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An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

Moist Pineapple Carrot Cake with Cream Cheese Frosting

| 37 Comments

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! 

Moist Pineapple Carrot CakeUnfortunately (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

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.

Making Pineapple Carrot Cake

Next, add the bowl of sifted ingredients.

Making Pineapple Carrot Cake

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.

Cream cheese buttercream frosting

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.

Frosting Moist Carrot Pineapple Cake

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.

Pineapple Cream Digestive Delights

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Yield: 1 cake

Moist Pineapple Carrot Cake with Cream Cheese Frosting

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!

Prep Time 20 minutes
Total Time 20 minutes

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

  1. Prepare a 9" x 13" pan (butter and flour) and set oven to 350ºF (175ºC).
  2. Sift the first five dry ingredients into a large bowl and set aside.
  3. Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
  4. Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.
  5. Next, add the bowl of sifted ingredients, mix well, and pour into prepared pan.
  6. 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.)
  7. Meanwhile, prepare the...

TO MAKE FROSTING

  1. 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.)
  2. 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.
  3. 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:

16

Serving Size:

1 piece
Amount Per Serving:Calories: 431 Total Fat: 27g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 44g Fiber: 0g Sugar: 0g Protein: 5g
© adapted by Christina Conte
Cuisine: American / Category: Cakes & Pies

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Reader Interactions

37 Responses

  1. 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 … 🍍🥕

    Reply

  4. 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.

    Reply

  5. 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.

    Reply

  8. 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!

    Reply

  9. 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.

    Reply

    • 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

      Reply

    • 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

      Reply

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