This easy Pineapple Carrot Cake is super moist yet fluffy, flavored with warm spices and topped with a sweet-and-tangy homemade cream cheese frosting. It's the perfect cake to celebrate spring!
Michelle's Recipe Rundown
Super easy to make from scratch, this carrot cake is my go-to Easter dessert. But I say it's too good to to save for just one day of the year. Enjoy it anytime!
Shredded fresh carrots, crushed pineapple, brown sugar, and oil make the cake extra moist, yet it's not too dense or heavy. It stays nice and fluffy.
Lightly flavored with cinnamon, ginger and nutmeg, the cake itself is not overly sweet. That's because the simple cream cheese icing adds plenty of tangy sweetness. And the result is the perfect bite!
Here are more reasons why you'll love this recipe:
- No Electric Mixer. Both the batter (made in one bowl) and the frosting come together easily and quickly by hand. In fact, mixing by hand keeps the cake tender because it helps prevent overbeating.
- Single Layer. The cake is baked in a 9x13-inch pan. So it's easy to frost, you can serve it right out of the pan, and you can store it in there too.
- Even Better the Next Day. The cake is excellent if you serve it immediately after frosting. But somehow it's even better the next day, so I like to make it a day in advance. And I love it cold straight from the fridge!
Featured Review:
This has to be the best carrot cake I have ever had! So easy to make too. Thank you.
~ Vangi ⭐⭐⭐⭐⭐
Love easy cake recipes?
Also try my Pineapple Upside-Down Cake, Chocolate Zucchini Cake and Blueberry-Almond Coffee Cake.
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Ingredients & Notes
This photo shows all of the ingredients you'll need to make carrot cake with pineapple and a cream cheese frosting. I've also included a few notes on making the best selections, preparation and some easy substitutions.
Ingredient amounts are in the recipe card below.
- Finely Shredded Fresh Carrots - Use the small holes on a box grater so there aren't large pieces of carrot in the cake; the carrots should almost be undetectable. Don't use store-bought pre-shredded carrots; the pieces are often too large, and they can sometimes be a bit dried-out and tough.
- Canned Crushed Pineapple - Drain it very well, even pressing out the extra liquid, so that the cake doesn't end up overly wet.
- Light Brown Sugar - This is my choice because of the light color and milder flavor. Dark brown sugar can be used instead; it has more molasses and a more intense flavor, and it will make the cake a bit darker in color.
- Vegetable Oil - Any oil with a neutral flavor can be used, such as canola or avocado oil.
- Cream Cheese & Butter - Use a block of cream cheese rather than the spreadable or whipped versions. Both the cream cheese and butter need to be softened so that the frosting is smooth. Let them sit at room temperature for 30 minutes to 1 hour to soften.
- Cooking Spray - Not pictured, but you'll need some for greasing the pan (or you can use additional vegetable oil).
How to Make Pineapple Carrot Cake
This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
In a large bowl, whisk together the flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
Add the oil, eggs and vanilla extract; mix just until well combined and the flour is completely incorporated.
Add the shredded carrots and crushed pineapple; gently fold in until they are evenly distributed throughout the batter.
Pour the batter into a greased 9x13x2-inch baking pan. Bake in a preheated 350°F oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
In a large bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar, one cup at a time, beating until smooth.
Frost the cake. Slice and serve immediately or refrigerate until ready to serve.
Recipe Tips
- Measuring Flour: A scale will give you the most accurate and consistent results. But if you don't have a scale, here's the next-best way to do it: Fluff the flour with a spoon, then spoon the flour into your measuring cup and level it off. Don't scoop the flour with the measuring cup; this compacts it, and you will likely use too much and end up with a dense, tough and less-moist cake.
- Don't Overmix: To keep the cake tender and fluffy, don't overmix the batter once you add the flour. Stir just until it is well combined and the flour has been completely incorporated, and then gently fold in the carrots and pineapple.
Storage
Refrigerator: Store the cake, tightly covered, in the refrigerator for up to 4 days (refrigeration is required due to the cream cheese in the frosting). If you don't want to serve the cake cold, bring it out of the fridge and let it come up to room temperature before serving.
Freezer: Wrap individual pieces of cake in plastic wrap and then in foil, then place the wrapped pieces in a freezer bag and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Variations
- No Pineapple: For a more classic carrot cake, you can omit the pineapple if you prefer. The cake will still be moist and delicious.
- Add-Ins: Chopped walnuts, raisins or flaked coconut; fold them in along with the carrots and pineapple. You could add anywhere from ½ to 1 cup of each.
- Layer Cake: Evenly divide the batter between two 9-inch round cake pans that have been greased and have a piece of parchment paper in the bottom. Reduce the baking time to 30 to 35 minutes. Cool the cakes completely in the pans on wire racks. Remove the cakes from the pans and remove the parchment. Put some of the frosting between the layers, then frost the top and sides of the cake.
I hope you try this Pineapple Carrot Cake recipe and love it as much as I do. Thanks for visiting today!
More Cake Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Pineapple Carrot Cake
Ingredients
For the Carrot Cake
- cooking spray, for greasing the pan (or you can use vegetable oil)
- 2 cups all-purpose flour, 250 grams
- 1 cup white sugar, 200 grams
- 1 cup light brown sugar, packed, 200 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon dry ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil, or any neutral-flavored oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups finely shredded carrots, 340 grams (about 1 pound of carrots before peeling)
- 1 (8-ounce) can crushed pineapple, drained very well (press out excess liquid)
For the Cream Cheese Frosting
- 3 cups powdered sugar, 360 grams
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened (I use salted butter)
- 1 teaspoon vanilla extract
Instructions
Make the Carrot Cake
- Preheat the oven to 350°F. Grease the bottom and sides of a 13x9x2-inch baking pan with cooking spray (or vegetable oil).
- In a large bowl, whisk together the flour, white sugar, light brown sugar, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt until well combined.
- Add the vegetable oil, eggs and vanilla extract. Mix with a mixing spoon or spatula just until well combined and the flour has been thoroughly incorporated.
- Add the carrots and pineapple and gently fold them into the batter until evenly distributed throughout.
- Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the pan from the oven and place it on a wire rack; allow the cake to cool completely in the pan. This will take about 1½ hours.
Make the Cream Cheese Frosting & Frost the Cake
- In a large bowl, beat together the cream cheese, butter and vanilla extract with a mixing spoon until smooth. Add the powdered sugar, one cup at a time, beating after each addition until it is fully incorporated and the mixture is smooth.
- Frost the cooled cake.
- Slice and serve immediately, or cover and refrigerate the cake until ready to serve.
Notes
- Tips for Measuring Flour: A scale will give you the most accurate and consistent results. But if you don't have a scale, here's the next-best way to do it:
- Fluff the flour with a spoon, then spoon the flour into your measuring cup and level it off. Don't scoop the flour with the measuring cup; this compacts it, and you will likely use too much and end up with a dense, tough and less-moist cake.
- Since there is cream cheese in the frosting, this cake must stored in the refrigerator (up to 4 days). Keep it tightly covered so it doesn't dry out.
- I think this cake is actually better the next day, and so I often make it a day in advance. I even like it cold straight from the fridge. If you don't want to serve it cold, just let it sit at room temperature for a few minutes to take the chill off before serving.
- Estimated calories shown is based on 12 servings.
Cake recipe adapted from the Better Homes and Gardens New Cookbook. Frosting recipe adapted from The Pillsbury Cookbook.
Alexandra Dvorik says
I'm thinking of making this for a party I'm hosting. The only problem is that there will be 17 people attending. How do I cut it evenly? And the tip to take it out of the fridge before serving is so smart. I would never have thought of that.
Michelle says
Hi, Alexandra! My suggestion for the easiest thing to do would be to cut the cake into 18 equal pieces (do 3 rows of 6 pieces each). You can keep the one extra piece for a treat later!
Vangi says
This has to be the best carrot cake I have ever had! So easy to make too. Thank you.
Michelle says
Hi, Vangi! Wow, thank you for the awesome compliment! I'm so glad you enjoyed the cake and found it easy too!