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
Sally, can I replace some of the oil with buttermilk without compromising moisture, texture etc?
Hi Nancy! See recipe Notes – we recommend applesauce: 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.
Delicious! My husband has had 3 pieces lol, in 4 hours. Not something I’d make often, there are only two of us !
Can I use frozen pineapple?
Hi Sangeetha! If you thaw, drain, and then crush the frozen pineapple, that should work just fine.
I made this using 2 8 inch rounds, and the recipe filled both perfectly.
We have a couple of carrot cake fans and also me, the baker, that are notoriously tough critics. This cake was bomb. Moist, light and flavorful. Highly recommend.
Great recipe! Yummy
Hi Sally,
If I’m using fresh pineapple, how should I approximately adjust the sugar amount?
Please guide me.thank you.
Hi Avani, you can use fresh pineapple (either crushed or as chunks) with no changes to the amount of sugar. Hope you enjoy the cake!
Can you make this in a 8 inches or 9 inches round pan.
Hi Tara! This would be too mach batter for a single layer 8 or 9 inch round cake, but could be make into a layer cake – see recipe Notes for details. Or you may enjoy this one layer carrot cake baked in a 9 inch springform pan as well.
I am sorry I meant to say can you put it into two 8 inches or two 9 inches pan.
Can i use a 8 inch square pan and halve the recipe exactly? I checked the article on cake pan conversions and a 13×9 inch dish is 117 Sq inches. And a 8 inch square pan will be 128 Sq inches.so will that work?
Additionally, will the baking time of 45 – 55 mins remain the same with a single 8 inch square pan?
Please let me know. Wish to bake this for new years eve. Thank you ♥️
Hi Avani, 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. We’re unsure of the exact bake time—keep a close eye on it and use a toothpick to test for doneness.
I always halve this recipe and make it in an 8 inch pan. It only takes about 30 minutes and comes out perfectly. Personally I think it would be too thin in a 9 inch pan
Everyone loved the cake, but it was crumbly, so I hope I can correct that problem next time.
Hi Eileen, was the cake over baked by chance? That can often cause it to become a bit crumbly. Be sure to also spoon and level (or use a food scale) to measure your flour to ensure it isn’t over measured, which can significantly dry out the cake. This post on how to prevent dry and dense cakes may also be a helpful resource. We’re glad to hear the cake was still a hit!
I love this recipe so much and I 100% appreciate your breakdown on the exact measurements, speed to which to mix ingredients and exact temperatures to use in baking this cake. If you convey that type of information on all of your recipes I’ll be coming back time and time again to use your recipes. Thank you!
Could I make this recipe eggless pls?
We have not tested this cake with an egg substitute but let us know if you try anything.
Truly the best carrot cake recipe! You have made carrot cake monsters out of my parents…birthdays and now Christmas it is the request. You gotta have the pineapple and coconut with the nuts and this recipe does it perfectly! Moist, not too sweet, and exploding with flavor. Thank you!
Disappointed, in this recipe. I often substitute 1/3 cup apple sauce for a portion of the oil, so when I saw your comment about using only apple sauce I gave it a try. The cake was heavy and dense, it seemed to flatten all the ingredients.
I’ll stick to oil and a bit of apple sauce.
I make a version of this cake with a little less walnut but add slivered almonds, coconut and raisins. I reserve the pineapple juice to use in the frosting. I also use orange extract instead of vanilla.
This is a very yummy, moist cake. Took it to a party and everyone raved about it!
Super easy recipe to make. It was a hit at our TG shop lunch. I don’t think it is good to squeeze out too much juice from the pineapple and DON’T us the already chopped carrots from the store. But they DO WORK. Cake will just not be as miost.
Am planning to make this but wondering what happens if I use 3/4 of the sugar. Aside from it llbeing less sweet, will it change the texture of the cake?
Hi JK, you can certainly try reducing the sugar, but it does play a role in the moisture and texture of the cake, too. Results will be different than intended. Hope you enjoy it!
Can it be made gluten free?
Hi Robin, we haven’t tested a gluten free version of this cake, but let us know if you try anything.
I made this cake gluten free with almond flour, using same quantity of flour as called for, because one person at party eats gluten free, and it was still very moist and tasted great!
Without a doubt one of most delicious recipe for carrot-pineapple cake I’ve ever made. I put it in two 9 inch cake pans; not sure the ingredients would’ve gone far enough for three cake pans. I followed the instructions to the T and switched to the carrot cake recipe for further instruction as recommended.
Also wondering why the recipe for this cake has 8 ounces of cream cheese and 4 tablespoons of butter, whereas the one for the larger amount on the carrot cake the cream cheese but not the butter?
One thing I noted is that it is a bit on the dry side. I believe next time I will add more pineapple and see if that helps with the moisture. i would welcome other suggestions.
Hi Torian, we’re so glad to hear you enjoyed this cake! The ratio of cream cheese and butter can change based on the intended outcome for the frosting. The frosting on our carrot cake has more cream cheese to butter for a softer, more tangy frosting. You’ll find the frosting here to be slightly sturdier with less cream cheese but the same amount of butter. As for the dryness, was the cake over baked by chance? That’s often the culprit for dry cakes. Be sure to also spoon and level or use a kitchen scale to measure your flour, to ensure it’s not over measured. This post on how to prevent dry and dense cakes may also be a helpful resource for you. Hope this helps!
Made this for my wife’s birthday. She loved it. Thank you
This is hands down the best carrot cake recipe I have tried and I have tried a lot of recipes! Thank you, Sally.
I made this yesterday and happy I saw some comments mentioning the cook time was 40mins. Next time I make this I’ll start checking at 35 mins and add goden raisins. Also the frosting was enough for me with 2 cups.
Fantastic recipe! I used flax eggs since my mom can’t have eggs. It was a home run. Thanks so much!
Making this for my dad & he’s not a pineapple fan. If I omit the pineapple, do I need to compensate with something else?
Hi Sarah, here is our regular carrot cake recipe instead. See recipe Notes there for 9×13 sheet pan instructions. Hope it’s a hit!
Thank you so much! Should have scrolled down farther on the other carrot cake recipe!
Hi! Can I make this into a larger sheet cake if I were to double the recipe? I am looking for a 15 x 10 x 1″, jelly roll sheet pan size. Thank YOU!!!
Hi Melissa! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
This is so handy and helpful! Thank you very much 🙂
What do you suggest as a substitute for the nuts as family nut allergies ?
Hi Dawny, You can leave the walnuts out without any changes. Hope it’s a hit!
hi sally, i’ve made this recipe before and it was amazing! i am making it again for a birthday this saturday and i was wondering if i were to freeze the cake ahead of time, would it thaw to the same texture as before it was frozen? im making the cake about 4 days before, and then frosting it 2 days before. would it be ok just refrigerated? thanks so much !
Hi Lillian, that should be fine! See the recipe Notes section for freezing/refrigerating/thawing instructions. Enjoy!
If I want to add raisins and shredded coconut flakes into this recipe, may I ask how much should I use and which ingredients from the original recipe need to be modified? Thanks a million.
Hi LC! You can add raisins and shredded coconut – we recommend keeping the total amount of add-ins to 1 cup – so simply replace some or all of the nuts with raisins and shredded coconut.