Pineapple Carrot Cake

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10 -12
Calories 699 kcal
Author AfricanBites


  • 2 1/4 cups (288grams )All Purpose Flour
  • 2- teaspoons of Baking Powder
  • ½ teaspoon baking soda
  • 1 teaspoon. ground Cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon salt
  • 1 teaspoon Nutmeg
  • 4 ounce (113 grams) melted butter
  • ½ cup (112 grams) canola oil
  • ¼ cup (50grams) sour cream or greek yogurt
  • ¾ cup (150grams) granulated sugar
  • ¾ cup light brown (165grams)sugar)
  • 1 tablespoon grated orange rind.
  • 4 large eggs
  • 2 cups grated Carrots squeezed
  • 2 teaspoons vanilla extract
  • 8- ounce can crushed pineapple in its own juice well drained or 2/3 cup crushed pineapple
  • ½ cup raisins optional
  • 4 ounce 113 unsalted butter, softened
  • 8 ounces 225gramscream cheese, softened
  • 4-6 cups 440-660gramspowdered (icing)sugar
  • 1 teaspoon vanilla extract
  • 1- 11/2- cup toasted coconut optional garnish.


  1. Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside.
  2. Combine, flour, baking powder, baking soda , cinnamon, salt and nutmeg.
  3. Using an electric mixer or stand mixer beat the eggs until it is creamy and light – this may take about 2 minutes.
  4. Gradually adding both sugar – brown and white sugar and continue beating for about 3 minutes.
  5. Then add butter, sour cream, oil, and grated orange and vanilla mix well. Scrape down sides of pan.
  6. Dumb the flour mixture into the egg mixture and continue mixing.
  7. Stir in crushed pineapple, carrots and, raisins.
  8. Pour the batter into the prepared pan.
  9. Bake for about 45-55 minutes, or until the top is golden brown and a tester inserted in the center comes out clean
  10. Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack and let it cool completely.
  11. Cream cheese frosting
  12. In a large bowl, beat together the butter and cream cheese with an electric mixer. Add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Refrigerate until ready to use.
  13. Once you are done frosting sprinkle toasted coconut on top.

Recipe Notes

Please toast the coconut before adding to the frosting it adds a nutty crunch. Line a baking sheet with foil or parchment paper and bake the coconut for about 13-15 minutes. It browns up quickly; stir every 5 minutes to ensure even browning.
You may grate the carrots using the fine