There’s something magical about a cake that marries earthy, sweet carrots with bright, tangy pineapple—and then cloaks the whole thing in rich, dreamy cream cheese frosting. This Pineapple Carrot Cream Cake is a crowd-pleasing, moist masterpiece that captures the perfect balance of comfort and tropical flair in every bite. Whether you’re baking it for a birthday, Easter, or just because, it’s the sort of recipe that wins hearts and has guests sneaking back for seconds (and maybe even thirds).
Ingredients You’ll Need
Baking this Pineapple Carrot Cream Cake doesn’t require anything fancy. Each ingredient serves a distinct, delicious purpose: some bring depth and moisture, some deliver a subtle crunch or a creamy finish. Here’s what you’ll need, along with tips to help you coax out the cake’s full potential.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Granulated sugar: Sweetens the cake and ensures a moist, irresistible texture.
- Baking soda: Gives the cake lift and lightness—don’t skip it!
- Ground cinnamon: The spice that makes each slice warm, aromatic, and inviting.
- Salt: Balances the sweetness and boosts the flavors of carrot, pineapple, and frosting alike.
- Eggs: Bind everything together while adding richness and structure.
- Vegetable oil: Makes the cake extravagantly moist and tender, even days later.
- Grated carrots: The star ingredient for color, flavor, and a soft crumb—grate them fresh for best results!
- Crushed pineapple (drained): Adds a bright, juicy tang and helps keep the cake moist; be sure to drain well.
- Chopped walnuts or pecans (optional): For those who love a bit of crunch and nutty undertone in their carrot cake.
- Vanilla extract: Enhances every other flavor in the cake and frosting.
- Cream cheese (softened): The hero of the frosting, lending a tangy creaminess you can’t beat.
- Unsalted butter (softened): Gives the frosting a rich, smooth base; softening helps it whip up fluffy.
- Powdered sugar: Sweetens and thickens the frosting for a perfectly spreadable finish.
- Milk: Just a splash loosens up the frosting, so it glides onto the cake beautifully.
How to Make Pineapple Carrot Cream Cake
Step 1: Prep Your Pans & Oven
First things first, let’s set ourselves up for cake success. Preheat your oven to 350°F to ensure even baking from the start. Choose either two 9-inch round cake pans for a layered effect or a single 9×13-inch pan for easy slicing. Grease with butter or a nonstick spray, then dust lightly with flour—this prevents sticking and makes sure every piece lifts out beautifully.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt. Mixing these first guarantees that every bite of your Pineapple Carrot Cream Cake will have just the right distribution of sweetness, spice, and lift. Whisk until everything looks uniform and inviting.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk the eggs, oil, and vanilla extract until smooth and creamy. This trio forms the flavorful, luscious base for the cake. Now, gently stir in the grated carrots and well-drained pineapple (these will keep your cake tender and flavorful), plus the nuts if you’re going for that little bit of nutty crunch.
Step 4: Bring It All Together
Combine your wet and dry mixtures by pouring the wet into the dry. Stir with a spatula or wooden spoon just until you don’t see streaks of flour—overmixing can make the cake dense. The batter will feel thick and chunky, but trust the process: the fruits and nuts will spread their goodness as it bakes!
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Smooth the tops with the back of a spoon, then pop them in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean—your kitchen will smell absolutely amazing! Let the cakes cool in the pans for 10-15 minutes, then turn them out onto racks to finish cooling completely.
Step 6: Make the Cream Cheese Frosting
While your cakes cool, it’s time for the best part—frosting! Beat together the softened cream cheese and butter until the mixture is fluffy and blended. Gradually add the powdered sugar and vanilla extract. Once combined, thin the frosting with a tablespoon of milk at a time until it’s smooth and easily spreadable. This silky topping takes the Pineapple Carrot Cream Cake to the next level!
Step 7: Frost and Assemble
If you made layers, spread a generous amount of frosting between the rounds before stacking them. For a sheet cake, simply spread the frosting evenly across the top. Feel free to get creative with swirls—it’s your masterpiece! Once frosted, refrigerate the cake until it’s ready to serve. This helps the frosting set and the flavors mingle.
How to Serve Pineapple Carrot Cream Cake
Garnishes
A beautiful Pineapple Carrot Cream Cake deserves a final flourish. Sprinkle toasted coconut over the frosting to add an irresistible crunch and a touch of tropical flair. For a fancier look, try a dusting of cinnamon or a few more chopped nuts. Even delicate carrot curls or edible flowers look gorgeous here!
Side Dishes
Though the cake shines on its own, it pairs beautifully with simple sides like fresh fruit salad or a tangy citrus sorbet to balance that decadent frosting. If you’re serving at a brunch or tea, try light savory bites—think cucumber sandwiches or a mixed greens salad—to round out your spread.
Creative Ways to Present
While classic slices are always a hit, turn this Pineapple Carrot Cream Cake into cupcakes for a picnic or birthday party. Or, make a trifle by layering cake cubes with frosting and extra pineapple in clear glasses. For a showstopper at gatherings, try stacking the layers taller and piping the frosting decoratively—it always wows!
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Pineapple Carrot Cream Cake in an airtight container in the fridge. The carrot and pineapple keep it moist for days, and the flavors deepen the longer it sits. Leftovers last well for up to five days—if you can resist that long!
Freezing
To freeze, wrap the un-frosted cake layers tightly in plastic wrap and store them in a freezer-safe bag. They’ll keep for up to three months. When you’re ready, thaw overnight in the fridge, then frost as usual. You can freeze individual frosted slices as well—just wrap and store for a future treat.
Reheating
Most of the time, Pineapple Carrot Cream Cake is best enjoyed cold or at room temperature. If you love a warm cake, let a slice sit out to reach room temp or give it a short 10-second zap in the microwave—just enough to take the chill off, while keeping that cream cheese frosting dreamy.
FAQs
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The cake will still be full of moisture and flavor thanks to the carrots and pineapple.
Do I have to use nuts in the recipe?
Nope! The nuts are optional. They add great crunch, but you can leave them out for a nut-free Pineapple Carrot Cream Cake without sacrificing taste or texture.
Can I use fresh pineapple instead of canned?
Yes, just chop finely and make sure to drain off any extra juice so your cake doesn’t become too wet. Canned is a classic for ease, but fresh brings extra zing!
What’s the best way to shred carrots?
Use a box grater for tender, fine carrot shreds that melt into the cake. A food processor with a shredding blade works too and saves time if you’re baking for a crowd.
Can I make the frosting ahead of time?
Definitely! Whip up the frosting a day or two in advance and store it covered in the fridge. Let it soften a little at room temperature before spreading on the Pineapple Carrot Cream Cake.
Final Thoughts
If you’re after a dessert that’s got a gorgeous tropical twist, irresistible texture, and that wow factor for both taste and looks, you simply have to try this Pineapple Carrot Cream Cake. It’s a personal favorite that’s guaranteed to make memories and smiles—so preheat your oven, gather a few simple ingredients, and get ready for that first delightful bite!
Print
Pineapple Carrot Cream Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Carrot Cream Cake, a moist and delicious dessert that combines the sweetness of pineapple with the earthiness of carrots, topped with a creamy and decadent cream cheese frosting.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
For the cream frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (as needed for consistency)
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.
- In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs, oil, and vanilla until smooth. Stir in carrots, pineapple, and nuts if using.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth. Add milk as needed for desired spreading consistency.
- Frost cooled cake and refrigerate until ready to serve.
Notes
- For an extra tropical touch, sprinkle toasted coconut over the frosted cake.
- This cake tastes even better the next day after the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45 g
- Sodium: 330 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
