This carrot cake recipe with pineapple is topped with 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.
And if you’re desperate for a super quick dessert, try this pineapple dream dessert!
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.
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!
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Carrot Cake with Pineapple and 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 (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
- 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: 16 Serving Size: 1Amount 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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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! :)