Pineapple Carrot Cream Cake Recipe

Introduction

This Pineapple Carrot Cream Cake is a delightful twist on the classic carrot cake, infused with sweet pineapple for extra moisture and flavor. Topped with a creamy, tangy frosting, it’s perfect for any celebration or just a special treat at home.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) brown sugar
• 3 large eggs
• 1 cup (240ml) vegetable oil
• 1 teaspoon vanilla extract
• 2 cups (220g) grated carrots
• 1 cup (200g) crushed pineapple, drained
• ½ cup (50g) chopped walnuts (optional)
• 8 oz (226g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. Step 3: In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Stir in grated carrots and crushed pineapple until well combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing. Fold in chopped walnuts if using.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the frosting, beat cream cheese and butter together until smooth. Gradually mix in powdered sugar until fluffy. Stir in vanilla extract and pineapple juice if using.
8. Step 8: Place one cake layer on a serving plate and spread with frosting. Top with the second layer and frost the top and sides. Garnish with chopped walnuts or pineapple slices if desired.

Tips & Variations

• Make sure to drain the pineapple well to prevent the batter from becoming too wet.
• For a nut-free option, simply omit the walnuts or substitute with shredded coconut for added texture.
• Add a pinch of nutmeg or ginger for extra warming spice notes.
• Use fresh pineapple juice in the frosting for a natural, bright flavor boost.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw in the fridge overnight before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this cake?

Yes, canned crushed pineapple works perfectly. Just be sure to drain it well to avoid excess moisture in the batter.

Is it necessary to use both baking soda and baking powder?

Yes, the combination helps the cake rise properly and achieve a light, tender crumb.

Pineapple Carrot Cream Cake Recipe

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★★★★★

4.6 from 377 reviews

This Pineapple Carrot Cream Cake is a moist and flavorful dessert combining the natural sweetness of grated carrots and crushed pineapple with warm cinnamon spices. Topped with a rich and creamy cream cheese frosting enhanced with pineapple juice, this cake is perfect for celebrations or an indulgent treat.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) brown sugar
• 3 large eggs
• 1 cup (240ml) vegetable oil
• 1 teaspoon vanilla extract
• 2 cups (220g) grated carrots
• 1 cup (200g) crushed pineapple, drained
• ½ cup (50g) chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

1. Preheat & Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly combined. Set aside.
3. Mix the Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended. Then add the grated carrots and drained crushed pineapple, stirring until fully incorporated.
4. Combine & Bake: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—avoid overmixing to keep the cake tender. Fold in the chopped walnuts if using. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting to prevent the frosting from melting.
6. Make the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add powdered sugar, mixing continuously until the frosting is fluffy. Stir in the vanilla extract and optionally the pineapple juice to enhance flavor.
7. Assemble & Frost the Cake: Place one cake layer on your serving plate and spread a generous layer of cream cheese frosting on top. Add the second cake layer and frost the entire top and sides of the cake evenly. Garnish with chopped walnuts or pineapple slices to add a decorative finish.

Notes

• Be sure to drain the crushed pineapple thoroughly to prevent the cake from becoming too wet.
• For best results, use freshly grated carrots.
• Chilling the cake layers before frosting can help prevent the frosting from slipping.
• The walnuts add a nice crunch, but can be omitted for nut-free versions.
• Store the cake in the refrigerator for up to 3 days.

Keywords: pineapple carrot cake, cream cheese frosting, carrot cake recipe, moist carrot cake, homemade cake, dessert