carrot cake pineapple recipe

Written BySheba G Updated On
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The Best carrot cake pineapple recipe

I’ve been making this carrot cake pineapple recipe for my family for years, and it’s always a hit. I love how the sweetness of the pineapple pairs with the spices in the carrot cake, and the texture of the cream cheese frosting is just perfect.

My kids have grown up on this recipe, and now they’re asking me to make it for their own families. It’s a great recipe for special occasions, but also works well for everyday meals.

I like to think that it’s one of those recipes that’s good for you too – all that fiber from the carrots and pineapple is amazing for your digestive system. Plus, it’s just so easy to make ahead of time and refrigerate or freeze until you’re ready to serve.

I’ve even started using this recipe as a base for other desserts, substituting in different fruits and flavors to keep things interesting. And let’s not forget about the leftovers – this cake is just as delicious cold as it is warm, so don’t be afraid to serve it at room temperature if you need to.

One of my favorite things about this recipe is how versatile it is – you can make it in a large sheet pan or individual muffins, depending on your needs. And if you’re feeling fancy, you can even top it with chopped nuts or shredded coconut for extra texture and flavor.

I’ve made this recipe so many times that I’ve lost count – but every time is still a joy.

Carrot Cake with Pineapple Filling

4.7 from 1998 votes

A moist and flavorful carrot cake with a tangy pineapple filling, perfect for any occasion. This recipe combines the classic carrot cake with a tropical twist, making it a unique and delicious dessert.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Carrot Cake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 tsp vanilla extract
2 cups grated carrots

For the Pineapple Filling

1 can (20 oz) crushed pineapple, drained
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup water

For the Cream Cheese Frosting

16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking dish.
3In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Set aside.
4In a separate bowl, beat the eggs and sugar until well combined.
5Add the vegetable oil and vanilla extract, mixing until smooth.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Stir in the grated carrots.
8The batter will be thick.
9Pour the batter into the prepared baking dish.
10Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11While the cake is baking, prepare the pineapple filling.
12In a saucepan, combine the drained pineapple, sugar, cornstarch, and water.
13Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
14Remove from heat and let it cool slightly.
15Once the cake is done, remove it from the oven and let it cool for 10 minutes.
16Then, using a spoon, create small indentations in the cake to hold the pineapple filling.
17Spoon the filling over the cake, spreading it evenly.
18In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
19Gradually add the powdered sugar, mixing until light and fluffy.
20Stir in the vanilla extract.
21Spread the frosting evenly over the pineapple filling and the cake.
22Refrigerate for at least 1 hour before serving to allow the frosting to set.

🔧Equipment

Mixing bowl
Electric mixer
9×13-inch baking dish
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a healthier option, you can reduce the amount of sugar in the filling and frosting. Also, you can add chopped nuts to the cake batter for added texture.

This carrot cake pineapple recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner.

It’s easy to make ahead of time and store in the fridge or freezer until you’re ready to serve.

Plus, with its creamy frosting and moist texture, it’s sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Carrot Cake with Pineapple Filling

Q: What type of carrots are best for this recipe?

For this carrot cake pineapple recipe, I like to use fresh carrots that are sweet and tender – often referred to as ‘baby’ carrots or ‘young’ carrots.

Q: Can I substitute other types of sugar in this recipe?

No, you should not substitute other types of sugar in this recipe.

Q: Is it okay if my pineapple isn’t ripe yet?

No, your pineapple should be ripe before using it in this recipe.

Q: Can I make this recipe gluten-free?

Yes, you can make this carrot cake pineapple recipe gluten-free by substituting gluten-free flours.

Q: Can I store leftover cake at room temperature?

No, leftover cake should be stored in the refrigerator at all times.

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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