carrot cake with pineapple recipe

Written BySheba G Updated On
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The Best carrot cake with pineapple recipe

This carrot cake with pineapple recipe is one of my absolute favorites. It is so moist and flavorful, and the pineapple adds a wonderful sweetness that my whole family loves. My kids actually ask for this cake for their birthdays, and I always make it for our spring get togethers. It is a great way to sneak in some extra fruit and vegetables, and it feels a little bit healthier than a traditional cake. The cream cheese frosting is the perfect finishing touch, and it is simple to put together for any occasion. I have been making this for years, and it never fails to get compliments. It is a perfect recipe for Easter, a potluck, or just a Sunday dessert.

Classic Carrot Cake with Pineapple and Cream Cheese Frosting

4.6 from 1737 votes

This incredibly moist carrot cake is made with crushed pineapple, shredded carrots, and warm spices. Topped with a rich and tangy cream cheese frosting, it is a perfect dessert for any celebration.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely shredded carrots (about 4 medium carrots)
1 cup crushed pineapple, drained well

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk, if needed for consistency

👨‍🍳Directions

1Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
2In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3In a large bowl, beat the sugar, oil, eggs, and vanilla extract with an electric mixer until well combined.
4Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5Fold in the shredded carrots and drained crushed pineapple with a spatula until evenly distributed.
6Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7Let the cake cool completely in the pan on a wire rack before frosting.
8To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
9Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Add the vanilla extract and beat until fluffy. If the frosting is too thick, add the milk one teaspoon at a time until it reaches a spreadable consistency.
10Spread the frosting evenly over the cooled cake. Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 380mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: Make sure to drain the crushed pineapple very well to prevent the cake from being too wet. For extra flavor, you can add 1/2 cup of chopped walnuts or pecans to the batter. The cake can be stored in the refrigerator for up to 3 days.

Watch Video Of How Classic Carrot Cake with Pineapple and Cream Cheese Frosting Works

This carrot cake with pineapple recipe is always a good idea for any occasion. It works perfectly for family gatherings, holiday dinners, or just a simple weekend treat. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Carrot Cake with Pineapple and Cream Cheese Frosting

1. Can I use a different type of pan for this carrot cake?

Yes, you can. You can bake this batter in two 9 inch round cake pans for a layered cake. Just adjust the baking time to about 25 to 30 minutes. You can also use a bundt pan and bake for 40 to 45 minutes. Always check for doneness with a toothpick.

2. How do I make sure my cream cheese frosting is not runny?

The key is to use block style cream cheese, not the spreadable kind in a tub. Make sure your cream cheese and butter are softened but not melted. Beat them together until smooth, then gradually add the powdered sugar. If the frosting seems too soft, you can refrigerate it for 15 to 20 minutes before spreading it on the cake.

3. Can I add raisins or nuts to this recipe?

Absolutely. Many people love adding 1/2 cup of raisins or 1/2 cup of chopped walnuts or pecans. Fold them in with the carrots and pineapple. It adds a nice texture and extra flavor.

4. How should I store leftover carrot cake with pineapple?

Because of the cream cheese frosting, this cake needs to be stored in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 3 to 4 days. Let it sit at room temperature for about 15 minutes before serving for the best texture.

5. Can I make this carrot cake ahead of time?

Yes, this is a great make ahead dessert. You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and keep them at room temperature. Make the frosting and frost the cake the day you plan to serve it. The frosted cake can also be refrigerated for up to 24 hours before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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