Carrot cake is a favorite among many, and with good reason. It is one of those easy desserts that is sure to be a crowd pleaser. Adding pineapple to carrot cake gives this classic dessert a twist that makes it moist and flavorful. You're going to love this Carrot Cake Recipe With Pineapple.
Love carrot cake, but don't want to make an entire cake? Get all the flavor with our Carrot Cake Cookie Recipe.
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This is a great cake to bake for a family gathering, a birthday, or just because. If you can't get enough carrot cake, try our Carrot Cake Squares with Cream Cheese Frosting.
Carrot Cake With Pineapple
Carrot cake is super popular and the addition of juicy pineapple gives it a moist texture and makes it stand out from your typical carrot cake recipe. This is a great dessert to have after dinner or even when you need a little treat with some coffee or tea.
You don't need any fancy ingredients or complicated cooking techniques to make this carrot cake. It's a classic recipe with a unique twist of pineapple that you will love! Plus the cream cheese frosting is easy to make and is the perfect addition to this cake recipe.
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Since this recipe is made with pineapple, it has moisture, which keeps the cake from being too dense. It also has a slightly tangy sweetness that works really well with the carrots and spices. For more yummy carrot recipes, try our Carrot Muffin Recipe for Kids.
Cake Recipes
People love making cakes because It's typically done for a special occasion like a birthday or a holiday. There is nothing better than sharing a homemade cake with friends and family. Here are some easy cake recipes everyone will love:
- Apple Dump Cake Recipe
- Bundt Coffee Cake Recipe
- Crock Pot Lava Cake Recipe
- Easy No Bake Cheesecake Recipe
Ingredients For Carrot Cake Recipe With Pineapple
- All-purpose flour - Provides the structure and the base for the cake.
- Granulated sugar - Adds sweetness to balance the spices and carrots.
- Baking powder and baking soda - Helps the cake to rise.
- Salt - Enhances the overall flavor.
- Ground cinnamon and nutmeg - Adds warmth and depth.
- Eggs - Contribute to the cake's fluffy texture.
- Vegetable oil - Keeps the cake moist.
- Vanilla extract - Adds a warm flavor.
- Grated carrots - Add texture, natural sweetness, and moisture.
- Crushed pineapple - Gives the cake a fresh, juicy flavor. Be sure to drain it well before adding to the batter.
- Chopped walnuts or pecans - Optional but adds crunch and a nutty flavor.
- Cream cheese, butter, powdered sugar - Used to create the smooth frosting.
Cake Baking Essentials
To make this recipe, you’ll need just a few basic tools that you likely already have. A box grater will help you shred the carrots quickly, while a 9x13-inch baking dish is the perfect size for this cake. A hand mixer or stand mixer can also come in handy for making the cream cheese frosting.
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How to Make Pineapple Carrot Cake
You’ll start by preheating your oven to 350°F and prepping your baking dish with a layer of grease and flour. While the oven warms, mix your dry ingredients - flour, sugar, baking powder, baking soda, salt, and spices - in one bowl.
Combine your wet ingredients separately, including eggs, oil, and vanilla extract.
Pour the wet mixture into the dry and stir until just combined. Then, fold in the shredded carrots, pineapple, and nuts if you’re using them.
Pour everything into your prepared pan, spreading it evenly. Bake for 35–40 minutes until a toothpick inserted into the center comes out clean.
Mix the cream cheese and butter in a bowl until it’s nice and smooth. Then, slowly add the powdered sugar and vanilla, stirring it all together until it’s creamy and perfectly blended.
Once the cake had cooled completely, top with the cream cheese frosting.
Tips for Making Carrot Cake Recipe With Pineapple
Tip 1: Draining the crushed pineapple is a must. Too much liquid could throw off the consistency of the batter.
Tip 2: Grate fresh carrots rather than buying pre-shredded ones. They’re more flavorful and contain more moisture, which will help with the texture of the cake.
Tip 3: Ensure all your ingredients, like the eggs and cream cheese, are at room temperature for better results.
Tip. 4: If you’re using nuts, toast them slightly before adding to the batter for extra crunch and flavor.
FAQS For Carrot Pineapple Cake Recipe
Carrot cake can be stored in an airtight container to keep it moist. You can leave it at room temperature for about two days, but if you live in a warm climate or want it to last longer, store it in the refrigerator for up to five days.
For longer storage, you can freeze individual slices tightly wrapped in plastic wrap and placed in a freezer-safe container for up to three months.
Yes, you can bake the carrot cake a day or two before you plan to serve it. Be sure to store it in the fridge unfrosted and then frost it just before serving for the freshest and creamiest topping.
Yes, you can adjust the amount of powdered sugar in the frosting to suit your taste. Start with three cups for a less sweet option, and add more only if you prefer a sweeter frosting.
Carrot Cake Recipes
Carrot cake recipes are popular any time of the year, but especially during Easter and in the spring. People love homemade carrot cake because it's comforting and a yummy way to sneak a vegetable into dessert!
- Single-Layer Carrot Cake without Nuts
- Canned Carrot Cake Recipe
- Homemade Carrot Cake Cupcakes with Cream Cheese Frosting
- Carrot Poke Cake Recipe
- Cake Mix Carrot Cake Cookies
And there you have it - a carrot cake with a tropical twist that's sure to impress your friends and family. Whether you're serving it at a special occasion or simply treating yourself, this recipe is a guaranteed crowd-pleaser.
Dessert Recipes
📖 Recipe
Carrot Cake Recipe With Pineapple
Video
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it and dusting lightly with flour.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Pour the batter into the prepared baking dish and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- For the frosting, in a mixing bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Slice into squares, serve, and enjoy!
Notes
- Make sure to drain the crushed pineapple—too much liquid can mess up the batter’s consistency.
- Use freshly grated carrots instead of pre-shredded ones; they taste better and have more moisture, which helps with the cake’s texture.
- Let ingredients like eggs and cream cheese come to room temperature for the best results. And if you’re adding nuts, give them a quick toast first for extra crunch and flavor.
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