wonderful sweetness and texture to the cake. They also give the cake a beautiful color and keep it super moist.

Pineapple: Crushed pineapple adds a burst of tropical flavor and moisture that makes this cake irresistible.

Flour: All-purpose flour is the base of the cake, giving it the perfect texture.

Baking Soda: The leavening agent that helps the cake rise beautifully and become light and fluffy.

Cinnamon and Nutmeg: These warm spices add depth of flavor and a cozy aroma that will have everyone asking what’s cooking.

Eggs: Eggs provide structure and moisture, helping everything come together perfectly.

Sugar: A combination of white and brown sugars gives the cake the perfect balance of sweetness and richness.

Vegetable Oil: The oil ensures that the cake stays moist and tender without being greasy.

Vanilla Extract: A touch of vanilla enhances all the flavors and adds warmth to the cake.

Cream Cheese: For the frosting, cream cheese is a must! It gives the frosting its signature tangy sweetness.

Butter: A little butter in the frosting makes it smooth and creamy.

Powdered Sugar: For the perfect sweetness and texture in the frosting.

Walnuts or Pecans (optional): Chopped nuts add a delightful crunch and extra flavor to the cake.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this irresistible cake:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This will ensure the cake bakes evenly and comes out perfect every time.

Prepare the Cake Batter: In a large bowl, combine the grated carrots, crushed pineapple (drained), eggs, sugar, and oil. Mix everything together until it’s well combined.

Add the Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and a pinch of salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

Make the Frosting: While the cake is cooling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Garnish with chopped nuts, if desired.

Serve and Enjoy: Slice the cake into squares, and enjoy a piece (or two)! This cake is best enjoyed with a cup of tea or coffee for the perfect treat.

How to Serve Pineapple Carrot Cake

This cake is delicious on its own, but if you’re looking to elevate your dessert experience, here are a few ideas:

Fresh Fruit: Pair the cake with some fresh fruit like berries or sliced bananas to balance out the sweetness.

Whipped Cream: Add a dollop of freshly whipped cream on top for extra creaminess and indulgence.

Coffee or Tea: This cake pairs wonderfully with a hot cup of coffee or tea, making it the perfect afternoon treat.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Make It Ahead: You can make the cake and frosting ahead of time. Just store the cake in an airtight container and the frosting in the fridge. Frost the cake just before serving.

Add Raisins: If you like raisins in your cake, feel free to add a cup of them to the batter for extra sweetness and texture.

Freeze the Cake: This cake freezes beautifully! You can freeze the un-frosted cake for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge and frost it.

Customize the Frosting: Feel free to experiment with different frosting flavors—cream cheese, chocolate, or even buttercream would all be delicious!

Storage Tips: Store leftover cake in an airtight container in the fridge for up to 5 days. The cake will stay moist thanks to the pineapple and carrots.

FAQ Section

Q1: Can I substitute the pineapple with another fruit?
A1: While pineapple gives this cake its signature flavor, you can try using applesauce or mashed bananas if you’re looking for a twist. The texture may change slightly, but it will still be delicious!

Q2: Can I make this cake gluten-free?
A2: Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to check the ingredients of your blend to ensure it has the right consistency.

Q3: Can I make the cake without the frosting?
A3: Absolutely! The cake is flavorful and moist enough to stand on its own, but the cream cheese frosting really takes it to the next level.

Q4: How do I store leftovers?
A4: Store leftover cake in the fridge for up to 5 days in an airtight container. If you want it to last longer, freeze it!

Q5: Can I freeze this cake?
A5: Yes! You can freeze the cake without frosting for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and foil.

Q6: Can I use a different oil?
A6: Yes! You can substitute vegetable oil with other oils like canola oil or coconut oil, though coconut oil may change the flavor slightly.

Q7: How can I make this cake dairy-free?
A7: To make this cake dairy-free, use a dairy-free cream cheese alternative for the frosting and substitute the butter with a plant-based option.

Q8: Can I double the recipe?
A8: Yes! You can double the ingredients and bake the cake in two 9-inch round cake pans to make a layered cake.

Q9: Can I add nuts to the batter?
A9: Yes! You can add walnuts or pecans to the batter for extra crunch and flavor. Just fold them in gently.

Q10: Can I make this cake ahead of time?
A10: Yes, you can make the cake and frosting ahead of time. Just store the cake in an airtight container and the frosting in the fridge, then frost the cake just before serving.

Conclusion

There you have it—your new favorite dessert! This Pineapple Carrot Cake is packed with flavor, texture, and the kind of sweetness that’ll make your taste buds dance. Whether you’re baking for a special occasion or just because, this cake is sure to bring smiles all around. Go ahead and give it a try—you won’t regret it!

Pineapple Carrot Cake

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Author: Maria
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Hawaiian, American
Diet: Vegetarian

Print Recipe

Description

A tropical twist on classic carrot cake! This moist and flavorful dessert features carrots, pineapple, and coconut, topped with a creamy pineapple-infused cream cheese frosting. Perfect for any occasion!

Instructions

Make the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, granulated sugar, and brown sugar until combined. Stir in the vegetable oil and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
Bake the Cake:
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until fluffy.
- Mix in the vanilla extract and pineapple juice (if using).
Frost and Decorate:
- Spread the cream cheese frosting evenly over the cooled cake.
- Garnish with shredded coconut, crushed pineapple, chopped nuts, or decorative pineapple slices and carrot curls, if desired.

Notes

For a layered cake, use two 9-inch pans and adjust the frosting proportions if needed.
This cake is best stored in the refrigerator due to the cream cheese frosting. Cover and refrigerate for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 36g
Sodium: 260mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg