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Carrot Cake Recipe with Pineapple Topped with Cream Cheese Frosting – So Moist!

This carrot cake recipe with pineapple is topped with cream cheese frosting is even better than that traditional carrot cake recipe. Give it a try and you’ll see why; it’s so moist and delicious, you can’t stop at one piece!

carrot cake with pineapple

Unfortunately (or fortunately, depending on how you feel about my writing), there’s no story behind this ultra delicious and moist carrot cake recipe with pineapple.

carrot cake with pineapple

I’ve been making this cake for years, and everyone goes nuts for this carrot cake with pineapple. Incidentally, you could add nuts to the batter, if you so desired. If you can grate some carrot, and work a mixer (or use a whisk and spatula) you can definitely make this cake.

grated carrots in a bowl

The pineapple makes the end result so incredibly moist, it’s just heavenly. You can skip the frosting, but I highly recommend adding it because it just adds so much to this pineapple carrot cake.

And if you’re desperate for a super quick dessert, try this pineapple dream dessert!

Pineapple and Cream Digestive Delights

So, what are you waiting for? Let’s get baking because this is the best carrot cake recipe with pineapple that you’re going to find!

 

Carrot Cake Recipe with
Pineapple and Cream Cheese Frosting

adapted from a recipe from an unknown source          serves 16

FULL PRINTABLE RECIPE BELOW

Ingredients 

  • all-purpose flour (preferably unbleached, and not enriched)
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • eggs
  • butter
  • sugar
  • dark or light brown sugar
  • olive oil, or other similar oil
  • carrots, preferably organic
  • crushed pineapple 
  • unsweetened coconut (propylene glycol free)
  • *optional (walnuts or pecans)

Carrot Cake Recipe with Pineapple Directions

Prepare a 9″ x 13″ pan (butter and flour) and set oven to 350ºF (175ºC).

Sift the first five dry ingredients into a large bowl and set aside.

dry ingredients in a bowl

 

Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.

making Moist Pineapple Carrot Cake

Add grated carrots, pineapple, coconut and stir thoroughly.

adding wet ingredients

Next, add the bowl of sifted ingredients.

Making Pineapple Carrot Cake

If adding nuts, do so at this time.

adding nuts

Mix well.

stirring batter

Pour into prepared pan. Wasn’t that the easiest cake batter?

pouring batter into pan

Now place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan).

making Moist Pineapple Carrot Cake

Meanwhile, prepare the frosting.

Cream Cheese Frosting

Ingredients

  • butter
  • cream cheese, at room temperature
  • powdered sugar
  • vanilla
  • salt (if using unsalted butter)
  • milk

Mix butter and cream cheese together until well blended. It is very important to have these ingredients at room temperature, or you’ll fight to get them creamed together, and you’ll lose.

Cream cheese buttercream frosting

Next, add the vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Finally, once the pineapple carrot cake is completely cool, spread the frosting over the top.

Frosting carrot cake recipe with pineapple

This moist pineapple carrot cake may be served immediately after frosting, or else kept refrigerated until ready to serve.

Alternative topping for this carrot cake recipe with pineapple: try this orange flavored cream cheese frosting!

slice of pumpkin cake with Best orange cream cheese frosting

 

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Carrot Cake with Pineapple and Cream Cheese Frosting

Servings: 16 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time:: 5 minutes
Total Time: 55 minutes
A super moist and light carrot cake with the addition of pineapple, covered in creamy cream cheese icing is a winner every time!
4.8 from 23 votes

Special Equipment

  • 1 9" x 13" pan

Ingredients

Carrot Cake:

  • 2 cups all-purpose flour (good quality, preferably unbleached and not enriched)
  • ¾ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 4 eggs
  • ¾ cup sugar
  • ½ cup brown sugar (dark and light)
  • ½ cup butter melted
  • ½ cup light olive oil
  • 2 cups carrots grated (preferably organic)
  • 1 ½ cups crushed pineapple (liquid measure, well-drained)
  • 1 cup coconut flaked or shredded (proplyene glycol free)
  • ¾ cup walnuts or pecans, chopped (optional)

Cream Cheese Frosting:

  • 3 oz butter at room temperature
  • 6 oz cream cheese at room temperature
  • 10 oz powdered sugar
  • 1 tsp vanilla
  • ¼ tsp salt only if using unsalted butter
  • 2 Tbsp milk (add more if needed)

Instructions

Carrot Cake:

  • Prepare a 9" x 13" pan (butter and flour) and set oven to 350ºF (175ºC).
  • Sift the first five dry ingredients into a large bowl and set aside.
  • Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
  • Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.
  • Next, add the bowl of sifted ingredients, mix well, and pour into prepared pan.
  • Place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan.)
  • Meanwhile, prepare the frosting.

Cream Cheese Frosting:

  • Mix butter and cream cheese together until well blended (it is very important to have these at room temperature, or you'll fight to get them creamed together, and you'll lose.)
  • Add vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Once the pineapple carrot cake is completely cool, spread the frosting over the top.
  • Cake may be served immediately after frosting, or else kept refrigerated until ready to serve.

Notes

  • The nutrition information given is without nuts.

Nutrition

Serving: 1 slice | Calories: 432kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 360mg | Potassium: 161mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3208IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg

Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

4.83 from 23 votes (23 ratings without comment)

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43 Comments

  1. Hi mine turned out delicious but wasn’t fluffy at all but more moist solid. Any idea what went wrong. I followed the recipe religiously.

    1. Hi Maryrose, without being able to see what you did and taste and see the cake, it’s really difficult to say. Could have been as simple as an accidental mistake in measuring something. Truly not sure, hope you still enjoyed it?

  2. Baked my cake tonight (Easter Sat Melb Aust) so we can have tomorrow for afternoon tea. OMG smells absolutely delicious, cake cooked beautifully.. can’t waIt to do the creAm frosting in the morning, ….. tomorrow afternoon can’t come quick enough … 🍍🥕