Moist pineapple carrot cake with cream cheese frosting is even better than that traditional carrot cake recipe! Give it a try and you’ll see why!
Unfortunately (or fortunately, depending on how you feel about my writing), there’s no story behind this ultra delicious and moist carrot pineapple cake.
I’ve been making this cake for years, and everyone goes nuts for this cake. Incidentally, you could add nuts to the batter, if you so desired. If you can grate some carrot, and work a mixer (or use a whisk and spatula) you can definitely make this cake.
So? What are you waiting for?
Moist Pineapple Carrot Cake with
Cream Cheese Frosting
adapted from a recipe from an unknown source
Ingredients for Cake
- 2 cups (9 oz) good quality, all-purpose flour (preferably unbleached, and not enriched)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 1/2 cup (4 oz) melted butter
- 3/4 cup (5 oz) sugar
- 1/2 cup (2.5 oz) packed, dark or light brown sugar
- 1/2 cup (4 oz) light olive oil, or other similar oil
- 2 cups (8 oz) grated carrots, preferably organic
- 1 1/2 cups (12 oz liquid measure) crushed pineapple (well-drained)
- 1 cup (3 oz) flaked or shredded, unsweetened coconut (propylene glycol free)
- *optional (3/4 cup (6 oz) chopped walnuts or pecans)
Prepare a 9″ x 13″ pan (butter and flour) and set oven to 350ºF (175ºC).
Sift the first five dry ingredients into a large bowl and set aside.
Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.
Next, add the bowl of sifted ingredients.
Mix well, and pour into prepared pan. Wasn’t that the easiest cake batter?
Now place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan).
Meanwhile, prepare the frosting.
Cream Cheese Frosting
Ingredients
- 3 oz butter, at room temperature
- 6 oz cream cheese, at room temperature
- 10 oz powdered sugar
- 1 tsp vanilla
- 1/4 tsp salt (if using unsalted butter)
- approximately 2 or 3 tbsp milk
Mix butter and cream cheese together until well blended. It is very important to have these ingredients at room temperature, or you’ll fight to get them creamed together, and you’ll lose.
Next, add the vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Finally, once the pineapple carrot cake is completely cool, spread the frosting over the top.
This moist pineapple carrot cake may be served immediately after frosting, or else kept refrigerated until ready to serve.
You may also enjoy this no bake recipe using pineapple rings.
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Moist Pineapple Carrot Cake with Cream Cheese Frosting
A super moist and light carrot cake with the addition of pineapple, covered in creamy cream cheese icing is a winner every time!
Ingredients
- 2 cups (8 oz) grated carrots, preferably organic
- 2 cups (9 oz) good quality, all-purpose flour (preferably unbleached, and not enriched)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 3/4 cup (5 oz) sugar
- 1/2 cup (2.5 oz) dark (or light) brown sugar
- 1/2 cup (4 oz) melted butter
- 1/2 cup (4 oz) light olive oil, or other similar oil
- 2 tsp baking powder
- 1 1/2 cups (12 oz liquid measure) crushed pineapple (well-drained)
- 1 cup (3 oz) flaked or shredded coconut (proplyene glycol free)
- *optional (3/4 cup (6 oz) chopped walnuts or pecans)
CREAM CHEESE FROSTING
- 3 oz butter, at room temperature
- 6 oz cream cheese, at room temperature
- 10 oz powdered sugar
- 1 tsp vanilla
- 1/4 tsp salt (if using unsalted butter)
- approximately 2 or 3 tbsp milk
Instructions
- Prepare a 9" x 13" pan (butter and flour) and set oven to 350ºF (175ºC).
- Sift the first five dry ingredients into a large bowl and set aside.
- Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
- Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.
- Next, add the bowl of sifted ingredients, mix well, and pour into prepared pan.
- Place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan.)
- Meanwhile, prepare the...
TO MAKE FROSTING
- Mix butter and cream cheese together until well blended (it is very important to have these at room temperature, or you'll fight to get them creamed together, and you'll lose.)
- Add vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Once the pineapple carrot cake is completely cool, spread the frosting over the top.
- Cake may be served immediately after frosting, or else kept refrigerated until ready to serve.
Notes
Nutrition information given is without nuts.
Nutrition Information:
Yield:
16Serving Size:
1 pieceAmount Per Serving: Calories: 431Total Fat: 27gCholesterol: 0mgSodium: 0mgCarbohydrates: 44gFiber: 0gSugar: 0gProtein: 5g
[…] Pineapple Carrot Cake from Cristina’s Cucina […]
How do I half the recipe
Hi Stella, not sure about your question? Use half of the ingredients and a smaller baking tin.
Baked my cake tonight (Easter Sat Melb Aust) so we can have tomorrow for afternoon tea. OMG smells absolutely delicious, cake cooked beautifully.. can’t waIt to do the creAm frosting in the morning, ….. tomorrow afternoon can’t come quick enough … 🍍🥕
Happy Easter to you, Tina and enjoy the cake! It is really lovely! :)
[…] Recipe by Christina Conte inspired by this Pineapple Carrot Cake […]
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Fantastic recipe! Made it for my husbands birthday so did it in two 9inch round cake tins and it turned out great will definitely make it again.
I actually used the icing recipe for your carrot cupcakes and turned out just the right amount for filling the cake and the topping.
You know, I’ve never made it in round pans and I think I’d really like that for a change. Thanks, Kate! Happy that you enjoyed another recipe :)
A carrot cake recipe came across my Facebook feed this morning, I immediately thought I need to look at Christina’s page. I am so glad I did, your recipes are so delicious and easy to follow.
I made this as 2 9″ round layers.
The cream cheese frosting…yum!
My husband has a new favorite birthday cake.
What is the substitute for the shredded coconut? Can it be omitted?
Yes, if you don’t like coconut, just omit it. :)
Thank you Christina for the recipe, this is the BEST carrot cake i ever made!!
Yippee! Glad to hear it, Athena! I must agree, it’s definitely a moist and delicious carrot cake! :)
I made this and it was very delicious and well- received. I weighed everything according to the recipe and it was perfect. I will be making this again, definitely!
That’s great, Margaret! Happy to hear your results. I do love this cake and need to make it again, myself! :)
I love carrot cake, and this recipe did not disappoint. Since it was just the two of us, I halved the recipe and baked in an 8×8 pan. The frosting was the kind that you just want to eat spoonfuls of!Very moist. I sent some to the neighbors, and they loved it as much as we did. I need to make this again. Soon.
Wonderful, Vicky! I’m so glad you loved it and thank you so much for letting me (and others) know! I will be making it as soon as these crazy temps leave us!
Oh my this is the best and simplest cake recipe ever. Everybody in my family loved the cake. Loved loved it!
Fabulous!! This reminds me that I have not made this cake in ages! Thank you!
Your recipes read delicious…. Can’t wait to see more.
Thank you,
Elsa
Oh thank you, Elsa! I appreciate the comment and hope you enjoy the recipes! :)
I just made 2 of these cakes. The easiest cake ever to make. The first cake i have ever made homemade of this type. ty so much
You are so very welcome, Teresa! I’m so glad they turned out for you, but you are correct, it’s a very simple recipe. Hope it makes it into your regular repertoire! Enjoy! CC
I am going to try this receipt of your Christina. Thanks. Linda
Let me know how you like it, Linda. ;)
Christina,
This recipe looks amazing! Is there a link to a printer-friendly version?
Thanks,
Diane
I’ve sent you a copy to your email address. Thanks for stopping by! CC
Una ricetta fantastica e deliziosa!!!
Compliments!!!
Grazie, Mammazan!! ;)
Looks great Christina!
Thank you, Rose! ;)
This is the second carrot cake post I have seen today and I want a piece so badly. Your cake looks delicious, moist and so beautiful. I always use pineapple in mine too!
That’s the worst! Sorry to get your craving going for Carrot Cake! I posted gyros to someone’s page yesterday and she had to run out for gyros and a Greek salad for lunch! Too funny! CC
Oh gosh Christina the texture of that cake looks so inviting!
And you won the Royal Rose Simple Syrups on my blog today—congratulations, you’re going to love them, I know.
Are you serious? WOW!! I am SO excited, Sue!!! Thank you so much! This is great news, and yes, I absolutely am going to love them-can’t wait to start thinking of ways to use them all…so much fun!! :) CC
I love the sound of a pineapple cake with cream cheese frosting! Your cake looks so delicious!
Thank you so much! I appreciate you stopping by and letting me know! ;) CC
Looks so yummy! Sounds similar to carrot cupcakes I recently tried :) Carrots and pineapple is definitely a delicious combo :)
I’m sure you could pop these into cupcake cases too, Medeja! Yes, it is yummy! ;)