Pineapple Carrot Cream Cake Recipe

If you’re searching for a show-stopping dessert that combines sweet tropical flavors with classic comfort, the Pineapple Carrot Cream Cake is about to become your new must-bake treat. This cake is the perfect blend of moist, tender carrot cake with the bright, tangy punch of pineapple, all wrapped together with a lush cream cheese frosting. Whether you’re celebrating a special occasion or just want to indulge in something utterly delightful, this cake brings warmth and joy to every table. Trust me—this is one recipe you’ll want to share (but you might be tempted to keep it all for yourself!).

Ingredients You’ll Need

The beauty of this Pineapple Carrot Cream Cake lies in its simple, pantry-friendly ingredients. Each one plays a special role—bringing moisture, flavor, or that irresistible texture that makes every bite unforgettable.

• All-purpose flour: The trusty foundation for a tender, sturdy crumb.
• Baking soda: Ensures your cake rises beautifully and stays fluffy.
• Ground cinnamon: Adds a warm, spicy depth that pairs perfectly with carrots and pineapple.
• Ground nutmeg: Just a touch gives the cake a cozy, aromatic twist.
• Salt: Balances the sweetness and enhances all the flavors.
• Granulated sugar: For sweetness and a light, delicate texture.
• Brown sugar (packed): Adds moisture and a lovely caramel note.
• Large eggs: Bind everything together and add richness.
• Vegetable oil: Keeps the cake incredibly moist and tender.
• Vanilla extract: Rounds out the flavors with its sweet aroma.
• Finely grated carrots: The heart of the cake, providing flavor, color, and moisture.
• Crushed pineapple (drained): Infuses the cake with juicy, tropical notes.
• Chopped walnuts or pecans (optional): For a lovely crunch and nutty flavor.
• Shredded sweetened coconut (optional): Adds texture and a hint of coconut flavor.
• Cream cheese (softened): The star of the frosting, creating a tangy, creamy finish.
• Unsalted butter (softened): Makes the frosting extra rich and smooth.
• Powdered sugar: Sweetens and thickens the frosting to perfection.
• Vanilla extract (for frosting): Adds a classic flavor boost to the creamy topping.
• Milk or cream (as needed): Adjusts the frosting’s consistency for easy spreading.

How to Make Pineapple Carrot Cream Cake

Step 1: Prepare Your Baking Pans

Start by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans generously, or line them with parchment paper if you want an easy release. This little bit of prep ensures your Pineapple Carrot Cream Cake comes out beautifully every time, without any sticky mishaps.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This step ensures all those spices and leavening agents are evenly distributed, so every bite is flavorful and perfectly textured.

Step 3: Combine Wet Ingredients and Flavorful Add-Ins

In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mixture is smooth and well combined. Stir in the grated carrots and crushed pineapple—these two are the dynamic duo that make this cake so incredibly moist and delicious.

Step 4: Bring Everything Together

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. If you’re feeling a little fancy, now’s the time to add in those chopped nuts and coconut for extra texture. Divide the batter evenly between the prepared pans and smooth out the tops for an even bake.

Step 5: Bake to Perfection

Pop your pans into the oven and bake for 28–32 minutes. You’ll know your cakes are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. This patience pays off—your frosting won’t melt and your layers will stack perfectly!

Step 6: Make the Cream Cheese Frosting

While the cakes cool, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla, then whip until fluffy. If the frosting feels too thick, a splash of milk or cream will bring it to just the right spreading consistency.

Step 7: Assemble and Frost Your Cake

Once your cakes are cool, place one layer on your serving plate and spread a generous layer of frosting over the top. Stack the second cake layer, then frost the top and sides, smoothing it out as desired. For sharp, picture-perfect slices, chill the finished cake briefly before cutting.

How to Serve Pineapple Carrot Cream Cake

Garnishes

The finishing touches make all the difference. Toasted coconut, a sprinkle of chopped walnuts or pecans, or even a few pineapple tidbits scattered on top take your Pineapple Carrot Cream Cake from delicious to dazzling. Not only do these add a pop of color, but they bring extra flavor and crunch.

Side Dishes

This cake shines as a dessert on its own, but if you want to create a truly memorable spread, serve it alongside fresh fruit salad or a scoop of vanilla ice cream. The cool, creamy ice cream and juicy fruit complement the cake’s rich flavors wonderfully.

Creative Ways to Present

For a party, try turning your Pineapple Carrot Cream Cake into cupcakes or mini cakes! You can also bake it as a sheet cake for easy slicing at potlucks. Dress up individual slices with a drizzle of caramel or a swirl of whipped cream for an extra-special presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pineapple Carrot Cream Cake covered in the refrigerator. The cream cheese frosting needs to stay chilled, and the cake itself actually gets even moister after a day or two in the fridge. It’ll stay fresh for up to five days—if you can resist eating it sooner!

Freezing

If you want to make the cake ahead, freeze the unfrosted layers tightly wrapped for up to two months. You can also freeze individual frosted slices—just wrap them well and pop them in an airtight container. Thaw in the fridge overnight and enjoy as if freshly made.

Reheating

While this cake is best enjoyed chilled or at room temperature, you can let a refrigerated slice sit out for about 30 minutes before serving for that just-right softness. There’s no need to microwave—this keeps the frosting from melting and the texture perfect.

FAQs

Can I make Pineapple Carrot Cream Cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend, making sure it contains xanthan gum or another binder. The cake stays just as moist and flavorful, and your gluten-free friends will love you for it.

Do I have to use nuts and coconut?

Nope! The cake is delicious with or without the extras. Leave out the nuts and coconut if you prefer a smoother texture or have allergies—rest assured, the Pineapple Carrot Cream Cake will still be a hit.

Can I make the cake as a single layer or in a different pan?

Yes! For a simpler presentation, bake the batter in a 9×13-inch pan for about 35–40 minutes. You’ll get all the flavor and moisture with a lot less fuss over stacking and frosting layers.

How do I get my cream cheese frosting super smooth?

Start with room temperature cream cheese and butter, and beat them together until completely smooth before adding powdered sugar. If your kitchen is chilly, let the frosting sit for a few minutes to soften, then beat again until fluffy and spreadable.

Can I make Pineapple Carrot Cream Cake ahead of time?

Definitely! In fact, the flavors only get better as it sits. You can bake the layers a day or two ahead, wrap and refrigerate them, then frost on the day you want to serve. The finished cake keeps beautifully for several days.

Final Thoughts

There’s something truly magical about sharing a homemade Pineapple Carrot Cream Cake with friends and family. It’s a dessert that feels both nostalgic and fresh, bringing together the best of classic carrot cake and the irresistible zing of pineapple. I hope you’ll be inspired to bake this beauty soon, and that it brings as much joy to your table as it does to mine!

Pineapple Carrot Cream Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Pineapple Carrot Cream Cake is a moist and flavorful dessert combining grated carrots and crushed pineapple, enhanced with warm spices like cinnamon and nutmeg. Topped with a creamy, tangy cream cheese frosting, it offers a perfect balance of sweetness and texture, making it ideal for celebrations and everyday indulgence.

---

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1 cup crushed pineapple (drained)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded sweetened coconut (optional)

Cream Cheese Frosting Ingredients

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk or cream (as needed for consistency)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until well combined.
3. Combine wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
4. Add carrots and pineapple: Stir the finely grated carrots and drained crushed pineapple into the wet ingredients, ensuring they are evenly distributed.
5. Incorporate dry ingredients: Gently fold the dry flour mixture into the wet mixture until just combined, being careful not to overmix. If using, fold in the chopped nuts and shredded sweetened coconut.
6. Fill and bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add 1-2 tablespoons of milk or cream as needed to reach a spreadable consistency.
9. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting over it, then top with the second cake layer. Frost the top and sides evenly.
10. Chill and serve: Refrigerate the frosted cake briefly to set the icing, then slice and serve for neat, clean cuts.

Notes

• This cake remains moist for several days and is perfect for making ahead of time.
• For a sheet cake variation, bake the batter in a 9×13-inch pan at 350°F (175°C) for 35–40 minutes until a toothpick comes out clean.
• Garnish with toasted coconut or chopped nuts for an extra decorative touch.
• Ensure pineapple is well-drained to avoid excess moisture affecting the cake texture.
• Use room temperature ingredients for best mixing results.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 38g
• Sodium: 270mg
• Fat: 27g
• Saturated Fat: 9g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg