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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Pineapple carrot cake with cream cheese frosting on sallysbakingaddiction.com

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, 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 sallysbakingaddiction.com

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

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

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 sallysbakingaddiction.com

Slice & devour.

Print

Pineapple Carrot Cake with Cream Cheese Frosting

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 5 hours
  • 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 flourspoon & 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
  • 3 large carrots, grated (about 2 cups)*
  • 1 cup (8 ounces) crushed pineapple, drained*
  • 1 cup (125g) 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

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 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.

Notes

  1. 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.
  2. Special Tools: Icing Spatula | KitchenAid Hand Mixer | Glass Mixing Bowls | Glass Baking Dish
  3. 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.
  4. 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.
  5. 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.
  6. Layer Cake: Follow this sheet cake batter recipe, then follow the assembly/baking directions in my carrot layer cake. Use the frosting recipe in the layer cake (makes a little more than this).
  7. 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.

Keywords: carrot cake, cake

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 sallysbakingaddiction.com

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

290 Comments

  1. Hi Sally,
    Do you suggest any substitute for eggs? If so, what is the ratio? I’ve been using the same recipe but need to make one egg-less.

      1. Okay, I tried it with 1/2 Palm oil & 1/2 coconut oil. Disappointed that it turned out pretty dry. I won’t try that again. The icing was great though! LOL

  2. I tried it with 1/3 cup of olive oil, 1/3 a cup of Colza and a half a cup of coconut milk. It was really good and stayed moist. Thanks.

  3. I usually don’t comment on recipes but I just had to.. this is honestly the best carrot cake I’ve ever tasted! It was a hit at my dads birthday. The spices are just on point. I felt like the cinnamon was too strong initially, but the next day it was just perfect! Thank you so much. I can’t wait to try your other recipes 😀

  4. Hey sally, I baked this carrot cake and honestly it was soooo good!

    I was just wondering if there’s available the nutrition value for each serving ? Thanks

    1. Hi Jessica! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

    1. I have not tested this cake with almond flour, I would expect you would get a different texture with a 1:1 swap. Let me know if you try it!

      1. I tried this recipe yesterday. I really loved the flavour of the cake but the cake ended up being too moist. Is there a way to reduce the moistness of the cake? With the texture of cake to be like a sponge cake.

      2. Hi Sally,
        I tried it with almond flour and found the batter too “soupy” so I added some more almond flour but still came out too moist. I end up making another cake with all-purpose flour (with half oil, half applesauce) and it came out perfect! My family loved the cake! Thanks Sally for another great recipe.

  5. This recipe is the BEST carrot cake recipe I’ve tried! I double the spices but I like the flavour of the spices to sing through & not be a subtle undertone. Do you have nutritional value for this cake?

    I will be making this many times & I’ll also try the spices apples one!

  6. Was very excited to make this cake – it sounded delicious, but…
    it was not as moist as I thought it would be. I put a smidge more carrots in and def more pineapple and I did not overtake it. Any ideas what could be the cause?

    1. Hi Mary Ellen, Did it take longer to bake than expected? The extra pineapple could have been too much moisture for the batter causing it to take too long to bake and drying it out.

      1. I did not overtake it in terms of taking it out as soon as the toothpick was clean, but I get your point about the pineapple. I’ll try it again and not add anything extra and let you know how it goes.
        Thanks for the idea. 🙂

  7. This recipe yields a CRAZY amount of frosting, way more than needed and such a waste. You could reduce the quantity By 1/3 to 1/2 and have plenty.

  8. I made it for a large group and it was a BIG hit! Perfect! Didn’t add that last 1/4 c. powdered sugar either. Thanks for all the great recipes and your time explaining them!
    Love your site!

1 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×