moist carrot cake with pineapple recipe

Written ByJenny Smyth Posted on
moist carrot cake with pineapple recipe
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The Best moist carrot cake with pineapple recipe

I’ve always been a fan of carrot cake, and when I discovered this moist carrot cake with pineapple recipe, I knew I had to share it with all of you. The combination of the sweetness from the pineapple and the spiciness from the cinnamon is just perfect.

I’ve made this recipe for my family countless times, and it’s always a hit. My kids love helping me in the kitchen, measuring out the ingredients and mixing the batter.

We love having this cake for special occasions like birthdays and holidays, but it’s also a staple in our household for everyday snacks. What I love most about this recipe is that it’s not only delicious, but it’s also relatively healthy compared to other cakes.

The carrots add moisture and nutrients, while the pineapple provides a boost of vitamin C. Plus, it’s so easy to make!

All you need is a few simple ingredients and some basic kitchen equipment. I’m excited to share this recipe with you and hope you enjoy it as much as we do.

Moist Carrot Cake with Pineapple

Moist Carrot Cake with Pineapple

4.5 from 1655 votes

This carrot cake is incredibly moist thanks to crushed pineapple and a generous amount of oil. The warm spices and tender crumb make it a perfect dessert for any occasion.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 cup packed light brown sugar
1 1/2 cups vegetable oil
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups finely grated carrots (about 4-5 medium carrots)
1 cup crushed pineapple, well drained
1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk or heavy cream, if needed

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until combined.
4Set the dry mixture aside while you prepare the wet ingredients.
5In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.
6Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
7Fold the grated carrots and drained crushed pineapple into the wet mixture until evenly distributed.
8If using nuts, fold them in now.
9Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula just until no streaks of flour remain.
10Do not overmix.
11Divide the batter evenly between the prepared pans.
12Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
13Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
14Remove the parchment paper after turning out.
15While the cakes cool, make the frosting: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
16Gradually add the powdered sugar and vanilla, beating on low speed until incorporated, then increase speed to medium and beat for 2 minutes until fluffy.
17Add a tablespoon of milk or cream if the frosting is too thick.
18Place one cooled cake layer on a serving plate.
19Spread about 1 cup of frosting evenly over the top.
20Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
21Refrigerate the frosted cake for at least 30 minutes before slicing to set the frosting.
22Serve chilled or at room temperature.

🔧Equipment

Two 9-inch round cake pans
Parchment paper
Mixing bowls
Electric mixer or whisk
Grater
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 450mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

For best results, drain the crushed pineapple thoroughly to remove excess liquid. You can substitute whole wheat pastry flour for half of the all-purpose flour for a slightly denser, more nutritious cake. Store leftovers in the refrigerator for up to 5 days.

Watch Video Of How Moist Carrot Cake with Pineapple Works

To store this moist carrot cake with pineapple recipe, keep it in the fridge covered with plastic wrap or in a cake carrier. It stays fresh for up to 5 days and actually tastes better the next day as the flavors meld together.

For reheating, let slices come to room temperature or warm them gently in the microwave for 10 seconds. This cake is always a good idea for any occasion.

It works well for family gatherings because it is easy to make ahead and everyone loves it. Whether you serve it for Easter, a birthday, or just a Sunday dinner, this carrot cake with pineapple will be a hit.

I hope you try it and enjoy it as much as my family does.

❓ Frequently Asked Questions About Moist Carrot Cake with Pineapple

Q: What type of flour should I use for this recipe?

This recipe uses all-purpose flour, which provides a good balance of strength and tenderness to the cake. You can also use whole wheat flour if you prefer a nuttier flavor.

Q: Can I substitute other types of sugar for the granulated sugar?

Yes, you can use brown sugar or coconut sugar as a substitute for granulated sugar. Keep in mind that these alternatives may change the flavor profile slightly.

Q: How long does it take to bake this cake?

The baking time will depend on your oven and the size of your cake pan. Typically, it takes around 35-40 minutes to bake this cake.

Q: Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Q: Do I need to adjust the baking time if I use a different size cake pan?

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