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.
Keywords: pineapple carrot cake, carrot cake
Today’s recipe is adapted from my spice cake recipe—a deliciously spiced apple cake with cream cheese frosting!
Made this for my boyfriend’s birthday and it was such a hit among carrot cake connoisseurs at the table! I did add 1 cup of shredded coconut and topped the icing with roasted shavings. It’s the best carrot cake ever!
★★★★★
This carrot cake is to die for! I made it for a party last night and it was a huge hit and was the star of my dessert array. I baked it in a metal pan because I didn’t have my glass pan available, and it was done in 33 minutes and I had to cover the top with foil because the edges were browning too quickly and crusting. My only thing with this recipe is that the frosting is way too sweet for me. Is there a way to make it more tart? Maybe adding lemon zest? I did add the extra 1/4 cup of confectioners sugar and an extra pinch of salt but that did not cut the underlying sweetness.
★★★★★
I’m thinking of making a two tier (10 and 8 inches) cake with fondant covering for my daughter’s birthday. Do you think this will be firm enough to hold the fondant? What would be proportions in that case? Awaiting your reply!
Hi Suvarna! This carrot cake is sturdy enough to hold up under fondant.
I made this for a co worker’s birthday. Many people said it was the best cake that they had ever had. Not the best carrot cake, the best cake ever. Thank you very much. I added currants and coconut and lemon zest. Upped the ginger to 1 teaspoon. Once again, thank you.
★★★★★
SOOOOOOOOO delicious and moist! Made it as a layered birthday cake last night (with non-dairy “tasted-like-cream-cheese” frosting for the birthday girl) and it was a HUGE hit. Everyone said it was the best carrot cake they’d ever had. Received a text this morning from the birthday girl saying, “even better the next morning with coffee!”
★★★★★
I made this cake and layered it. It was a huge success. Someone even asked me if I could make this in a whole sheet cake. Would you recommend? I wouldn’t even know where to start with measurements.
★★★★★
Hi Marie! Do you mean a larger sheet cake, such as 12×17 inch? Or a full sheet cake that’s larger? Use the batter as written– it will be enough for a thinner and larger sheet cake. The bake time will be shorter since the cake is thinner.
I made this one to take into work. Whole cake literally disappeared in minutes. I even had one person almost in tears because she thought she had missed out (luckily I still had some in the freezer to bring in for her!).
For me personally, l think it needed a touch more spice so l am going to up the cinnamon next time. But this will definitely be replacing my old carrot cake recipe (it used apple sauce and I think the pineapple brings a lot more moistness)
I LOVE making this cake. It is so easy to make and is always a huge hit!
★★★★★
Made this cake last week and it was a huge hit!!! Absolutely amazing!!!
Now I’m wanting to make it as cupcakes. Do you know how many cupcakes this recipe will make? Thank you
★★★★★
Hi Steph! Thanks! About 2-3 dozen cupcakes.
I made this recipe for Easter and it was really great thank you so much. I did make a couple of changes, I do not like nuts in cake so I substituted half a cup of golden raisins. I baked in 3 eight inch pans for 26 minutes and they were perfect! This cake is great because it’s not overly sweet.
★★★★★
I bet it was delicious with raisins! I’m glad you enjoyed it!
I have baked this twice now for my husband who loves carrot cake. I typically do not like carrot cake, mostly because of the spice combination. With this cake though, I have eaten a whole piece and I even sneak bites from the pan when no one is looking .
For a cake with a few added preparation steps (grating carrots, draining pineapple, etc.), I do not feel like it is labor intensive at all and is a very easy recipe to execute. I have to store my stand mixer due to lack of counter space, so I also like being able to make a cake every once in a while without having to get the stand mixer out. This last time I made the cake in a metal 9×13 pan and it was done when I checked at 40 mins. Edges were on the verge of being a little overdone, so if I use a metal pan again I’ll definitely cover with foil at some point during baking.
I love the pineapple and was longing for a little bit more of that flavor. I’m thinking about experimenting next time and trying to put some well-drained crushed pineapple in the frosting.
★★★★★
My son is allergic to tree nuts — so I was wondering if it will seem like it’s really lacking if I just leave the nuts out of the recipe?
There is so much flavor in this carrot cake! You can definitely leave out the nuts.
Loved this recipe! It really gets better day after day. My family and friends loved it. Thanks Sally.
★★★★★
Hi Sally,
I made your carrot and pineapple cake today, it is delicious! Thanks for such a great recipe.
★★★★★
Can coconut oil be used instead of canola oil?
You can use meted coconut oil instead, yes.
Hi Sally,
Should I drain the pineapple? Can I also use shredded coconut…..if so how much can I use….Thank you!
Hi Veronica! I recommend lightly draining the crushed pineapple. Some liquid is ok. You can add shredded coconut to the cake batter. I recommend around 3/4 – 1 cup.
I wanted to thank you for another great recipe, Sally! My oldest daughter turned 8 last week, but was at camp for the week, so we celebrated as our family of 4 tonight. I always give the girls their choice of the kind of cake they want me to bake. Initially, she wanted the strawberry cake I made last year (also your recipe), but since she is a flower girl in a wedding this weekend and sometimes gets a rash on her face from strawberries, I suggested she give me a second option. She wanted a carrot cake. So, I made it, it was delicious and now I have to hide it from myself or I’ll completely blow my diet! I told my husband I would pack a couple pieces up for him to share tomorrow and he asked me, “why are you giving away our cake?” Raves from the whole family!!! The pineapple is an amazing addition and don’t even get me started on the frosting!
I baked this caked yesterday for my husbands birthday. I followed the recipe exactly, weighing the dry measurements. The spices were wonderful, and the addition of the pineapple was what I was looking for. The cake was done at 43 minutes using a 9X13 glass pan. I was very disappointed with how dry the cake was. I have double checked the recipe to see if I missed anything, but cannot see that I did.
Hi Sally! I am planning to make this cake for my mother in law’s birthday. Would it be possible to make it a two layer round? And if so, can i substitute ginger and cloves with more cinnamon and nutmeg? Unfortunately here in Japan they don’t have ginger and cloves on hand. Thank you.
Hi Ciara! For a 2 layer cake, divide between 2 9×2 inch cake pans and bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean. You can switch the spices to what you have on hand.
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!
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!
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!
I made this yesterday, and wow! What a hit! Everybody gushed over its moistness and out of this world flavor! Almost everyone had seconds and I didn’t even have any leftovers. What a great recipe–will pass this down for future generations!