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
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!
Reader Comments and Reviews
Can you bake in aluminum pan? If so, how long should I bake it for? I would like to add raisins. How much should I use?
Hi Tara! Yes, you can. The bake time will likely be shorter, so keep an eye on the cake in the oven. You can add raisins – we recommend keeping the total amount of add-ins to 1 cup – so simply replace some or all of the nuts with raisins.
Easy to make and delicious. Mine baked in 40 minutes so watch it carefully.
Delicious! Used half pineapple and half applesauce. The combination with the frosting is WOW 🙂 A big hit, thank u 🙂
Hi Sally,
I just made your Favorite Carrot Cake Recipe (couldn’t find the comment section on that cake website, hence my reason for commenting on this website). Made the cake in the 9×13 cake pan and my cake started to sink a little in the middle after it had been out of the oven for a bit…yikes!!! Why would this be? I added the pineapple in lieu of the applesauce and reduced nuts and added 1 cup of coconut. I plan on making the 3 layer version of this cake for my aunties 70th birthday next week. Thought I would practice with the 9×13 size to see how it turned out, seeing as how I’ve never baked a carrot cake before. Yikes…now I am a little apprehensive. What do you think went wrong?
Thank you.
Hi Brenda! When cakes sink in the middle, it often means they’re just a bit underbaked. A few additional minutes in the oven will help for next time. Be sure, too, not to overmix the batter, as that can cause cakes to become squat and dense. Hope this helps and that the cake is a hit for your aunt’s birthday!
Yum!! This was so delicious!! I made the cake to the recipe except I used pecans instead of walnuts. (but used my own lemon buttercream instead of the cream cheese frosting). Took it to my in-laws for afternoon tea and they couldn’t stop raving about it! Reminds me just of a hummingbird cake but without the shredded coconut! Will be adding it to my fave list!
Thank you Sally in your reply about the coconut addition. I just LOVE ❤️ all your recipes! Thank you for sharing them with all of us
Hi Sally,
It’s Brenda again. I’ve never made a carrot cake before so do I buy 4 carrots that weigh 260 grams and then shred them, or shred the carrots so that the shredded weight is 260 grams? Someone told me I may need to drain the juice from the carrots?!
Thank you.
Hi Brenda, you measure the carrots after grating. So buy about 4 large carrots, grate them, then measure 2 cups or 260g. Hope it turns out great!
Hi Sally,
Can I add sweetened shredded coconut to this recipe? And if so, how much?
Thank you,
Brenda
Hi Brenda! You can reduce the walnuts to 1/2 cup and add 1 cup shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Hope it’s a hit!
Thank you sooooo much. I have tried many recipes for carrot cake, and even tried one from Cheesecake factory and they are too dry, but this is one was so moist and not overpoweringly sweet. This is my fave ever recipe. Even better, my daughter made it for me using your recipe and we both love it so much. We made cupcakes and a small cake with this amount of batter. Again, thank you soooooo much.
This recipe is to die for
Amazingly moist , melts in the mouth ,
Addictive once you start eating it you can’t stop .
I followed this recipe and it was amazing! The spices were perfect and it was so moist. After cooling, I frosted the cake and had quite of bit left. No doubt I will make again!
Should I double the cream cheese frosting recipe for a 9×13 pan?
Hi Lisa, no need to double. This frosting is enough for a 9×13 pan. Enjoy!
Very good! Made this for hubby birthday b/c he’s a big fan of carrot cake. I added a scant handful of shredded coconut to the batter.
(forgot to click the stars!)
I have made this recipe several times, I like to make it in a bundt pan, and it has been amazing everytime! It has so much flavor and is the perfect texture, moist but not overly dense like some carrot cakes can be. Friends and family request that I make it now. I love when I find the perfect go-to recipe and this one is definitely it. Along with many other sally recipes that I make over and over now!
I have been substituting chopped rhubarb for the carrots in this recipe for several years…it is my family’s favorite.
Brought this to a neighborhood potluck and everyone raved! Toasted the walnuts ahead to add a bit of crunch. Definitely agree with the crushed vs. chunk pineapple hint. Tried a subsequent bake with chunks since that’s all I had and the crumb was dryer than the first cake. Making another one today for my husband’s birthday— can’t wait!
My whole family loved this cake. My son-in-law, the chef, said the frosting was to die for.
Hi Sally, am making your carrot cake as bottom tier of a wedding cake, cake size to be baked in 2 25cm pans, will I just double recipe?? Love your recipes so much, thank you
Hi Jacqui, here’s everything you need to know about cake pan sizes and conversions. Happy baking!
This recipe has changed our LIFE! My 16 yr. old made this cake for Easter, using my mother’s 50 year old cream cheese and lemon frosting. To your recipe we added organic raisins and walnuts, plus he took half the raw carrots and candied them slightly in a pan…we have been SOproud of his result! 4 different people have said that this was the best carrot cake they have ever had~~ thank you for sharing this excellent recipe with my family.
Eli Rey, I haven’t made this yet. I am going to for a dinner this Friday. Would you share the lemon cream cheese frosting recipe. That sounds totally awesome. Or is it just adding some lemon juice to the frosting?
This is so decedent!! My favorite carrot cake recipe
Love carrot cake, unfortunately all I tasted was the oil. Can you help with that, made twice and results were the same. Thanks for any help you can give.
Hi Wendy! 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 that way.
So easy, moist, delicious. I did use all unsweetened applesauce instead of oil. Glass pan worked great. Thank you for another wonderful recipe
These were delicious! Made them into cupcakes & baked for 22 mins!
Wonder if carrot cake needs to be changed for high altitudes?
Hi Lori, 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
I have baked this at high altitude (Utah) several times and it comes out perfect as written!
Ive read a ton of comments/questions and didn’t see this one yet. I’m hoping to make this for Easter/Birthday celebration. I have Cinnamon and Ginger, not the other spices. I do have pumpkin pie spice, can that be subbed? I really don’t want to buy the other spices but I will if I won’t get the same/similar results using what I have on hand. Thanks in advance for replying!
Hi JJ! You can leave out the cloves and nutmeg, or simply use your pumpkin pie spice (1 Tbs) instead of all the spices. Pumpkin pie spice is usually a blend of cinnamon, ginger, nutmeg, cloves and allspice, which would all work here. Let us know what you try!
I would like to bake in the loaf pan, shud I make half of the recipe ?
Hi Farah, halving the recipe should be just about right for one 9×5-inch loaf pan. Here is everything you need to know about cake pan sizes and conversions.
Why not just make 2 loaves and freeze one? Or make both and share one!
I loved this recipe my family also
Super moist and delicious.
Delicious. Swapped out walnuts for pecans as that’s what I have in pantry. Added a few oz. more cream cheese to battle the 3 cups sugar. Will definitely make again. Never been disappointed with your recipes.
I just made this and it came out yummy! I backed off the sugar in the frosting, using 2 cups instead of 3 and it is perfect for me, 3 cups would have been too sweet. I would like more pineapple flavor so next time I’ll add a bit more. It baked in 40 mins in my oven. Thanks for the recipe, delicious!
Wow, 3 cups of sugar in the frosting!? I used half that much and it was plenty sweet. I made the cake for a birthday. Haven’t had it yet but it sure looks good. I find most recipes call for way too much sugar.
Wondering if this cake may be made without the walnuts. I want to make it for a school event for staff, so would like to honour the nut free policy of our school.
Hi Leslie! You can leave the walnuts out without any changes. Hope it’s a hit!
Can you use olive oil for this recipe instead of canola or vegetable oil?
Hi Tina, That should be fine but the flavor will be different.
This cake was very delicious and moist and tender. I never go by cooking times in recipes I just go by what the cake tells me and it was done when the toothpick came out clean which in my oven in my kitchen was not 45 mins, so I’m guessing those having issues with a dry cake are most likely over baking it. It was very good and I will make this again and again.