Carrot Pineapple Cake
Carrot pineapple cake is moist, loaded with freshly grated carrots and crushed pineapple, and topped off with a silky-smooth cream cheese icing. Toasted coconut flakes look oh-so-pretty and add a little crunch for the perfect balance of textures and flavor.
Seriously, this cake makes for a decadent finale to any meal, and I’m super excited to share it with you. I’ve tried so many carrot cakes over the years, but this variation with pineapple is my all-time favorite. It’s moist and flavorful, with toasted coconut adding a tropical flair to die for. My mouth is watering just thinking about it.
Oh, and how could I forget!!! This recipe is perfect for a decadent finale to any holiday meal. One time when I had invited friends over, I asked what they wanted for dessert. Would you like cheesecake or carrot cake? The quick and definite answer was carrot cake.
What Pineapple Does for Carrot Cake
I’ve never met anyone who doesn’t love carrot cake. Adding crushed pineapple takes an already beloved dessert over the top. Moist and tropical are a great combination. The natural sweetness of carrots and pineapple complements each other perfectly. Besides, it’s an ideal way to get your daily dose of fruits and veggies in.
Recipe Ingredients
- All-Purpose Flour – This pantry staple lays the foundation for this carrot cake. You can use a gluten-free flour substitute if you like, but take note that it may affect the flavor and texture of the cake.
- Spices – Cinnamon, allspice, and nutmeg give this carrot pineapple cake that traditional, warm spiced carrot cake flavor. My homemade pumpkin spice blend is another winner.
- Eggs and Butter – These guys make for a decadent, buttery cake. The eggs give it a good rise, and the butter makes it ultra-moist.
- Crushed Pineapple – This juicy tropical fruit takes carrot cake to a new level. Crushed pineapple has lots of juice, which keeps the cake moist and distributes well throughout.
- Carrots – This root veggie is super healthy and has a slightly sweet flavor that is delicious IMO, but subtle when combined with the rest of the ingredients in this recipe.
- Cream Cheese – This soft, rich cheese makes the base for our frosting and gives the perfect amount of tang to complement the fresh flavors of this cake.
- Toasted Coconut – This ingredient is optional, but I highly recommend adding toasted coconut for an added tropical flavor and the extra crunch. It’s sooooo delicious!
How to Make Carrot Pineapple Cake
The Cake
- Combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt, and set aside. (Photo 1)
- Beat the eggs until light and creamy with an electric mixer or stand mixer (about 2 minutes). (Photo 2)
- Add the light brown and granulated sugar gradually while continuing to beat for another 3 minutes. (Photo 3)
- Flavor – Next, add the butter, sour cream, oil, grated orange zest, and vanilla, and mix well. Scrape down the sides of the pan as you mix. (Photo 4)
- Combine – Dump the flour mixture into the egg mixture and continue mixing. (Photos 5-6)
- Stir in crushed pineapple, grated carrots, and raisins. (Photos 7-8)
- Divide the batter between two greased 9-inch cake pans. (Photo 9)
- Bake for 45-55 minutes at 325°F (160°C), or until the top is golden brown and a tester toothpick or knife inserted into the center of the cake comes out clean. (Photo 10)
- Cool – Let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack and let it cool completely.
Frosting
- Cream the butter and cream cheese with an electric mixer in a large bowl. (Photo 11)
- Sweet – Add powdered sugar a cup at a time until the frosting is smooth and creamy. Then mix in the vanilla extract. Refrigerate until ready to use. (Photo 12)
- Frost – Wait until your carrot pineapple cake is completely cool to spread the frosting over the top and sides. (Photos 15-18)
Recipe Tips and Tricks
- Add toasted pecans or walnuts to the batter and topping right along with the toasted coconut.
- Half the sugar and make a healthy quick bread for the perfect snack. Use one 9×5 or two 8×4 loaf pans and bake for about the same time. However, I’d start checking for doneness at around 40 minutes. Everyone’s oven is different.
- Replace the pineapple with canned peaches. Dice them and squeeze the extra juice out with the same process as the pineapple for a spring celebration.
- If your food processor has a grater attachment, that does a fantastic job grating carrots.
- Mince fresh pineapple or use store-bought crushed pineapple. Be sure to squeeze excess juice from the pineapple.
Make-Ahead and Storage Instructions
You can make this cake 24 hours ahead of time before you frost it. Simply follow the recipe instructions and refrigerate the cake after it cools. When ready to serve, frost it right out of the fridge, then slice and serve it!
Leftover cake stores well in the fridge for 3-5 days in an airtight container. If you prefer room temperature, you can keep this cake on your countertop for a day or two. I also love freezing slices individually for a quick fix or surprise guest.
What Pairs Well With Carrot Pineapple Cake
This recipe is beautiful as is, but if you want to get a little more creative with your decorations, candied pecans, caramel sauce, and homemade whipped cream can really dress it up.
Depending on the weather and time of day, you can also serve this dessert with a delicious hot or cold beverage. I love to have a slice with ginger tea and chai tea latte.
More Decadent Cake Recipes to Try
By Imma
Watch How to Make It
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This recipe post was published in March 2017 and has been updated with additional tips, new photos, and a video.
Carrot Pineapple Cake
Ingredients
Carrot Pineapple Cake
- 2 cups (220g) grated carrots with excess moisture squeezed out
- ⅔ cup (150g) crushed pineapple with excess moisture squeezed out
- 2¼ cups (270g) all-purpose flour
- 2 teaspoons (9g) baking powder
- ½ teaspoon (2-3g) baking soda
- 1 teaspoon (3-4g) ground cinnamon
- 1 teaspoon (3-4g) allspice
- ½ teaspoon (1-2g) nutmeg
- ½ teaspoon (3g) salt
- 4 large eggs
- ¾ cup (150g) granulated sugar
- ¾ cup (155g) light brown sugar (packed)
- 4 ounces (113g) butter, melted
- ¼ cup (62g) sour cream or Greek yogurt
- ½ cup (118ml) canola oil (or any neutral-flavored oil)
- 1 tablespoon (6g) grated orange zest
- 2 teaspoons (10ml) vanilla extract
- ½ cup (85g) raisins (optional)
Cream Cheese Frosting
- 4 ounces (113g) unsalted butter, softened
- 8 ounces (226g) cream cheese, softened
- 4-6 cups (450-670g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- 1-1½ cups (85-130g) toasted coconut (optional garnish)
Instructions
The Cake
- Preheat your oven to 325°F (160°C).
- Grease two 9-inch cake pans generously with cooking spray and set aside. Lining the bottom of the pans isn't a bad idea.
- Grate the carrots and squeeze excess moisture. Drain the crushed pineapple and squeeze the excess moisture. Add it to the carrots, and set aside.
- Combine the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt, and set aside.
- Using an electric mixer or stand mixer, beat the eggs until light and creamy (about 2 minutes).
- Gradually add the light brown and granulated sugar and continue beating for about 3 minutes.
- Next, add the melted butter, sour cream, oil, grated orange zest, and vanilla, and mix well. Scrape the sides of the bowl as you mix.
- Dump the flour mixture into the egg mixture and continue mixing.
- Stir in crushed pineapple, grated carrots, and raisins.
- Divide the batter between the prepared cake pans. Bake for about 45-55 minutes, or until the top is golden brown and a tester toothpick or knife inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack and let it cool completely.
Cream Cheese Frosting
- Beat the butter and cream cheese with an electric mixer in a large bowl.
- Add powdered sugar a cup at a time until the frosting is smooth and creamy.
- Beat in vanilla extract. Refrigerate until ready to use.
- Wait until your carrot pineapple cake is completely cool to spread the frosting over the top and sides.
- Once the cake is frosted, sprinkle toasted coconut on top and around the edges.
Tips & Notes:
- Double the spices and add ginger and cloves for a spice cake.
- For a perfectly moist cake, squeeze out as much liquid from the carrots and pineapple as possible after grating them.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Looking for a little more explanation of the carrot pineapple bread variation. The description states “half the sugar”. Is simply halving the sugar the only change to make it into a bread version? And if so, I assume a 9×5 pan would be appropriate? Thank you in advance!
Hi Malibu,
Great question! Yes, to make the bread variation of the Pineapple Carrot Cake, the main change is to cut the sugar in half—this tones down the sweetness, making it more of a breakfast-style or snack bread rather than a dessert.
A 9×5-inch loaf pan works perfectly! Just be sure to keep an eye on the bake time. Enjoy!!
Thank you for the reply!
I do love this cake first time making it turned out great. I love the way you break down each ingredient and tell what it does it very helpful for other recipes. I also like making my own version out of 1 or more recipes.
Awesome!!! I love hearing when people remake the recipe in their own version. Let me know how it goes once you have yours 🙂
This cakes looks great! Thank you for sharing the recipe and the many others. Have to try this one.
Thank you, I’m sure you will love it. Please let me know how it goes.
Do you cut the cake in to two layered or is the picture two cakes
I cut in two layers. However, you can also make it in two cake pans. Will be remaking recipe again in two cake pans.
This sounds fabulous. I was wondering if any other fruit could be used; my son hates pineapple and wondered if I could do another version.
Love Jillie
Hi Jillian. You can leave out the pineapple and just add 2/3 cup of squeezed grated carrots. Do let me know how it works out for you :)!
the recipe calls for allspice but doesn’t say anything about mixing it in the instructions. so I am just going to mix it in anyway.
I love carrot cake but have never had with pineapple in it. Sounds delicious. Will have to give this a try.
Can’t wait to hear how it works out for you.
I was looking for the video of how this is done. I really like that touch of showing how as I am a visual learner
Will add a video of this recipe on my to-do list. Thanks for stopping by, Pat! 🙂
AMEN to your statement about the death and resurrection of Jesus! 🙂 My dad LOVES carrot cake, so I will try this recipe and hopefully it will be the best he’s ever had.
He’ll definitely enjoy it.
can’t wait to try it love all your recipe
Thanks Rachel! Do let me know how it works out for you.
Would it be okay if I use the carrot pulp from a Huron slow juicer or would it be too dry?
Hi John Pierre ! I can’t say for sure. But it won’t hurt to give a try, I squeezed out all the juice form mine and it works out just fine.
Happy Cooking!!!!
What do mean by grated carrots (squeezed)
I mean, after grating the carrots you need to squeeze out the juice. This helps prevent the cake from being soggy.
This cake sounds amazing! I make one similar but without allspice. Instead the spices I use are cinnamon, ginger, cloves and nutmeg. I have to give this one a try. Thanks for the recipe! Happy Easter to you!!
Thanks! Do let me know how it works out for you Johanna. Happy Easter to you too!!!
Very Nice Cake! If there is a cake that’s a favorite of mine it’s this one. Though I haven’t had it in a long time it’s still a favorite. Generally don’t eat much for dessert or sweets. But grew up eating a lot of Cake especially this one and each individually as Cake as my Aunt was a Baking Boss. I’ve never been much for a baker. But I really need to try and bake a Cake and if anything this one at that. Check Notes point three and four for minor corrections.
Thanks Urban!
Can this cake be layer?
It sure can. You can divide the batter into two cake pans or slice it into two layers after baking.
Can ordinary pineapple be used in place of the Cannes ones? If yes how do i substitute.
Yes you can. Finely chop or coarsely pulse fresh pineapple. The squeeze excess liquid and use 2/3 cup pineapple.
I tried this and was very satisfied. Very delicious especially the cream cheese frosting. Usually I do not eat any kind of icing or frosting but girl, I couldn’t resist this! Love this cake! Thanks for sharing.
it looks yummy!