Pineapple Carrot Cake
A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!
Today’s recipe comes from two questions I receive on my homemade carrot cake recipe quite often. Can you use crushed pineapple and can you bake it in a 9×13-inch pan? The answer? YES AND YES!
Since Easter is so close, I felt that it was time to finally get to work on a pineapple carrot cake recipe. And I have to say, this recipe does not disappoint.
In fact, I think I actually prefer how simple this recipe is to make compared to my layered carrot cake recipe. There’s no need to worry about leveling cakes or decorating the cake to make it look pretty. All you have to do is bake the cake, let it cool, then spread some cream cheese frosting on top.
Recipe Ingredients
When it comes to good carrot cake, I have a few requirements. The cake must be moist (and stay that way!), have a good amount of spices but not too much, and it needs to be topped with cream cheese frosting.
So what makes this carrot cake so good?
- Flour: Be sure to spoon and level the flour when measuring it. You don’t want to wind up with a dense cake!
- Baking powder and baking soda: Helps the cake rise in the oven.
- Oil: Canola or vegetable oil will work.
- Eggs: Should be room temperature before being whisked into the batter.
- Crushed pineapple: I usually stick with unsweetened applesauce in my carrot cake to add moisture and not make it greasy with too much oil. For this cake, I swapped out the applesauce for a can of crushed pineapple and it worked perfectly. The cake doesn’t taste like pineapple, but it adds the perfect amount of moisture.
- Granulated sugar and brown sugar: I think that all carrot cakes should incorporate brown sugar. Not only does it add more flavor, but it also adds more moisture to the cake. Win-Win!
- Grated carrots: You’ll be using three cups of grated carrot in this recipe, no skimping on carrots anywhere around here.
- Walnuts: Use chopped, raw walnuts for this carrot cake recipe with pineapple.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Spices: Ground cinnamon, ginger, and nutmeg. The spices are not overpowering in this cake, but they add just the right amount of flavor.
How to Make Carrot Cake with Pineapple
The batter for this homemade carrot cake is as simple as mixing the dry ingredients and wet ingredients separately, then combining them and pouring it into the pan. If you find your cake is browning a little too much on top before the cake is finished, just tent it with some aluminum foil until it’s done.
Once you bake the carrot cake, you’ll let it cool and then spread some cream cheese frosting on top.
I stuck with my favorite homemade cream cheese frosting for this cake. It’s just a simple mixture of cream cheese, butter, powdered sugar, and vanilla extract. To get a super smooth and creamy frosting, make sure to put your cream cheese and butter out ahead of time.
You can also decorate this cake with some cute carrot designs or sprinkle some more chopped walnuts on top.
Can I Make This Cake in Advance?
I actually love to bake this cake the night before and then frost it the next day. I find the flavor of this carrot cake is always better on day two, plus it even tastes delicious straight out of the refrigerator. I’ve given detailed instructions on how to prep this moist carrot cake ahead of time in the recipe card below.
Freezing & Storage Instructions
Store leftover carrot cake in the refrigerator covered tightly for up to 4 days.
To freeze, remove the carrot cake from the pan and wrap tightly in plastic wrap. Store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator. Cream cheese frosting will also freeze well for 2-3 months.
Baking Tips
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Feel free to use your favorite nut in this carrot cake instead of the chopped walnuts. If you love raisins in your carrot cake, you may also use 1/2 cup.
- Make sure your cream cheese and butter are at room temperature before mixing together the frosting. This will ensure a super smooth and creamy frosting on top of your cake.
- If you want to make this recipe into cupcakes, I recommend following my Carrot Cake Cupcakes recipe instead. That way you don’t have to guess about ingredient ratios, etc.
More Easy Cake Recipes to Try!
Pineapple Carrot Cake
Ingredients
For the carrot cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (180ml) canola or vegetable oil
- 4 large eggs , room temperature
- 1 and 1/2 cups (300 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 (8-ounce) can crushed pineapple , drained
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) grated carrots , lightly packed
- 3/4 cup (90 grams) chopped walnuts
- 1/2 cup (75 grams) raisins (optional)
For the cream cheese frosting:
- 1 (8-ounce) package brick style cream cheese , softened to room temperature
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake:
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
- Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
- Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
- Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!
Notes
Adapted from my Layered Carrot Cake recipe.
As embarrassing as this is, I’m going to fess up anyway – I made this cake last night….and somehow totally forgot to add the oil. My excuse is I was making a 1/2 recipe and doing the conversions in my head instead of writing it all down first…anyway, I didn’t tell anyone and my husband literally just ate 3 pieces and said it was THE BEST! I added 1/2 cup shredded coconut, and I don’t think I properly drained the pineapple because I had to blend up pineapple chunks as I bought the wrong thing…anyway, even with no oil, it’s pretty darn good.
How much time would you have to bake the cake if you put it in a 6 inch cake pan?
Are you wanting to make multiple layers? It really just depends on how full you fill the cake pans. I would just keep an eye on them and test them with a toothpick to make sure they’re done.
This cake was amazing! I substituted all-purpose flour for cake flour and it came out great! I also added extra cinnamon because I like the flavor. This cake is very moist and I will definitely make it again.
I need to make this gluten free but also can’t use almond flour. I usually use coconut flour but with adding pineapple should I reduce the amount of flour
I’ve never tested this recipe with coconut flour, but you would need to reduce the amount. I’m not sure how much though.
My nephew is allergic to nuts. Can I omit them from the recipe?
Yes, that would be fine!
Hi I just wanted to say I used only 80 ml of oil as opposed to the 180 stated, and 150 grams of sugar as opposed to the 250 grams stated. The cake came out beautifully, so moist, delicious and sweet. Good crumb. So for anyone asking to reduce the fat and sugar, I did and it was absolutely fine. Don’t think it’s necessary to put quite so much in if you don’t want to.
Three cups of carrots sounded like a lot – I ended up peeling and grating 9 carrots. Loosely fitting them into a measuring cup I had lots and lots left over – I ended up packing them down in and using them all! It was delicious, but next time I make it I’m going to use about 6 carrots.
Should I lightly toast the nuts first or just use as is? Making this cake for my Mothers 90th Birthday next week. She always loved carrot cake. She is unable to bake or cook anymore due to stroke. Want her to be happy❤️
I always just add them to the cake as is, but you can certainly toast them! If I’m toasting nuts, I usually spread them on a baking sheet and bake them for about 8-10 minutes at 350°F and stir them a couple of times as they’re baking.
THANK YOU for a FABULOUS recipe! I baked this carrot cake yesterday for my family during a winter storm yesterday and it was the best carrot cake recipe I ever. My husband and I could not stop eating it last night. Needless to say that I will have to freeze the rest or we risk eating it all today. The cake turned out perfect, it was moist, extremely tasteful and well balanced. I look forward to serving it to my guests. Lina
Best carrot cake recipe ever! It wad easy and simple to follow. I used fresh pineapples and shredded baby carrots. The cake was very moist, the combination of spices were perfect! I will be using the recipe from now own. Thank you.
So glad you liked the carrot cake, Ashley!
Hi! I wanted to bake this recipe for my husband’s office mates. If I make 48 cupcakes can I double the recipe , will that alter the taste or texture? Or is it better to do 2 batches just to be sure? I don’t want it to taste less since I read most of the reviews and they all sounds positive! Thanks 🙂
I haven’t tried doubling the recipe, but it may almost be too much batter to try to mix together and you may end up over mixing it. I would probably just do two batches just to be safe and so it’s easier to mix together 🙂
I . LOVE. THIS. RECIPE. !!!!
I made the cake a few days and it was so delicious I had to make it again today. I peeled a small chunk of ginger and tossed it into the food processor with the carrots and a piece of fresh pineapple. Superb! Thank you!!
Trying to give you 5 stars but it keeps jumping back to 3 🙁
So glad you liked the carrot cake, Chris!
Hi! I tried your recipe and it is amazingly good! I was looking for this flavor and texture on carrot cake for a while now. Everyone loved it, thank you! 😀
Thank you, Mia! So happy to hear that!
In the receipt, it said all-purpose flour. Will it be the same if i use cake flour instead?
That would be fine, but cake flour is lighter than all-purpose. A good rule of thumb for substituting it is to use 1 cup + 2 tablespoons cake flour in place of 1 cup all-purpose. I would suggest using 2 and 1/4 cups cake flour if you do.
Can you use chopped fresh pineapple instead of canned?
I think that would be fine, I would probably crush it some though.
I am wanting to make a carrot cake in a half sheet. Could you tell me how much batter for a half sheet size pan? would a double recipe of this cake be enough? I appreciate any info. thank you.
Sara G.
I’m not quite sure how much you would need, but this post may be helpful for you: https://blog.kingarthurflour.com/2014/11/08/when-more-is-better/.
Can I use a bundt cake pan?
That would be fine, but you will need to increase the baking time. I would guess somewhere around 45-60 minutes.
Hello, this would be my first time making a carrot cake and I was wondering if I could make this recipe without the pineapple?
Yes, but you need to replace the pineapple with something else. You can use 1/2 cup of unsweetened applesauce instead.
Can I make this carrot cake without eggs?
You may be able to use an egg substitute like flax eggs, but I haven’t tried it.
I made this carrot cake for my co-workers last Thursday; they can’t stop raving about how delicious it was!!!! Needless to say I’m baking another one for them. They absolutely loved it!
Thanks for a great recipe!
So glad to hear that everyone enjoyed the cake!
i’m going to try bake this cake tomorrow..cannot wait to see how its turn out.baking is my new hobby.wish me luck! ?
Hope you enjoy the cake!
would you need to double the recipe for a 13 x 18 pan?
I’m not quite sure, I haven’t tried it. This post may be helpful for you though: https://blog.kingarthurflour.com/2014/11/08/when-more-is-better/.
Can you make this as cupcakes?
Yes, absolutely! The full recipe will make about 24 cupcakes, but you can cut it in half if you need just a dozen. The baking time is about 20-25 minutes at 350°F.
this carrot cake is the best that I have ever tasted. I think it gets better everyday. I will definitely be making this again. thank you for sharing this wonderful recipe.
Thank you, Debbie! I’m glad you liked the carrot cake!
I recently made your Bread pudding . ITwas
Out of this world, I made one change that truly gave it a little extra pop. I melted a stick
of butter and meited dark brown sugar in it .
This I brushed on the top for the last 10 minutes. Everyone could have eaten triple servings❗ Thank You so much ❗
That sounds wonderful! I’m glad you liked the bread pudding!
Looking forward to making this! I know it says to use a 9×13 pan. Can it also be made into two rounds, and then stacked? How long would use suggest to cook it and at what temp?
Yes, absolutely! The baking time will depend on the size of your cake pans, but for two 9-inch cake pans the baking time is about 20-25 minute at 350°F. The frosting in this recipe makes enough for a light layer of frosting on a layered cake, if you prefer a thicker layer you can make 1.5x this frosting recipe.
Hi Aria…..I’m making this recipe for Easter Sunday, and I’m so excited to have found this. The suggestion of rainbow carrots sounds like a great idea for a perfect touch on a spring day. Thank you so much for sharing this recipe. I’ll let you know how everyone raves.
Happy Easter ? to you and your family. ??
Hope you enjoy the cake, Marilyn! Happy Easter to you and your family as well!
2 cups of sugar….EEK…..we are trying to eat healthy….this recipe has TOO MUCH SUGAR FOR US.
Can I reduce sugar? Please. Aria
Hi, Aria. This recipe makes a 9×13 pan, so it makes quite a bit. I’ve found that you can usually reduce sugar in recipes by about 25% without noticing too much of a difference. You may be able to use 1/2 cup less sugar, but I haven’t personally tried it myself with this cake. For the frosting, you can cut the powdered sugar down to 1 cup or just leave it off completely.
not sure if it is any healthier, but I used coconut sugar instead of the brown sugar and brown sugar for the granulated sugar, and it turned out great!
So glad to hear the coconut sugar worked great, Erin!
Hi
Can the 3/4 cup of oil be substituted with applesauce or something else?
Hi, Anne! I’ve never tried using just applesauce or something else in place of the oil. I find that subsituting all of the oil for something like applesauce can make baked goods dense/chewy. You may be able to subsitute some of the oil with applesauce, but I’m not sure how much.
I made your original recipe, with rainbow carrots for pizazz, and LOVED it — took it to work as a birthday cake and got amazing responses.
Now I have a question, do you think it could be made with gluten-free flour? Would other changes need to be made?
Rainbow carrots are such a fun idea, Lisa! I’m happy to hear that everyone loved the original recipe. To be honest, I don’t have much experience with gluten-free flour/baking. If you’ve had success using a certain brand of gluten-free flour 1:1 with other recipes, then it may work with this one. It’s just hard to say without testing it first.