Pineapple Carrot Cake Recipe

If you’re craving something rich, moist, and full of warm spices, this pineapple carrot cake recipe delivers all that with ease. The crushed pineapple adds a soft, juicy texture that pairs perfectly with freshly grated carrots and creamy frosting. Whether you bake it for a party, holiday, or just a weekend treat, this cake is always a hit. Check out our banana cake recipe for another moist dessert favorite.

Why Pineapple Carrot Cake Works So Well

Flavorful, Moist, and Simple to Make

What sets this pineapple carrot cake recipe apart is how each bite is filled with balanced sweetness and spice. Crushed pineapple keeps the cake incredibly moist without making it soggy, while warm spices like cinnamon, nutmeg, and cloves create that comforting homemade flavor.

The Power of Pineapple in Baking

Crushed pineapple isn’t just a fruity bonus. It acts like a wet ingredient, helping the cake hold moisture for days. It blends smoothly with grated carrots and sugar, enhancing texture and flavor without overpowering the cake.

Ingredients Breakdown for the Perfect Pineapple Carrot Cake

Dry Ingredients and What They Do

Every great pineapple carrot cake recipe starts with the right foundation. Your dry ingredients aren’t just fillers, they’re key to texture and balance.

• All-Purpose Flour (2½ cups): This is the structural base of your cake. For best results, spoon and level it instead of scooping.
• Baking Powder & Baking Soda: These two leavening agents work together to give the cake a light and fluffy rise. One teaspoon of baking soda and two teaspoons of baking powder are the perfect balance here.
• Salt (½ teaspoon): A little salt sharpens all the other flavors in the batter. Don’t skip it.
• Ground Cinnamon (1½ teaspoons): Cinnamon adds warm sweetness and deep aroma. Essential in any spiced carrot cake.
• Cloves, Ginger, Nutmeg (½ teaspoon each): These add complexity, giving the pineapple carrot cake a slightly bold, bakery-style finish.

Together, these dry ingredients create a soft, tender crumb with just the right lift.

Wet Ingredients and Flavor Enhancers

This pineapple carrot cake recipe shines in the way it balances moisture with flavor. The wet ingredients do more than just hydrate—they enrich every bite.

• Vegetable or Canola Oil (1 cup): The key to a super-moist cake. Oil gives the batter a rich, dense quality without heaviness.
• Brown Sugar (1¼ cups): Choose light or dark brown sugar for added depth and a hint of molasses flavor.
• Granulated Sugar (⅓ cup): Adds sweetness without overpowering. This balance of sugars keeps the cake perfectly sweet.
• Eggs (4 large, room temperature): Eggs provide structure and help the cake hold together. Make sure they’re at room temp for even mixing.
• Vanilla Extract (1 tsp): Adds warmth and rounds out the sweetness of the pineapple and spices.
• Crushed Pineapple (1 cup, drained): The star of the show. Pineapple keeps the cake moist and tender. Canned crushed pineapple is convenient, but you can use freshly crushed fruit too.
• Shredded Carrots (2 cups): Always grate your own. Pre-shredded carrots from the store are often too dry and lack flavor.
• Chopped Walnuts (1 cup): Add nutty crunch and flavor. Optional, but recommended for that classic texture.

This combo of rich sugars, juicy fruit, and flavorful oil is what gives this cake its signature taste and long-lasting moisture.

Pineapple Carrot Cake Recipe

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• Author: Jessica
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

This pineapple carrot cake is ultra-moist, perfectly spiced, and topped with rich cream cheese frosting. Ideal for holidays or casual dessert cravings.

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Ingredients

2½ cups all-purpose flour (312g)

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1½ tsp ground cinnamon

½ tsp ground cloves

½ tsp ground ginger

½ tsp ground nutmeg

1 cup canola or vegetable oil (240ml)

1¼ cups packed brown sugar (250g)

⅓ cup granulated sugar (67g)

4 large eggs, at room temperature

1 tsp pure vanilla extract

2 cups shredded carrots (260g, ~4 large)

1 cup crushed pineapple, drained (8 oz)

1 cup chopped walnuts (125g)

Cream Cheese Frosting:

8 oz cream cheese, softened (226g)

½ cup unsalted butter, softened (113g)

3 to 3¼ cups confectioners’ sugar (360g–400g)

1 tsp vanilla extract

⅛ tsp salt

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Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×13-inch glass pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.

3. In a separate bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.

4. Pour wet ingredients into dry ingredients and mix until just combined.

5. Fold in the shredded carrots, crushed pineapple, and chopped walnuts.

6. Spread the batter evenly into the prepared pan.

7. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

8. Remove from oven and allow to cool completely on a wire rack.

9. In a large bowl, beat the cream cheese and butter until smooth and creamy.

10. Add confectioners’ sugar, vanilla, and salt. Beat on low, then high until fluffy. Add more sugar if thicker consistency is needed.

11. Spread frosting evenly on cooled cake.

12. Refrigerate the frosted cake for 30 minutes before slicing.

13. Serve chilled or at room temperature. Store leftovers covered in the fridge up to 5 days.

Notes

Instead of 1 cup of oil, you can use ½ cup unsweetened applesauce and ½ cup oil for a lighter version.

Use freshly grated carrots for maximum moisture—avoid pre-shredded store-bought ones.

This cake can be baked as cupcakes, a Bundt, or layered cake.

Frosted or unfrosted cake freezes well for up to 3 months. Thaw overnight in the refrigerator.

You may decorate with walnuts, coconut flakes, cinnamon, or pineapple slices.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Preparing the Pineapple Carrot Cake Batter

Mixing the Dry and Wet Ingredients Separately

To get that perfectly moist and fluffy texture, the way you mix your batter matters just as much as what’s in it. Start by preparing two separate bowls: one for dry, one for wet.

1. In a large bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Make sure they’re evenly blended to avoid pockets of any single spice or leavening agent.
2. In a medium bowl, whisk your wet ingredients: oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until the mixture looks smooth and cohesive. This base ensures the sugars are well-dissolved before introducing them to the flour.

Once both mixtures are ready, slowly pour the wet ingredients into the dry. Gently whisk or stir until just combined. It’s important not to overmix here. Overmixing can activate the gluten in the flour too much, resulting in a tough or chewy cake instead of one that’s light and moist.

Folding in the Carrots, Pineapple, and Walnuts

Now comes the magic—those flavorful mix-ins that define this pineapple carrot cake recipe.

• Add the grated carrots first and fold them gently into the batter. Their moisture and texture begin blending right away.
• Next, fold in the drained crushed pineapple. Make sure the pineapple is well-drained but still juicy. It should add moisture without making the batter soupy.
• Finally, add the chopped walnuts. This adds that satisfying crunch and a bit of buttery richness in each bite.

Use a silicone spatula or large spoon for folding. Stir gently just until the mix-ins are evenly distributed.

Your batter should now look thick but pourable, with a speckled look from the grated carrots and visible texture from the nuts and pineapple. At this point, your oven should be preheated and your pan greased—because once the batter is ready, it’s time to bake it immediately.

Baking the Perfect Sheet Cake

Prepping the Oven and Pan

When your batter is ready, don’t wait. You want to get it in the oven while the leavening agents are still active.

• Preheat your oven to 350°F (177°C). Always let your oven fully reach temperature before baking. An oven thermometer is useful to ensure accuracy.
• Grease a 9×13-inch glass baking dish using either nonstick spray, butter, or a light coating of oil. A glass dish bakes more evenly and retains heat better, giving you a perfectly golden top without burning the edges.

Pour the batter into the prepared pan, smoothing the top with a spatula. The batter should fill the pan evenly without overflowing the sides.

Baking Tips for Moist and Even Results

Bake the pineapple carrot cake for 45 to 55 minutes. The actual time can vary depending on your oven, the type of pan you use, and your altitude. So keep an eye on it.

Here’s how to know it’s done:

• Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is ready.
• If the edges start to brown too quickly, loosely cover the top with aluminum foil about halfway through the bake. This helps prevent the top from overcooking while the middle continues to bake.

Once baked, remove the pineapple carrot cake from the oven and place it on a wire rack. Allow it to cool fully in the pan. A minimum of 45 minutes is needed before frosting, but placing it in the refrigerator can help speed up the process.

Making the Cream Cheese Frosting

Ingredients for Creamy Perfection

The rich, tangy frosting is the final layer of flavor in this pineapple carrot cake recipe, and it only takes a few ingredients to get it right:

• 8 oz full-fat cream cheese, softened to room temperature
• ½ cup (113g) unsalted butter, also softened
• 3 to 3¼ cups confectioners’ sugar, sifted
• 1 tsp pure vanilla extract
• ⅛ tsp salt

The cream cheese must be the brick-style, not spreadable tubs, to ensure a thick and stable frosting. Room temperature butter and cream cheese are crucial for smooth mixing without lumps.

Whipping It All Together

In a large mixing bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer fitted with a paddle or whisk attachment. Start on high speed until the mixture is smooth and creamy — this usually takes about 1 minute.

Next, add 3 cups of confectioners’ sugar, vanilla extract, and the salt. Beat on low speed for about 30 seconds to combine, then switch to high speed and whip for 2 full minutes. If you prefer a firmer or sweeter frosting, go ahead and mix in the remaining ¼ cup of sugar.

The result should be a light, fluffy, and spreadable frosting that’s firm enough to hold shape but soft enough to spread easily.

Spreading and Setting the Frosting

Once the pineapple carrot cake is completely cool, spread the frosting evenly across the top using an offset spatula or a regular butter knife. For an ultra-smooth finish, start from the center and work outward in long, gentle strokes.

After frosting, refrigerate the pineapple carrot cake for 30 minutes. This helps the frosting set and makes it easier to slice cleanly without smearing.

If you’re feeling creative, now’s the time to add optional toppings like:

• A light sprinkle of chopped walnuts
• A pinch of cinnamon powder
• Toasted coconut flakes
• Decorative pineapple slices or zest curls

Storage and Make-Ahead Tips

How to Store Pineapple Carrot Cake for Lasting Freshness

One of the best things about this pineapple carrot cake recipe is how long it stays moist — even days after baking.

Here’s how to store it properly:

• Refrigerator: After frosting, cover the cake tightly with plastic wrap or foil. It will stay fresh in the fridge for up to 5 days.
• Serving: You can serve it cold straight from the fridge or bring it to room temperature for a softer, more flavorful bite. Both ways taste amazing.

Avoid storing it at room temperature if frosted, as cream cheese can spoil quickly.

Make-Ahead and Freezing Instructions

Need to prep in advance? No problem — this cake is freezer-friendly in both frosted and unfrosted forms.

Make-Ahead (Unfrosted):

• Bake the pineapple carrot cake and let it cool completely.
• Wrap the entire sheet cake tightly in plastic wrap, then again in foil.
• Refrigerate for up to 2 days, or freeze for up to 3 months.

Make-Ahead (Frosted):

• Once frosted and chilled, wrap the whole pan (or individual pieces) tightly in plastic wrap.
• Freeze for up to 3 months.
• To thaw, place in the refrigerator overnight. You can then serve it cold or bring to room temperature.

Portioning and Leftovers

For easy portioning, especially after refrigerating, use a sharp serrated knife and wipe clean between cuts. You can also cut the cake into squares and freeze them individually for convenient single servings.

Variations of the Pineapple Carrot Cake

Cupcake, Bundt, and Layer Cake Options

This pineapple carrot cake recipe isn’t just for sheet pans. Its versatile batter can easily be transformed into different cake formats without compromising taste or texture.

Pineapple Carrot Cupcakes

Want single-serve treats? This recipe yields 24–28 cupcakes.

• How to do it: Line your muffin tin with paper liners.
• Bake at 350°F for 19–22 minutes.
• Use a toothpick to check doneness, and cool fully before frosting.

Pineapple Carrot Layer Cake

This batter also makes a rich and festive 2- or 3-layer cake.

• Divide evenly into 8-inch or 9-inch round pans.
• Bake each layer for 25–30 minutes, or until a toothpick comes out clean.
• Double the frosting amount to cover layers fully.

Pineapple Carrot Bundt Cake

Prefer something more elegant? Bake this recipe in a 10-inch Bundt pan.

• Bake for 55–70 minutes at 350°F.
• Let it cool for 30 minutes in the pan before inverting onto a wire rack.
• The result is a visually stunning, ultra-moist cake perfect for special events.

Optional Ingredient Swaps and Add-ins

This recipe is flexible, so feel free to make it your own with these tweaks:

• Applesauce substitute: Replace ½ cup of oil with ½ cup unsweetened applesauce for a lighter option.
• Raisin addition: Add ½ cup of raisins for extra chewiness.
• Coconut flakes: Stir in ½ cup of unsweetened coconut for more texture.
• No nuts? Skip the walnuts or replace with pecans, sunflower seeds, or leave them out entirely.

Dietary Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Nut-Free: Omit walnuts and avoid any nut-based toppings.
• Dairy-Free: Substitute dairy-free butter and vegan cream cheese for frosting.

No matter how you tweak it, this pineapple carrot cake recipe is a reliable crowd-pleaser.

Troubleshooting and Expert Tips

Why Your Pineapple Carrot Cake Might Not Turn Out Right

Even the best pineapple carrot cake recipe can go wrong if you skip a step or use the wrong ingredient. Let’s break down the usual baking hiccups and how to avoid them.

Problem: The Cake Is Too Dry

• Possible Cause: Overbaking or using pre-shredded carrots
• Fix: Bake only until a toothpick comes out with a few moist crumbs. Always use freshly grated carrots for maximum moisture. Pre-packaged ones are too dry and don’t blend well into the batter.

Problem: The Center Is Undercooked

• Possible Cause: Oven temperature too low or overfilled pan
• Fix: Use a properly preheated oven and always check doneness in the center. If needed, cover the top with foil and extend bake time by 5–10 minutes.

Problem: Frosting Is Runny

• Possible Cause: Warm cake or overbeaten frosting
• Fix: Let your pineapple carrot cake cool completely before frosting. Also, don’t overmix the frosting — just whip until fluffy. If it’s still soft, refrigerate for 10–15 minutes to firm it up.

Problem: Cake Didn’t Rise

• Possible Cause: Expired baking soda or baking powder
• Fix: Test your leavening agents before using. Replace anything older than six months for best results.

Pro Tips from Experienced Bakers

Mastering a pineapple carrot cake recipe takes a little finesse. Here’s what seasoned home bakers and pastry chefs recommend:

• Always measure flour correctly: Spoon it into your measuring cup and level it off with a knife. Scooping compacts the flour and leads to dense cake.
• Use room temperature eggs: They mix more evenly and help with a better crumb structure.
• Drain the pineapple thoroughly: It should be moist, not dripping wet. Excess liquid can make the cake soggy and affect baking time.
• Cool the cake in the pan: A warm cake is fragile. Letting it rest in the pan prevents breakage and locks in moisture.
• Refrigerate before slicing: Chill the cake for 30 minutes after frosting. This makes slicing cleaner and improves flavor balance.

Decorating and Serving Ideas

Simple Decoration Ideas That Make It Pop

You don’t need professional skills to make your pineapple carrot cake recipe look stunning. With a few simple touches, you can elevate your pineapple carrot cake from homemade to bakery-worthy in minutes.

Classic Toppings That Work Every Time

• Chopped Walnuts: Sprinkle across the top of the frosting for added crunch and visual contrast.
• Ground Cinnamon Dusting: A pinch of cinnamon not only looks elegant but enhances the warm spice flavor.
• Toasted Coconut Flakes: Adds texture and a tropical hint that complements the pineapple.
• Pineapple Slices or Zest: Thinly sliced pineapple or small curls of zest offer a pop of color and flavor.

Presentation Tips for a Clean Look

• Use an offset spatula to apply the frosting evenly. Start in the middle and work your way outward for a smooth finish.
• Chill the cake after frosting for at least 30 minutes to allow clean slicing and keep the layers neat.
• Serve on a white or wood-toned platter to make the warm colors of the cake stand out.

When and How to Serve This pineapple carrot Cake

This pineapple carrot cake recipe fits in perfectly at:

• Family brunches
• Holiday dinners
• Birthday parties
• Spring and summer potlucks

Because of its soft texture and creamy frosting, it’s best served slightly chilled or at room temperature — especially if you want to highlight the spices and tanginess of the cream cheese.

For gatherings, pre-cut the pineapple carrot cake into equal squares before serving to keep things simple and mess-free. Want an extra polished touch? Add a small mint leaf or edible flower on top of each slice.

Conclusion

This pineapple carrot cake recipe offers the perfect blend of sweet, moist texture and warm spice. Whether you’re making a simple sheet cake, party cupcakes, or a show-stopping Bundt cake, this dessert is guaranteed to please. The addition of crushed pineapple adds something special — moisture, flavor, and a unique twist on a classic favorite.

Keep it classic with smooth cream cheese frosting and a sprinkle of chopped walnuts, or get creative with coconut flakes, pineapple slices, and decorative garnishes. However you serve it, this pineapple carrot cake delivers every single time.

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