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.

Carrot pineapple cake with a slice cut and served on a white plate.

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.

Forking into a decadent slice of carrot cake with crushed pineapple.

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

Mix the dry ingredients, beat the eggs, add the sugar and add the rest of the wet ingredients.

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)

Mix the dry and wet ingredients, then stir in the carrots, pineapple and raisins.

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)

Pour the batter into the prepared cake pans and bake.

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)

Slicing up a finished cake for a spectacular dessert.

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.

Top view of decadent cake with pineapple and carrots. Serving up a slice for pure joy.

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