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!
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.
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.
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!
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.
Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
Add grated carrots, pineapple, coconut and stir thoroughly.
Next, add the bowl of sifted ingredients.
If adding nuts, do so at this time.
Mix well.
Pour into prepared pan. Wasn’t that the easiest cake batter?
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).
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.
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.
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!
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Carrot Cake with Pineapple and Cream Cheese Frosting
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
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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.
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?
How do I half the recipe
Hi Stella, not sure about your question? Use half of the ingredients and a smaller baking tin.
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 … 🍍🥕
Happy Easter to you, Tina and enjoy the cake! It is really lovely! :)