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. It’s baked as a sheet cake, so there’s no fancy decorating required!
Tell Me About This Pineapple Carrot Cake
- Flavor: This cake has all the spiced flavors you’d expect from a classic carrot cake, but with a flavorful addition: crushed pineapple. This simple addition brightens up the cake’s 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 cake’s 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 9×13-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 it’s 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 didn’t want large pineapple chunks in the slices, because they could easily take away from the cake’s other flavors. However, it’s all a matter of personal preferences—you can use either crushed pineapple or chunks and still yield a delicious result. Use fresh or canned. (If you’re a fan of pineapple, try this pineapple upside-down cake recipe next!)
Let’s Decorate!
What you’ll love about sheet cakes is that there’s no fancy or intricate decorating required—a simple swipe of frosting does the trick. Today’s 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
Today’s 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 today’s recipe—this way you’ll 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 55–70 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 350°F (177°C) 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 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.
- 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.
- 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.
- Cover leftover cake 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 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.
- 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. 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 recipe—a deliciously spiced apple cake with cream cheese frosting!
I made this recipe tonight and it turned out great I used the half oil half applesauce as suggested, and to the cream cheese icing I added half teaspoon cinnamon and a few shakes of cloves. Terrific recipe thank you Sally!
This is an old favorite. My 35yo son asked me for the recipe and to make one so he can compare his version. Now over the years I’d lost the recipe and bake by look and feel ( I know not ideal) well I googled and found your site. So thanks for being there. The only differences being I used the juice from the crushed pineapple as well and most likely wholemeal flour
To much spices tasted like a spice cake not carrot cake
I made your recipe for our family Sunday dinner. Everyone who loves carrot cake loved this cake. Thank you for sharing this recipe.
This recipe was soo good and fun to make ! I made cupcakes and it made 36 cupcakes. I made a mistake and added the brown sugar to the dry ingredients instead of the egg mixture lol but when the crushed pineapple was added it fixed itself lol. both the frosting and the cupcakes were amazing !!! I added raisins and a home made trail mix that I had on hand for the nuts. So the addition of crushed up cashews, honey roasted peanuts and milk chocolate morsels were totally a bonus! I also sprinkled crushed candied pecans that I forgot I had to the top of the freshly iced cupcake and it was both beautiful and delicious!! thank you soo much for the recipe !!! this is totally worth the try!! it was not dry and full of flavor !! 😀 woo hoo!
Could I add raisins and eliminate walnuts? If so, how much raisins would you put in? Thank you.
Hi Jen, Yes you can add raisins! We recommend keeping the total amount of add-ins to 1 cup – so simply replace the nuts with raisins.
Hi Sally. I know many people have asked if you can bake them as cupcakes. I want to use a mini muffin tin instead. Should I still bake for 20-22 minutes? Thanks!
Hi Margaret, For mini cupcakes, bake for about 12-13 minutes. Enjoy!
Could zucchini be added to this recipe and I forgot so what alterations would you suggest —? A little more flour ???
Hi Missy, You can swap some of the carrot for zucchini! Just be sure that the total amount of carrot plus zucchini equals about 2 cups.
My cake came out dry! The icing was good. If I made it again I would not make it in a 12×9” pan – maybe a smaller pan would make it better! Maybe it needs more oil- several recipes call for 1 1/2 cups oil
Hi Linda, It’s possible the cake was simply baked too long. If you try again begin checking the cake a few minutes earlier. For more troubleshooting tips see the post How to Prevent a Dry or Dense Cake.
Hi Sally, I used 2 loaf pans because I don’t have the 9*13 inch pans and my oven isn’t big enough. The cake tasted fabulous. Everybody loved it but it was way too moist and falling apart. Do you think this because I used a loaf pan or something else? Do you have any suggestions on how to improve it the next time I make the cake.
Hi Kezia, It sounds like the cakes may have been under-baked. The cake would be much thicker in a loaf pan so may need additional time in the oven. They will be finished baking when a toothpick inserted in the center comes out clean.
Hi Sally!
Made an eggless version of this cake, used thick yogurt instead & it turned out superb!!
Thanks for your wonderful recipes, they have made the whole lockdown period bearable!!
I had really high hopes for this one. I love carrot cake and my boyfriend makes an awesome one with pineapple so I thought this would match its tastiness, it didn’t.
I couldn’t taste the pineapple at all. I just slightly crushed it as the recipe calls for but no, I didn’t like the results.
It was a huge letdown since I’ve loved every single recipe I’ve found here but this one. Might give it another try but from now on I’ll never use crushed pineapple again. I’ll just leave it whole in small chunks.
Can you make this recipe into Cupcakes?
Absolutely! Bake cupcakes for bout 19-22 minutes. Use a toothpick to check for doneness.
Can this recipe be halved for an 8×8 pan?
Yes, that would work! I’m unsure of the exact bake time needed but it will be shorter. Use a toothpick to test for doneness. Enjoy!
Best carrot cake recipe, added a few more walnuts and some toasted coconut ontop. YUM!
Absolute home-run of a recipe! With the exception of omitting ground cloves because I didn’t have it on hand, so I added a touch more ground nutmeg and ginger, I made this recipe exactly as stated and it has turned out perfectly every. single. time. Moist, excellent texture, and a beautiful combination of spices with the right amount of carrots, pineapple and texture from the walnuts, this truly is the best carrot cake recipe I’ve ever used. Since the recipe calls for vegetable oil (as opposed to butter)
Hubby, friends and family absolutely LOVE it and my hubby’s boss even made a request for it after trying it! Truly a crowd-pleaser. Thank you so much for a fantastic recipe, Sally! Love your recipes.
Made this for Mother’s Day tomorrow. Looks amazing. The icing is just the perfect amount. I made 3 in the 8 inch pans. Perfect for layering.
Hi Sally! Can I substitute coconut sugar in this recipe? We’re out of granulated and brown, haven’t been able to find any in stock. Thanks! And thank you so much for all the delicious smiles your recipes have brought to our family over the past couple of months
Hi Lauren, I have not tested this recipe with coconut sugar, but let me know if you try it!
Hi Sally,
Would this recipe still work if I omit the walnuts (nut allergy)? Would I need to adjust the other ingredients at all?
Thank you! Can’t wait to bake this one!
Hi Melanie, You can simply leave the nuts out with no other adjustments.
This recipe is fabulous! I could eat the frosting by itself. Vegetable oil kinda freaks me out, so I substituted melted and cooled butter. This is my first carrot cake, but I suspect the first of many from my boyfriend’s reaction.
This cake is absolutely delicious and moist. I added a half cup more of carrots, and precooked them with the oil in microwave for 10 minutes. I added them to the batter while they were hot. This reduced my baking time by approximately 12-14 minutes. I also used pecans instead of walnuts.
OMG Sally cake is too die for!!!
I had my mom’s recipe for pineapple carrots cake and lost it, I have tried a few and was not happy. Yours is bang on…..
Thanks for giving my Momma ,s recipe back to me❤️
Amazing recipe, my cake was moist and delicious. It was better the next day, after it had time to sit in the fridge for longer and be cold.
Is there a substitute for the cloves? I don’t have any and don’t want to go to the store if I don’t neeeeeeed to right now. I have everything else just not that.
Hi Kristina, If you don’t have any you can leave them out. You can slightly increase another of the spices to make up for the flavor if you wish, or try allspice if you have it.
Made this for my father in laws birthday & he said it was the best he ever had ( it was super delicious if I do say so myself).
Thank you for the recipe!
This is absolutely the best carrot cake i have ever made. Wonder isfit can be turned into cupcakes. Any suggestions?
This cake was so wonderful I am making it again. I threw in some raisins I had and they worked well with this recipe. A moist and delicious cake.
Excellent cake! I made a 9 x 13 pan and the only substitution was 1/2 cup of raisins & 1/2 cup walnuts instead of 1 cup walnuts.
It was perfect! Thank you so much for an awesome recipe that I will definitely be using again & again!
Hi Sally,
I have some leftover sour cream. Can I sub in some of the oil for it?
Since it’s only me and my husband, can I halve the recipe for a 8×8 dish?
Thanks!!
Hi Katrina! You can halve this recipe for a 9-inch square baking pan. The 8-inch is too small unless you make a couple cupcakes on the side. You can try using some sour cream for the oil in your halved recipe, but I’m unsure of the exact results. The cake may not taste quite as rich or moist.
This is without a doubt the best carrot cake recipe I’ve used! I’m really bad at layer cakes and because carrot cakes are so moist and dense, they always look even worse so I loved making it in a 9×13 pan. I added some sweetened coconut and raisins and had some fresh pineapple that needed to be eaten so I used that. It was great the first day and even better the second, so it would work really well as a make ahead dessert. Thanks for posting this!