The best carrot cake with pineapple recipe that you'll ever make. Deliciously tender, and moist, it's infused with amazing spices. The luscious, tangy cream cheese frosting brings all the flavors together. This ultimate carrot cake with pineapple uses way less sugar than the typical recipes out there!
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Why This Recipe Works
Because this is a no-fail and easy recipe, I promise! You'll get a moist cake with hints of amazing spices and just the perfect balance of tanginess and sweetness. The most delicious cake, I'm telling you!
This recipe uses way less sugar than the typical recipes out there. In both the cake and the cream cheese frosting! You'll taste more of the ingredients' essence instead of just a slap of sweetness.
It is the ultimate carrot cake with pineapple, so versatile that you can enjoy them in many ways! Layered cake, bundt cake, loaf cake, or even cupcakes! Read my Cake Size Variations topic below for detailed instructions.
Ingredients For This Cake
Shredded carrot - Don't use pre-shredded carrots because they're dry and thick. Buy fresh carrots and shred them by using a box grater, food processor, or mandolin.
Pineapple - Use canned crushed pineapple, canned sliced pineapple, or fresh pineapple that later you blend in a food processor. They all work great.
Pineapple helps make the cake moist, apart from incorporating its sweetness and a tad of tanginess. If you're not into pineapple, try my carrot cake with apple recipe!
Pecans - Add a different texture to the cake. Walnuts also work great. Swap for raisins for nut-free carrot cake with pineapple.
Desiccated coconut - A delicious subtle surprise! It makes it into carrot cake with pineapple and coconut, but without conquering the flavors. Replace it with ¼ cup of all-purpose flour if not using.
Spices - The combo of cinnamon, ginger, nutmeg, and clove is not overpowering but brings that lovely spiced-cake flavor instead. Omit any to your choice, but this carrot sheet cake with pineapple is amazing with them.
If you want to cut down the number of ingredients, make my lesser-ingredient carrot cake recipe. It's equally delicious!
*See recipe card for full information on ingredients and quantities.
Step-by-Step Instructions
1. Mix dry ingredients. Mix all-purpose flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and clove powder) in a large bowl.
2. Mix wet ingredients. In a medium bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla extract until everything is well combined.
3. Mix dry and wet ingredients. Pour wet ingredients into the bowl of dry ingredients, and whisk until combined.
4. Fold in the rest. Add shredded carrot, crushed pineapple, desiccated coconut, and chopped pecans. Fold everything together using a spatula.
5. Bake. Pour batter into a greased 9x13 inch pan and bake at 350ºF for 40-45 minutes. Cool completely before frosting.
6. Cream cheese frosting. Whisk butter until creamy. Add in with cream cheese and whisk until fluffy. Add powdered sugar, and lemon juice and mix well. Spread evenly on the cake. Enjoy your delicious carrot cake with pineapple and cream cheese frosting!
Recipe Expert Tips
- Don't use pre-shredded carrots. They're dry and thick and they don't bake well in this carrot cake recipe.
- Drain the crushed pineapple. The extra liquid will make the cake bake not as well. The pineapple will release more than enough juice during baking time to make the cake moist. My pineapple caramel cake is another example of a moist cake!
- Butter and cream cheese at room temperature. This will make them blend better with each other without lumps.
- Tastes better the next day. It does! This cake really has all the flavors blended in the next day. I like to bake the cake 1 day ahead and frost it the day after.
How To Store And Freeze
Store - Store this delicious cake in an air-tight container, in the fridge for up to 5-6 days.
Freeze - Keep it in an air-tight container, in the freezer for up to 6 months. Thaw it in the fridge.
I recommend slicing the cake into portions beforehand and fast-freeze them for 1 hour on a pan with parchment paper. Then place them in an air-tight container and into the freezer they go.
If you love baking using carrots and pineapple, try my healthy carrot cake cookies and healthy pineapple upside-down cake!
Cake Size Variations
You can enjoy this moist carrot cake with pineapple in many different ways! Whatever you do, do not skip the delicious cream cheese frosting!
Half batch recipe - Use a square 8-inch pan, and bake for 30 minutes. Yields 12-15 cupcakes, bake for 20 minutes. Use a 9x5 inch loaf pan, and bake for 50-60 minutes. Grease and flour the pan beforehand.
Layered cake - Cut the baked cake in half and you'll end up with 2 slices of 9x6.5 inch cakes. Layer and frost them.
Layered round cake - Use three 8-inch round cake pans, and bake them for 35-40 minutes. Grease and line the pans with parchment paper beforehand.
Bundt pan - Use a 10-inch bundt pan, and bake for 60-70 minutes. Grease and flour the pan beforehand.
Loaf pan - Use two 9x5 inch loaf pans, and bake for 55-70 minutes. Grease and flour the pans beforehand.
Cupcakes - This recipe yields around 24-30 cupcakes, bake for 20 minutes. Use cupcake liners to remove them easier from the pan. I also have healthy carrot cake muffins as another option!
Recipe FAQs
Absolutely! Make the cake 1 day ahead and frost it the next day. Or bake and frost it as early as 2-3 days before serving.
I love to use a box grater. It's so easy to use and wash later. You can also use a food processor with a grating blade, or a mandolin.
You could but I don't recommend it. It'll be too overpowering and brings the flavors of the cake in another direction.
Related Cake Recipes
If you tried this Carrot Cake With Pineapple or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
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📖 Recipe
Carrot Cake With Pineapple
Equipment
Ingredients
Dry Ingredients
- 2 cup all purpose flour
- 2 tsp baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon nutmeg powder
- ½ teaspoon clove powder
Wet Ingredients
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 2 teaspoon vanilla extract
- 1 cup oil
- 4 large eggs , room temperature
- ½ cup dessicated coconut
- 2 cup shredded carrot
- 8 oz crushed pineapple 1 cup, drained
- 1 cup chopped pecans
Cream Cheese Frosting
- ½ cup unsalted butter , room temperature
- 12 oz cream cheese , room temperature
- 1 cup powdered sugar , sifted
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350ºF (175ºC) using top and bottom heat, without the fan. Grease a 9x13-inch pan with some butter.
Dry Ingredients
- Mix all-purpose flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and clove) in a large bowl, using a spoon. Set aside.
Wet Ingredients
- In a medium bowl, whisk granulated sugar, brown sugar, vanilla extract, oil, and eggs until well combined, using a hand whisk.
- Pour into the dry ingredients bowl and mix well. Add in shredded carrot, desiccated coconut, pineapple, and walnuts. Fold everything together using a spatula.
Bake
- Pour batter into the pan and spread evenly. Bake for 40-45 minutes on the lower ⅔ rack until it's fully cooked, or a skewer inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
- Whisk butter until creamy, using a hand-held mixer. Add in cream cheese and whisk until fluffy. Finally, add powdered sugar and lemon juice, and mix everything well. Spread on the cake, slice, and enjoy!
Notes
- Use the spoon and level method for cup measurements.
- Use a kitchen scale for more precise ingredients amount.
- Use a portable oven thermometer for accurate oven temperature.
- Add extra lemon juice for the cream cheese frosting to your preference.
Nutrition Facts
Originally published on Nov 10, 2018. Updated with improved text, recipe, and pictures on Mar 18, 2023.
Debbie Suozzo says
Love the cake , I used a different cream cheese frosting
Organic cream cheese(not whipped)
Organic full fat plain yogurt and pure maple syrup...much healthier than the sugar
Bea & Marco says
Hi Debbie! So happy to hear you liked it 🙂 Great idea with the cream cheese frosting, I use a healthier one on my carrot cake muffins with just cream cheese and honey, but yours sounds delicious!
Shivani says
Hello Bea
The cake looks yummy, am going to try it soon. Was wondering what can I substitute the egg with.
Thank you
Bea says
Hi Shivani! Unfortunately I haven't made this without egg so I can't really say. Sorry!
Retni says
Have been making this umpteen times. That's how good it is! . TQ Bea.
Bea says
It's delish right? Thank you so much for your feedback, Retni 🙌😘.
Grace Toh says
Hi Bea,
Thanks for the wonderful recipe, and yes, this makes the best we have had! 😍 May I ask if I can substitute the coconut sugar with brown sugar? If so, should I use the same amount? Or is there a better replacement to recommend?
Thanks!
*we have coconut allergy in the house 😅
Bea says
Hi Grace! Yes, you can use same amount of brown sugar, no problem at all. Glad that you liked it! 🙂
Anne Winchester says
Hello there,
Would it be possible to use gluten free flour for this recipe,
Anne
Amy says
Hey! Love your recipes. Is there anything else you could use instead of pineapple in this?
Thess says
hello bea, what can i substitute for sunflower oil? Can I use canola oil instead?
Bea says
Hi Thess! Yes you can use canola oil, no problem 🙂
Julia says
This cake is amazing!!! And cooks so fast! I cannot be more proud to put this on the table for my family. Thank you, this cake will be a favorite for sure 😊
Bea says
Awesome, I'm excited to hear that Julia. It's one of my favourite cakes 🙂 . Thank you so much!
. Mónica says
La haré la próxima semana y mandaré mi resultado, seguro que quedara excelente. Gracias por enviar tan excelentes recetas.
Bea says
Espero que te guste. Muchas gracias Monica!
ChrisFromNY says
I've had a lot of carrot cakes, but this is one of the best I've ever had (or made). My friend Peter, who's a big fan of desserts, said this carrot cake was the BEST he's ever had. The pineapple adds a nice moisture, but I think the coconut is the surprise here! I'm definitely making this again. Thanks for sharing this recipe, Bea!
Bea says
That's great, I'm happy to know that! Yes the pineapple adds moisture, you can also use apple instead if you want. Everything with coconut is just yum, right? Thank you so much Chris! And Peter!
Kris says
Hi, this carrot cake looks amazing 😍 I'm trying to cut down on sugar so will skip the frosting. Will like to eat just the carrot cake by itself since its so moist. Would u suggest I try this recipe or the other carrot cake recipe that u have? Thanks 😊
Bea says
Hi Kris! If you're thinking of skipping the frosting, perhaps you should make the other carrot cake. It's equally delish! Hope it helps 🙂
Ngaire says
Bea
You are the quintessential cook from home. You take on classics & convert them into mastering perfection with a dialogue of trial & error to get a result that competes with the best flavours ever.
I am so humbled as a cook of comfort food & to have the privilege to be an ardent fan of your recipes that I am able to cook, present & share you with all who eat ......the rewards that you share is incredibly exciting
Your choices of foods are commendable & this is what takes you to a level beyond all of the cook shows, fooodie stufff that cooks / chefs aspire to be
Our kids are interactive ready on google and experience cultural diversity particularly through food ...... nothing new but you were always one step ahead
Don't change anything about the way you have to earn an income because you are not competing with anyone else
We all want to get your recipes right & we wil
You are unlike anyone else in the world
Ngaire
Bea says
Hi Ngaire. Thank you so much for your very kind and lovely words. I'm just a passionate home cook that love to share and experience food from other countries and cultures. I'm glad that you like my recipes, thank you so much for your support. Kisses!