Pineapple carrot cake is incredibly moist, full of spice flavor, and topped with smooth tangy cream cheese frosting. This simple from-scratch recipe comes together quickly and easily. Itโs baked as a sheet cake, so thereโs no fancy decorating required!
Tell Me About This Pineapple Carrot Cake
- Flavor: This cake has all the spiced flavors youโd expect from a classic carrot cake, but with a flavorful addition: crushed pineapple. This simple addition brightens up the cakeโs flavor and reminds us of another reader favorite: hummingbird cake. While wonderful on its own, the sweet and tangy cream cheese frosting pairs beautifully with the cakeโs warm spice flavor.
- Texture: This is a moist cake finished with a dense and silky blanket of cream cheese frosting.
- Ease: Baking this pineapple carrot cake as a sheet cake in a 9ร13-inch pan makes it even more effortless. Just one layer of cake and one layer of frosting. Easy to frost, easier to cut, easiest to eat.
- Time: The batter comes together quickly, but the baked cake needs a considerable amount of cooling time before itโs frosted. If desired, you could place it in the refrigerator after about 45 minutes to speed things up.
Choosing the Right Ingredients: Pineapple
Carrot cake, with its wonderful texture and spiced flavor, is a cake classic BUT it can also be turned up about 800 notches with one notable ingredient: pineapple.
Crushed pineapple or chunks? We vote for crushed. Crushed pineapple acts more like a wet ingredient rather than an optional add-in. The result is a remarkably moist cake, which is a good thing! We didnโt want large pineapple chunks in the slices, because they could easily take away from the cakeโs other flavors. However, itโs all a matter of personal preferencesโyou can use either crushed pineapple or chunks and still yield a delicious result. Use fresh or canned. (If youโre a fan of pineapple, try this pineapple upside-down cake recipe next!)
Let’s Decorate!
What youโll love about sheet cakes is that thereโs no fancy or intricate decorating requiredโa simple swipe of frosting does the trick. Todayโs cream cheese frosting recipe is adapted from our spice cake, a reader favorite in the fall months. You could also use the brown butter cream cheese frosting from my zucchini cake recipe, or vanilla buttercream for a non-cream cheese option. For garnish, try adding extra walnuts, sprinkles, toasted coconut, a dash of cinnamon, or pineapple decor once frosted. Still simple, but beautiful to serve at special events like Easter brunch. See more Easter brunch recipes.
Make It a Layer Cake, Cupcakes, or Bundt Cake
Todayโs pineapple carrot cake works as other size cakes and cupcakes, too:
- Layer Cake: Use this cake batter recipe, then bake and assemble following the directions from our regular carrot cake recipe. Use that frosting recipe because it makes a little bit more than todayโs recipeโthis way youโll have enough frosting to spread between the layers and around the sides.
- Cupcakes: While I usually make these carrot cake cupcakes, you can absolutely turn this batter into cupcakes. Today’s recipe yields more batter, so you’ll have about 24-28 cupcakes. Line your muffin pan with liners and bake the cupcakes for about 19-22 minutes at the same temperature. Use a toothpick to check for doneness.
- Bundt Cake: Follow this cake batter recipe, pour into a greased 9.5- or 10-inch Bundt pan, and then bake for 55โ70 minutes or until a toothpick inserted into the cake comes out clean. This cake will take a while to bake because it is so thick and moist.
Similar Recipes
- Coconut Carrot Cake Cupcakes
- Hummingbird Cake and Hummingbird Bundt Cake
- Spice Cake
- Pineapple Coconut Cake
- Banana Cake
- 1 Layer Carrot Cake
Pineapple Carrot Cake with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (includes cooling)
- Yield: serves 12-15
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Pineapple carrot cake with cream cheese frosting is super moist and bursting with spice flavor.
Ingredients
- 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
- 1 cup canola (240ml) or vegetable oil*
- 1 and 1/4 cup (250g) packed light or dark brown sugar
- 1/3 cup (67g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (260g) shredded carrots (about 4 large peeled carrots)
- 1 cup (8 ounces) crushed pineapple, drained*
- 1 cup (125g) chopped walnuts
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and grease a 9×13-inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
- Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cakeย is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cakeย is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack.ย Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- Make the frosting:ย In a largeย bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on highย speed until smooth and creamy. Add 3ย confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cakeย tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3ย months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | 9×13-inch Baking Dish | Icing Spatula | Box Grater
- Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
- Carrots: Don’t use pre-shredded carrots found in the produce aisle. They’re typically on the dry side. Rather, freshly grate 3 large carrots to yield approximately 2 moist cups of carrot shreds.
- Pineapple: I use canned crushed pineapple. You can also crush fresh pineapple to use in the cake batter. Crushed pineapple, as opposed to pineapple chunks, acts like a wet ingredient keeping this cake extra moist and tender. Keeping that in mind and if you want larger chunks of pineapple in your cake, you can use chunks instead.
- Layer Cake: Follow this sheet cake batter recipe, then follow the assembly/baking directions in my carrot cake recipe. Use the frosting recipe in the layer cake (makes a little more than this).
- Cupcakes: While I usually make these carrot cake cupcakes, you can absolutely turn this batter into cupcakes. Today’s recipe yields more batter, so you’ll have about 24-28 cupcakes. Line your muffin pan with liners and bake the cupcakes for about 19-22 minutes at the same temperature. Use a toothpick to check for doneness.
- Bundt Cake: Follow this sheet cake batter recipe, pour evenly into a greased 9.5- or 10-inch Bundt pan, then bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean. This cake will take awhile to bake because it is so moist and very thick.ย Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan. Then invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely.
Today’s recipe is adapted from my spice cake recipeโa deliciously spiced apple cake with cream cheese frosting!
Reader Comments and Reviews
I made the cake today using the glass dish (thanks for the reply). Can the juice of the pineapple be included to add a little more moisture to the cake? I have a gas oven and I think it doesn’t keep baked goods as moist. The flavor of this cake is amazing!
You can certainly try to add some in next time!
Recipe uses a glass pan. Can metal cake pan be used? Was wondering why glass recommended. Love all the tips. Am learning so much from Sally.
Hi Tracey, A metal pan will actually bake a bit quicker, although you can certainly try it. The benefit of using a glass pan is that you can better see when those edges/the bottom are starting to brown.
Hello,
Is there a way to incorporate Biscoff spread into this recipe? Iโm thinking of either adding it to the cake batter or cream cheese frosting.
We haven’t tested anything, but if you give it a try, we’d love to know how it turns out!
LOVE this recipe! Stays moist and delicious for days. Iโve made it twice, took some to a few neighbours on a Sunday afternoon to have with a cuppa, they loved it too ๐ Stable enough to cut in half and stack for a two layer cake, I actually carved and stacked to form a giant carrot (frosting coloured accordingly using oil food colours) for an Easter gathering!
Can I use plain yogurt / applesauce in same proportion to replace pineapple? Have to avoid pineapple in my diet recently.
Hi Jay! Here is our carrot cake recipe without pineapple. You can bake it in a 9×13 pan – see Notes after the recipe ๐
I’ve made this recipie multiple times, and each time it has come out amazing! I don’t have the individual species, so I use 2tsp of Pumpkin Spice mix. I also reduced the amount of sugar in the cake by 30% and it still comes out perfect. I’ve gotten many compliments.
The recipe is very easy to understand, thank you for sharing!
Could I use 2 9โ round metal pans?
Hi Emily, see recipe notes for layer cake details. Enjoy!
Is there a high altitude adjustment needed for this recipe?
Hi Cristal, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Planning on making this for Easter dinner, it sounds super delicious! Am planning to add shredded coconut to the cake and am wondering if you have a suggestion for how much to add? Thanks.
Hi Nerissa, You can reduce the walnuts to 1/2 cup and add 1 cup shredded coconut. Stick to around 1 โ 1.5 cups total add-ins. Hope itโs a hit!
Would omitting the walnuts require any other changes to the recipe?
Hi Nichole, you can omit the nuts without any changes. Enjoy!
Hello. Can you leave the walnuts out of the recipe and still have it turn out?
Hi Meg, yes, that should be fine–enjoy!
Can I substitute all purpose flour for gluten free? (1-to-1)
Hi Theodora, we havenโt tested a gluten free version of this cake, but let us know if you try anything.
Will do!
Gluten free works great! I have baked it for many years using a 1:1 GF flour and ot turns out delicious every time.
Yes it worked great for me too! I tried the King Arthur GF 1:1 for the first time and it was wonderful. Thank you!!
My 9 x 13 pan is aluminum, USA Pan is the brand. Does that sort of pan bake the same way as glass? Thanks!
Hi Desiree! Metal pans conduct heat faster and may bake the cake a little more quickly, but will work just fine here! We love our USA metal pans.
Could I do half oil half butter ?
This recipe really needs all butter, Justyna.
There is actually no butter in the cake recipe (but frosting). It calls for 1 cup oil. So could I use 1/2 oil and 1/2 butter? Could I also
Does it taste like pineapple or is the pineapple mainly for moisture within the cake
Hi Dorothy, this cake has all the spiced flavors youโd expect from a classic carrot cake, but with the flavor addition from crushed pineapple. This simple addition brightens up the cakeโs flavor.
I have been following you for 5 years now and everything I baked came out great! I’ll never bake another person’s recipies. You are amazing, Sally
I’ve been following you for 5 years now and everything I baked came out great! I’ll never bake another person’s recipies. You are amazing.
Hi Sally
Iโm planning to make this carrot cake into a 3 layer 6 inch layer cae instead of the 9×13 pan II think it should be plenty to fill each pan 1/2 way I hope!
How long would I bake them for ?
Thank you again for your time!
Hi Mka, we haven’t tested this batter in three 6 inch pans, but our carrot cake cupcakes batter makes a perfect 6 inch cake. More on using cupcake recipes for 6 inch cakes here – including bake times!
I have made several different recipes of carrot cake and all are excellent! However, I made this recipe a couple days ago and it was the best carrot cake Iโve ever tasted! It will now be at the top of my list when I need a cake for special occasions. Thankyou for sharing this recipe!
Hi! Do we use canned or fresh pineapple? Can we replace oil with applesauce? How much applesauce please?
Hi Michelle, we usually use canned. See recipe Notes for details on using applesauce: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
Can I make this in a spring form pan?
Hi Sandi, This would be too mach batter for a single layer 8 or 9 inch round cake, but could be make into a layer cake โ see recipe Notes for details. Or you may enjoy this one layer carrot cake baked in a 9 inch springform pan as well.
I have just made this cake and cooked it longer than suggested but the middle is still soft and fallen away from the rest of the cake. Can only eat the outside
What did i do wrong?
Hi Barbara, for next time, you can cover the pan with aluminum foil to prevent the cake from burning on the edges while allowing the middle to continue baking through. When cakes fall in the middle, it typically means it needs some extra time in the oven. Be careful not to overmix the batter, too, which can cause cakes to bake up squat and dense. Hope this helps for next time!
This recipe is delicious! I always get requests for it. My mom asks for it every year for her birthday cake.
Sally, I haven’t made this yet, but I’m wondering if I could bake this in my silicone mini loaf pans…each one has 8 sections in it. Thanks.
Hi Jojo, that should work just fine. We’re unsure of the exact bake time. Fill the cavities half way and use a toothpick to test for doneness.
This is the best recipe ever for the most delicious of carrot
cake. The pineapple makes it more special. Thank you Sally we love this
Such a delicious recipe, and it really does get better the next day! I used half apple sauce and half oil as suggested in the comments, and also cut down on sugar – I omitted the white sugar and only used 175g of brown sugar (around 2/3 cup), and it still turned out super moist and tasty and now I feel like it is healthier so guilt-free eating even for breakfast ๐ Thanks for sharing! Will be making it lots!
Can I add some shredded coconut without making other adjustments to the recipe?
Hi Meghan, yes, that should work fine. Enjoy the cake!
Would you add sweetened or unsweetened coconut?
Hi Justyna, we’d recommend sweetened coconut. Enjoy!