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Pineapple Carrot Cake is ultra fluffy and moist, and is flavored with fresh carrots, juicy pineapple, and cozy spices like cinnamon and ginger. Top it all off with a silky cream cheese frosting for the perfect springtime cake!
Why you’ll love this Carrot Cake:
This cake has the most fluffy & moist cake layers I’ve ever tasted. The pineapple adds a bright flavor that beautifully compliments the carrot and cozy spices (trust!). And, the silky cream cheese frosting finishes everything off beautifully.
Ingredient Overview:
- Carrots – Be sure to grate carrots finely – on a box grater, there are large holes on one side, and small on the other side. Use the small holes, or you’ll have awkwardly large pieces of carrot in your cake. I don’t recommend using a bag of pre- shredded carrot, as the pieces will be too large.
- Pineapple – We’re using canned crushed pineapple here so there aren’t awkwardly large chunks of pineapple either! Don’t like pineapple? Try my Classic Carrot Cake instead!
- All-Purpose Flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Vegetable Oil – Vegetable oil keeps this cake super moist! (Seriously – I’ve had a test slice in my fridge for a week, and it’s still pretty dang good!)
- Powdered sugar – Also known as confectioners’ sugar – there’s no need to sift this for your frosting! As long as you mix everything in as directed, it really doesn’t need to be sifted.
Recipe Variations:
- Dairy-free – Great news! This cake is already dairy-free. To make the frosting dairy-free, use your favorite dairy-free butter and cream cheese.
- Nuts – Add 3/4 to 1 cup of chopped pecans or walnuts to your carrot cake, if desired.
- Raisins – Add 3/4 to 1 cup of golden raisins, if desired.
- Coconut – Add 3/4 to 1 cup of shredded coconut, if desired.
How to Make Pineapple Carrot Cake:
Step 1: Make the Cake Batter. Combine the oil, sugars, eggs, and vanilla in a large mixing bowl. Stir in the dry ingredients, then fold in the carrots and pineapple.
Step 2: Bake the Cake Layers. Divide the batter into three prepared 9-inch cake pans and bake as directed in the recipe card below.
Step 3: Make the Frosting. Cream the butter in a large bowl with an electric mixer or stand mixer, then mix in the powdered sugar and remaining ingredients. Mix in the cubed cream cheese last.
Step 4: Frost the Cake. Place one cake layer on your cake plate or cake stand and brush with the pineapple simple syrup (optional), then frost with 1 and 1/2 cups of frosting.
Repeat with the next layer, then add the top layer upside down (for a flat top!) and frost the top and sides of the cake in a light crumb coat. Chill for 15-30 minutes, then apply the remaining frosting. See decorating tools in the “special tools” section below.
Serving + Storing:
Let cake chill in the fridge about 20-30 minutes or up to overnight before slicing and serving. If chilling overnight, let it sit out for 30 minutes or so so the frosting isn’t so solid from being chilled. Store leftovers in an airtight container (press plastic wrap over the cut portion of the cake) in the fridge for 4-5 days.
This cake does feed a crowd, so make my Mini Carrot Cake for a small group!
Expert Success Tips:
- Kitchen Scale– A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
FAQs:
Yes! Bake in two 8-inch or 9-inch round pans, or one 9×9 square pan. It will take less time to bake in the rounds than I’ve indicated below, and more time in the square.
Yes, you can bake the full quantity of batter in 3, 8-inch pans. They’ll need to bake a bit longer. You can also bake the full quantity of batter in a 9×13 pan, starting with a similar bake time to what I’ve given, adding a few more minutes at a time until done.
Sugar is hydroscopic, meaning it attracts water, so dissolving it (mixing it well) into the butter first helps prevent it from drawing moisture out of the cream cheese (it has a moisture content of 55%!), which can make the frosting too soft or weepy.
Yes! These cakes are very moist and will stick a bit if you skip this step.
Yes. You can wrap the baked & cooled cake layers in plastic wrap, then seal tightly in ziploc bags. Freeze for 1-2 months, and thaw at room temperature before frosting.
Yes, I think that would work fine. Fill liners 2/3 full and bake, starting at 10-12 minutes and going up to 16-20, checking for doneness in the same way indicated in the recipe card.
Special Tools:
- Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.
- Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process a breeze!
More Easter Recipes to Love:
- Ultra Plush Lemon Loaf
- Classic Cheesecake with Strawberry Sauce
- Blueberry Lemon Thumbprint Cookies
- Restaurant-Level Stuffed French Toast
- Cheddar & Gruyere Drop Biscuits
- Key Lime Pie Bars
- Mini Quiche Cups with Bacon & Cheddar
- Lamb Chops with Shallot & Thyme Pan Sauce & Smashed Potatoes
Did you make this recipe? Snap a photo and leave a comment!
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Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting
Ingredients
For the Pineapple Carrot Cake
- 4 large eggs, at room temperature
- 1 cup brown sugar, packed, 210 grams
- 1 cup granulated sugar, packed, 204 grams
- 1 and 1/2 cups vegetable oil, 345 mL
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, spooned & leveled, 260 grams
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1 and 1/2 tsp nutmeg
- 1 tsp ginger
- pinch of salt
- 3 cups finely grated carrot, 5-6 large carrots, 300 grams
- one 8 ounce can crushed pineapple, drained, 226 grams
- optional mix-ins: 1 cup golden raisins, 1 cup chopped walnuts or pecans, 1 cup shredded coconut
Pineapple Simple Syrup (Optional)
- 1/3 cup reserved pineapple juice from crushed pineapple, See note
- 1/3 cup granulated sugar , 68 grams
Cinnamon Cream Cheese Frosting
- 1 and 1/2 cups + 2 tbsp salted butter, softened at room temperature , 367 grams
- 16 oz cream cheese, softened at room temperature , use full-fat blocks, 454 grams
- 6 to 7 cups powdered sugar , 690 grams (6 cups) to grams 805 (7 cups)
- 1-2 tbsp heavy cream, as needed
- pinch of salt
- 1/2 tsp cinnamon, or more to taste
- 1 tbsp vanilla extract
Instructions
- Prep: Preheat oven to 325° F. Grease (i use shortening) & line three 9-inch round cake pans with parchment rounds, greasing over the parchment and flouring the entire inside of the pan, tapping out the excess. Place the pineapple in a sieve to drain. I do this over a glass measuring cup to reserve the liquid for a pineapple simple syrup. Grate your carrots.
- Start the Cake Batter: Add the eggs to a large mixing bowl and beat with mixer for 30 seconds on medium, until they're beaten. Add sugars and beat on medium high until light and fluffy, 1 minute. Whisk in the oil and vanilla.4 large eggs, at room temperature , 1 cup brown sugar, packed, 1 cup granulated sugar, packed, 1 and 1/2 cups vegetable oil, 1/2 tsp vanilla extract
- Finish the Cake Batter: Add the dry ingredients and whisk until just combined. Stir in the grated carrot and drained pineapple.2 cups all-purpose flour, spooned & leveled, 2 tsp baking soda, 2 tsp baking powder, 1 tbsp cinnamon, 1 and 1/2 tsp nutmeg, 1 tsp ginger, pinch of salt, 3 cups finely grated carrot, one 8 ounce can crushed pineapple, drained, optional mix-ins: 1 cup golden raisins, 1 cup chopped walnuts or pecans, 1 cup shredded coconut
- Bake: Divide batter between your three prepared pans. Bake for 22-26 minutes. A toothpick inserted in the center will pull out moist crumbs, but shouldn't have wet batter. Let cakes cool in the pans on wire racks for 10 minutes before inverting to cool completely. Total batter weight is about 1660 grams, so add 553 grams of batter to each pan.
- Make the Pineapple Simple Syrup (Optional): Add the reserved pineapple juice and equal parts sugar to a small saucepan. Bring to a boil, stirring occasionally, then reduce heat to low, and whisk constantly until sugar is dissolved. This will only take a few minutes. Set in fridge to cool.1/3 cup reserved pineapple juice from crushed pineapple, 1/3 cup granulated sugar
- Make the Frosting: Beat butter in a large mixing bowl on high speed until creamy – 30 seconds to 1 minute. Add powdered sugar, 2 cups at a time, mixing between each until creamy. Add 1-2 tbsp of heavy cream to help things come together. Add vanilla extract, cinnamon, and salt and mix. Add cubed room temperature cream cheese, and mix well. (Adding this last prevents a weepy frosting – see more in blog post). Taste and adjust spice or powdered sugar as desired.1 and 1/2 cups + 2 tbsp salted butter, softened at room temperature , 16 oz cream cheese, softened at room temperature , 6 to 7 cups powdered sugar , 1-2 tbsp heavy cream, as needed, pinch of salt, 1/2 tsp cinnamon, or more to taste, 1 tbsp vanilla extract
- Assemble the Cake: Place one cake layer on a cake stand and brush with a light layer of pineapple simple syrup, then frost with 1 and 1/2 cups of frosting. Repeat with the next layer, then add the top layer upside down (for a perfectly flat top!) and frost the top and sides of the cake in a light crumb coat. Chill for 15-30 minutes, then apply the remaining frosting. See decorating tools in the "special tools" section above.
- Serve & Store: Let cake chill in the fridge about 20-30 minutes or up to overnight before slicing and serving. If chilling overnight, let it sit out for 30 minutes or so so the frosting isn't so solid from being chilled. Store leftovers in an airtight container (press plastic wrap over the cut portion of the cake) in the fridge for 4-5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this recipe be used in a bundt pan? Cooking time?
Hi Tom! I haven’t tried this cake in a bundt pan and I’m not sure if it would work well or not. I suspect it may not be quite sturdy enough for that, but you can certainly try it!
Literally the PERFECT carrot cake! I love to add a layer or two of caramel sauce (she also has a wonderful recipe for that) as an extra sweet touch!
So glad to hear you enjoyed this recipe, Essence!
Glad to hear you liked the caramel sauce, too! Please be sure to leave a review on that one if you have a minute 🙂 Thank you!
So moist and fluffy! The pineapple makes the carrot cake; an absolute must have recipe!!
So glad to hear you enjoyed this recipe, Autumn!
I am going to make this and use coconut oil to replace the vegetable oil – hope it works. I have been making cookies using coconut oil for a couple of years now and really like the results – never tried it in a cake!
Hi Margie! Let me know how it turned out.
Hi! If not adding any optional mixins, can I reduce the oil amount without it affecting the cake?
Hi Rekha! No, you can not reduce the oil without it affecting the cake. Let me know how you like the recipe!
Do you know what temperature to bake at and for how long if I am using a 9×13 in pan?
Hi Rekha! I would start at about 25 minutes and add time from there, until done as directed in the recipe card. Let me know how you like the recipe!
Hi. I’m about to bake this carrot cake for Easter brunch. At what point do I add the nuts? Did I miss it in your recipe? Thanks
Hi Patty! You can fold in 1 cup of chopped walnuts or pecans with the carrots, if using. Let me know how you like the recipe!
Best carrot cake and frosting ever! It was a huge hit with everyone
Glad to hear it, Patty!
This recipe came out great! By far the best cream cheese frosting I’ve ever made and the cake is soOo moist!! Thanks for the tips, and mentioning the items needed to make this the best cake ever! They were very helpful!
So glad to hear you enjoyed this recipe, Jasmine!
Hi, I am about to try this recipe and I was wondering if I can bake it in one piece and tort it to get the layers, instead of baking it in three separate cake pans. You are suggesting 3 cake pans 9 inch, I have a 10 inch. Of course the baking time should be adjusted. If you have any suggestions on that, it would be very helpful. Thank you very much!
Hi Marketa! Sorry, I’m not sure what you mean by “tort” but yes you could bake this entire cake recipe in one 9×13 pan with tall sides (so not a 9×13 cookie sheet, an actual baking dish). You could then slice that rectangular cake into thirds and stack them to make a rectangular three layer cake. When you say a 10-inch pan do you mean a 10-inch round or a 10-inch square or what? Happy to help more with some more info!
Hi there! I’d love to make this recipe for 6 inch pans (I have 3). How should I adjust? Thank you!
Hi Trinity! A half batch of this recipe would fit three 6 inch pans. Let me know how you like the recipe!
Hi! Can you use olive oil or avocado oil on place of the vegetable oil? Thanks!
Hi Avery! I think avocado would have a more neutral flavor and would be better for this recipe. Let me know how you like the recipe!