Carrot Cake Recipe with Pineapple and Cream Cheese Frosting – So Moist!

This carrot cake recipe with pineapple and cream cheese frosting is even better than that traditional carrot cake recipe. Give it a try and you’ll see why; it’s so moist and delicious, you can’t stop at one piece!

Unfortunately (or fortunately, depending on how you feel about my writing), there’s no story behind this ultra delicious and moist carrot cake recipe with pineapple.

I’ve been making this cake for years, and everyone goes nuts for this carrot cake with pineapple. 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.

The pineapple makes the end result so incredibly moist, it’s just heavenly. You can skip the frosting, but I highly recommend adding it because it just adds so much to this pineapple carrot cake.

So, what are you waiting for? Let’s get baking because this is the best carrot cake recipe with pineapple that you’re going to find!

Carrot Cake Recipe with
Pineapple and Cream Cheese Frosting

adapted from a recipe from an unknown source          serves 16

FULL PRINTABLE RECIPE BELOW

Ingredients 

• all-purpose flour (preferably unbleached, and not enriched)
• baking powder
• baking soda
• salt
• cinnamon
• eggs
• butter
• sugar
• dark or light brown sugar
• olive oil, or other similar oil
• carrots, preferably organic
• crushed pineapple 
• unsweetened coconut (propylene glycol free)
• *optional (walnuts or pecans)

Carrot Cake Recipe with Pineapple Directions

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 stir thoroughly.

Next, add the bowl of sifted ingredients.

If adding nuts, do so at this time.

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

• butter
• cream cheese, at room temperature
• powdered sugar
• vanilla
• salt (if using unsalted butter)
• 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.

Alternative topping for this carrot cake recipe with pineapple: try this orange flavored cream cheese frosting!

You may also enjoy this pineapple cream Digestives no bake recipe.

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Carrot Cake with Pineapple and Cream Cheese Frosting

Yield: 16

Prep Time: 15 minutes

Bake Time: 35 minutes

: 5 minutes

Total Time: 55 minutes

A super moist and light carrot cake with the addition of pineapple, covered in creamy cream cheese icing is a winner every time!

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Ingredients

• 2 cups (9 oz) good quality, all-purpose flour (preferably unbleached, and not enriched)
• 3/4 tsp baking soda
• 2 tsp baking powder
• 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 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 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
Amount Per Serving:Calories: 273Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 339mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 4g

Nutrition information is only estimated.

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