I’m so excited to share my favorite pineapple carrot cake recipe with you all! I’ve been making this recipe for years, and it’s always a hit with my family and friends.
The combination of juicy pineapple, sweet carrots, and the richness of cream cheese is absolute perfection. I love how the flavors meld together to create a truly unique taste experience.
When I first made this recipe, I was blown away by how moist and delicious the cake turned out. It’s perfect for special occasions or just a regular Tuesday afternoon.
My kids love helping me in the kitchen, and this recipe is always a great choice for them to assist with. Plus, it’s a great way to get them involved in cooking and learning about different ingredients.
As for me, I love how versatile this recipe is – it’s perfect for potlucks, picnics, or even just a quick dessert after dinner. And let’s not forget about the health benefits – carrots are packed with vitamins and antioxidants, while pineapple provides a boost of vitamin C.
So not only is this cake delicious, but it’s also good for you too!
Pineapple Carrot Cake
4.6 from 1934 votes
A moist and flavorful cake that combines sweet pineapple with earthy carrots. Topped with a creamy cream cheese frosting, it is perfect for any celebration or as a delightful tea-time treat.
1.5 cups finely grated carrots (about 3 medium carrots)
1 cup crushed pineapple, drained
0.5 cup chopped walnuts (optional)
For the Cream Cheese Frosting
8 oz cream cheese, softened
0.5 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (if needed for consistency)
👨🍳Directions
1Preheat your oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
4In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract with an electric mixer on medium speed until well combined and slightly thickened, about 2 minutes.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated.
6Do not overmix.
7Fold in the grated carrots, crushed pineapple, and walnuts if using, using a rubber spatula until evenly distributed.
8Divide the batter evenly between the prepared pans.
9Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean and the tops are golden brown and spring back when lightly touched.
10Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely, about 1 hour.
11While the cakes cool, prepare the frosting.
12For the frosting, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
13Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
14Add the vanilla extract and beat on medium speed until fluffy.
15If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
16Once the cakes are completely cool, place one layer on a serving plate.
17Spread about 1 cup of frosting evenly over the top.
18Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
19Refrigerate for at least 30 minutes before slicing to set the frosting.
For a nut-free version, omit the walnuts. The cake can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
Watch Video Of How Pineapple Carrot Cake Works
I love that this pineapple carrot cake recipe is so easy to store and reheat – simply wrap it tightly in plastic wrap or aluminum foil and keep it in the fridge for up to 3 days.
When you’re ready to serve it again, just thaw it at room temperature or reheat it in the microwave for a few seconds.
❓ Frequently Asked Questions About Pineapple Carrot Cake
What type of flour should I use?
For this recipe, I recommend using all-purpose flour as it will provide the right balance of structure and texture. You can also experiment with whole wheat flour for a nuttier flavor and added nutrition.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours may affect the texture slightly.
How long does the cake take to bake?
The cake should take around 35-40 minutes to bake in a standard-sized oven at 350°F (175°C). However, keep an eye on it after 30 minutes as every oven is different.
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