Addictive Recipes from a Self-Taught Baker

Pineapple Carrot Cake with Cream Cheese Frosting

Bake my super moist spice cake next.

The best carrot cake recipe is this pineapple carrot cake with cream cheese frosting! Moist, spiced, and so easy! Easter dessert on

The week is here: happy spring!

While the calendar shows spring this week, the snow piles on our lawn beg to differ. Mother nature is a tad confused, but one thing’s certain: Easter is less than a month away. And with longer days and fresh tulips blooming on the horizon, we HAVE to have carrot cake on the mind.

And, really, any and all spring baking.

The best carrot cake recipe is this pineapple carrot cake with cream cheese frosting! Moist, spiced, and so easy! Easter dessert on

I’m in freak out mode over this pineapple carrot cake with cream cheese frosting. Which isn’t much different from any other time I eat carrot cake, but this time it’s a little excessive because this is 100% + honestly + literally the best carrot cake I’ve ever tasted. It’s similar to this spiced carrot cake (which I may have to rename “my 2nd favorite carrot cake”), but there’s a massively flavorful addition today: crushed pineapple. It brightens up the entire cake.

Do you usually add pineapple to carrot cake? I feel like this is a norm for a lot of bakers. And while I’ve tried it before, I usually default to applesauce, raisins, or coconut as a flavorful add-in. But this year I decided to be like the cool kids and I beg you to give pineapple a whirl too. Grab a can of crushed pineapple OR crush your own OR a can of chopped pineapple and pulse until crushed. You won’t regret it.

This pineapple carrot is absolutely a cut (slice?) above the rest.

Pineapple carrot cake with cream cheese frosting on

Pineapple carrot cake with cream cheese frosting on

Let’s get into the cake details.

This sweet and spicy cake is uncomplicated where all you’ll need is 2 bowls, a whisk, and a rubber spatula. No mixer required, but a little arm muscle to really get those wet and dry ingredients combined. Easy, yes, but that doesn’t mean the carrot cake is plain. It’s bursting with spice flavor and completed with a dense and tangy blanket of cream cheese frosting on top. Baking this carrot cake as a sheet cake in a 9×13 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.

Crushed or chunks? I vote for crushed. Crushed pineapple acts more like a wet ingredient than an optional addition. (Read: added moisture, a good thing!) I also didn’t want large chunks of pineapple in my slices, which could take away from the cake’s other flavors. And because pineapple is sweet, I slightly reduced the sugar in this carrot cake recipe. While most carrot cakes are cloyingly sweet, this one hits the mark where you KNOW it’s dessert but also don’t feel a cavity forming at first bite.

On a moist level (ew?), this pineapple carrot cake reminds me of my favorite banana cake. Remember the one I obsessed over and recreated last summer? Just like that. If it’s not stick-to-the-back-of-your-fork moist, it’s just not worth it.

We aren’t lacking on the flavor scale either, like I mentioned above. The cake is sweetened *mostly* from dark brown sugar. Light brown works just the same, but I love the extra hint of molasses from dark– especially when baking carrot cakes, spice cakes, and the like. There’s also the mighty gang of spices like cinnamon, cloves, ginger, and nutmeg. And pineapple too, of course.

As for the texture? This pineapple carrot cake is between a dense pound cake with tight crumbs and fluffy white cake with looser crumbs. Somewhere in the middle where it’s a little bit of both. Distinctively cake-like and moist, sort of fluffy and a little dense with speckles of carrots swirled throughout. Make sure you grate your own carrots. Extra moisture that way. (Again, a good thing!) Here is the grater I own and love.

Pineapple carrot cake with cream cheese frosting on

I told you: an actual blanket of cream cheese frosting. ↓

Super moist and spiced pineapple carrot cake with cream cheese frosting on

Feel free to get fancy with a piping tip or you can garnish the cake with chunks of pineapples, extra walnuts, toasted coconut, whatever. I decided for a rustic look. Aka: the hungry lazy girl’s method. Spread & serve.

Super moist and spiced pineapple carrot cake with cream cheese frosting on

Slice & devour.

Pineapple Carrot Cake with Cream Cheese Frosting


  • 2 and 1/2 cups (312g) all-purpose flour, spoon & 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 oil1
  • 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
  • 3 large carrots, grated (about 2 cups)2
  • 1 cup (8 ounces) crushed pineapple, drained3
  • 1 cup (125g) Diamond of California chopped walnuts

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) 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


  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. I always use this glass pan.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
  3. 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.
  4. Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  5. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 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.
  7. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 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.

Recipe Notes:

  1. 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.
  2. 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.
  3. 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.

Want a layer cake instead? Follow this recipe and the assembly/baking directions in my carrot layer cake. Use the frosting recipe in the layer cake (makes a little more than this).

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

This recipe is adapted from this super moist spice cake, which is basically a deliciously spiced apple version of today’s carrot cake recipe!

Super moist spice cake on


Here are some items I used to make today’s recipe.

Icing Spatula | Kitchenaid Hand Mixer | Glass Mixing Bowls | Glass Baking Dish

You’ll also love my cheesecake swirl carrot bundt cake!

This cheesecake swirl carrot bundt cake is moist and perfectly spiced with cheesecake swirls hidden inside!

In partnership with Diamond of California. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

The best carrot cake recipe is this pineapple carrot cake with cream cheese frosting! Moist, spiced, and so easy! Easter dessert on


  1. Hi Sally, I have a question. How long do you typically leave your eggs out for baking a cake recipe? I don’t want to leave them out for too long since you can get food poisoning. Please help and thanks!!

  2. Dear Sally,

    I made this cake exactly as printed and served it to relatives on Easter. I was slightly embarrassed to serve it because it didn’t turn out exactly as I thought it would. The cake was good but just average, since I was expecting the most moist cake ever. I also thought the texture was a bit heavy.

  3. I made this cake this weekend for my family for Easter and it turned absolutely perfect! First time baking a cake from scratch, or making cream cheese frosting, for that matter but I couldn’t have been happier with the results. Thanks so much!

  4. Hi Sally, This looks like a great recipe. I am going to make this for our Men’s and Ladies Society Meeting in May. They all love sweets and last month is was all about chocolate so this will be perfect. I can’t wait to try a piece with the pineapple addition. i will let you know how they all like it , I will have your recipe with me just in case.
    Thanks Sandy

  5. Hi Sally I made this last weekend and my family loved it!!!! It w as addictive…In a good way

  6. Everyone, Sally was right, I used 1/2 cup canola oil and 1/2 cup unsweetened apple sauce and the carrot cake was killer! I made it into the bundt cake Easter nest and it was very moist and flavorful. I used crushed pineapple like Sally advised. It’s not even a full week after Easter and I want more carrot cake!

  7. Hi Sally, i made this cake for easter. My batter was a bit thicker than what yours looks like, it wasnt liquid or thin. I also measure flour by scooping spoonfuls straight into a bowl and look at the gram measurement, but i dont scoop it into a measuring cup first. I followed the recipe to a T, and it came out very dry. I assume the cause is overbaking, but is there anything i described that could of caused dryness? Thanks.

  8. Hi Sally,

    I made this for a bunch and everyone raved about it! Several people said it’s the best carrot cake they ever had. Thanks for another hit!

  9. Moist and delicious. I made cupcakes (just spooned the batter into my cupcake pan) and shortened the time (~25 minutes, ’til toothpick came out clean). An A++

  10. If i want to make this into a layer cake, should i modify the recipe ? Or would it work fine as it is?

    • See my recipe note

      • Hi Sally !

        As mentioned in your recipe note ” Follow this recipe and the assembly/baking directions in my carrot layer cake.” 
         Meaning to follow the recipe in this Pineapple carrot cake and the assembly/baking direction in the Carrot cake ? However the ingredients in the cream cheese frosting is slightly different.. Will it affect the layering ? 

      • Use the frosting recipe for the layer cake 🙂

  11. This cake is delicious. Wishing I would have added raisins.

  12. Hi! I plan to bake this as cupcakes since my oven can only handle 12 cupcakes or 11×7 pan max. Question though, do I put the unbaked batter in the ref while the other cupcakes are being baked or should I just cut the recipe into half so as not to affect anything? I’m just learning how to bake.

  13. Can I use salted butter for the cream cheese frosting?

  14. Hi I want to make this recipe as cupcakes for a celebration can I freeze them, and if can do I do it with icing on or off. Thanks

  15. Can i make this into a sheet pan cake like your best yellow sheet cake?

  16. Hi! I’m making thus cake and decorating it with fondant accessories. The fondant accessories really shouldn’t go in the fridge so my question is- can this cake be left out overnight if it’s in a tightly sealed container?

  17. I wonder if I could add crushed dark chocolate.

  18. Can I substitute the sugar for Splenda.  I have a diabetic to feed.

  19. Hi Sally! Just made this in two 8in rounds and it was the perfect amount of cake batter. A helpful tip is if you think the cakes look/feel done.. keep baking a few extra minutes! I found my cakes didn’t jiggle and were perfectly browned but were *slightly* underdone. The spice is perfect and the cake is SO MOIST. Definitely a recipe I will repeat! I paired it with my go to cream cheese frosting! 🙂

  20. This sounds like my mom’s, only she used golden raisins instead of nuts really good. I’ll be trying this for sure minus the nut…

    • Hi Pamela, I want to do the same thing you mentioned, omitting the nuts and adding raisins. I am going to use golden raisins. How much would you add to the batter, a cup maybe? Thanks.

  21. Hi … planning to bake pineapple and carrot cake… i was planning to experiment with the recipe by folding egg whites after whipping it separately…any experience with this method???

    • Hi Kiran, I don’t recommend that. I’ve done that before with very light textured cakes, but this is dense– and formulated to be so. Mostly to mask the chunks of carrot.

  22. I’d been looking for a carrot cake recipe with pineapple in it for awhile. I came across your blog and gave it a try. I used coconut oil instead of vegetable oil and I used a cup of regular sugar in the frosting(omitted the confectioners entirely). It baked much faster than the 45 – 55 minutes indicated. Best carrot cake i have ever had. Thanks so much for the recipe!

  23. Delicious. Lovely texture and flavor. I doubled this recipe to fit a 12×18 sheet pan. It was full but stayed in pan. Created nice height.

  24. Hi Sally! I want to make this but I don’t have nutmeg. Could I sub allspice and if so how much would I need to use. Thank you 

  25. Hi Sally! I make a very similar recipe but I do make a few interesting additions: 
    I soak 1/4 cup of raisins in the poured- off pineapple juice 
    I add the grated rind of an orange to the wet ingredients to add a subtle flavour
    Some other nuts to add: slivered almonds and coconut in very moderate amounts (too much and the cake does not hold together)
    I use a bit of pineapple juice and orange rind to make the cream cheese icing.
    The orange really complements the cake very well for an extra special cake!

  26. Hi Sally,

    I would like to replace APF with Almond flour for egg less baking but im not sure on how to proceed with the recipes,measurements and the substitutes. I did search online but no luck the receipe has either one of them . In general for any baking recipe that calls for APF and eggs how do i replace these two ingredients with Almond flour and make it egg less product? And how about the measurements?please let me know.Thanks in advance and for the lovely recipes!

    • I’m not the best one to ask about GF and egg free baking– I have every little experience. Sorry!
      Feel free to test things out. Hope you enjoy the recipe!

  27. Best Carrot Cake!!!  Made this yesterday and my husband loved it!  I’m a huge baker and make a lot of sweets and this one is very easy and delicious.  Thank you for the recipe!

  28. How long should I bake the cake if I want to put them in a cupcake tray?

  29. Hi Sally, I followed your recipe, the cake was indead moist, and the frosting very delicious, however I found that the cake was a bit underwhelming as far as flavor profile. I think next time I will double the spices. 

  30. Can I make this batter days ahead and just bake that day?

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