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4 pieces of pineapple carrot cake on a white plate.
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5 from 1 vote

Pineapple Carrot Cake

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!
Prep Time20 minutes
Cook Time40 minutes
Cooling Time1 hour 30 minutes
Total Time2 hours 30 minutes
Servings: 12 to 16
Estimated Calories: 588
Author: Michelle

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.
    • Be careful not to overmix the batter, as this can result in a dense and tough cake.
  • 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.
    • At first when adding the powdered sugar, it will seem like the mixture is too dry and that it's not going to come together. Just keep stirring/beating, and it will become smooth and creamy.
  • Frost the cooled cake.
  • Slice and serve immediately, or cover and refrigerate the cake until ready to serve.

Recipe 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.
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