This Carrot Cake recipe is incredibly moist thanks to the addition of crushed pineapple. The 2-layer carrot cake is slathered in homemade cream cheese frosting and sprinkled with chopped nuts.
This is the only Carrot Cake recipe you will ever need. It is that good! This Easter cake recipe brings together two of my favorite things and combined them into one amazing cake. This cake is a delicious, tropical twist on a classic dessert. The pineapple and carrots add sweetness and flavor, making it a perfect choice for any special occasion.
Pineapple Carrot Cake with Cream Cheese Frosting
Carrot cake is one of those classic desserts that always seems to be in style. Maybe it’s because it’s so moist and flavorful, or maybe it’s because it’s the perfect way to sneak some veggies into a sweet treat. Whatever the reason, carrot cake is always a hit. This Pineapple Carrot Cake with Cream Cheese Frosting takes things to the next level by adding pineapple to the batter and using a rich cream cheese frosting. The pineapple adds sweetness and moisture to the cake, while the frosting provides a perfect balance of creamy and tangy. Together, they make for a delicious dessert that will have everyone asking for seconds.
Here are some of my other spring desserts:
What is Carrot Cake?
This recipe is an old fashioned carrot cake that has pineapple inside. The cake has carrots grated in it and then it is seasoned with cinnamon. Pecans are added to the cake batter and then it is taken to a whole new level with pineapples. The cake is baked as a layered cake with incredible cream cheese frosting on top and between the layers.
Can I Make it a Sheet Cake or Bundt Cake?
I love making this cake as a layer cake. I love the elegant look of it once it has been cut. However, you can easily make this cake as a sheet cake or a bundt cake.
To make this cake a sheet cake, you will want to preheat the oven to 350 and bake it for about 45 minutes, in a greased pan. Of course, depending on the size of the pan, you will want to check it to make sure the cake does not overbake.
For a bundt cake, you will bake the cake in a greased bundt pan and bake it for about 60 minutes. It can take anywhere from 55 to 70 minutes so be sure to watch the cake. Test to make sure it done by inserting a toothpick in and make sure it comes out clean.
How Long Does This Cake Last?
The carrot cake with pineapple will last for about 5 days. You want to make sure it is stored in the refrigerator. The cream cheese frosting will spoil if you leave it out at room temperature for more than a few hours.
Can the Carrot Cake with Pineapple Be Made in Advance?
I love making this cake for the holidays, especially for Easter. However, when I want to serve it for brunch or for Easter dinner, I don’t always have time to make it that day. That is ok, because I can make the cake a day or two before. I actually prefer that. I feel like the flavors combine as it sits and makes this cake even better.
Make the cake the night before you want to serve it. But wait to frost the cake until the next day. You can store the cake at room temperature overnight, until you add the frosting.
Can I Freeze Carrot and Pineapple Cake?
Yes, this cake does fantastic in the freezer. It will last for up to 3 months in the freezer. Store the cake without the frosting or if the carrot cake has already been frosted, you can freeze the cake on a plate first, and then wrap it in plastic wrap. When you are ready to thaw the cake, be sure to unwrap the cake beforehand, so that the frosting does not stick to the plastic.
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup chopped pecans or walnuts
- 1 pound carrots grated
- 1/2 cup crushed pineapple
For the Frosting:
- 3/4 pound cream cheese at room temperature
- 1/2 pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners’ sugar sifted
How to Make Pineapple Carrot Cake
Preheat oven to 350 degrees F.
Butter 2 (8 – inch) round cake pans. Line with parchment paper, then butter and flour the pans. This is very important. Don’t just spray the pans with Baker’s Joy. I learned this the hard way once.
Beat the sugar, oil, and eggs together in the bowl f an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla.
In another bowl, sift together 2 21/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients.
Fold in the carrots and crushed pineapple and mix well.
Divide the batter equally between the 2 pans.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting, mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side-up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting.
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Decorate with chopped pecans or walnuts.
Enjoy!
Pineapple Carrot Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 pound carrots grated
- 1/2 cup crushed pineapple
- 1 cup chopped pecans or walnuts
For the Frosting:
- 3/4 pound cream cheese at room temperature
- 1/2 pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners’ sugar sifted
Instructions
- Preheat oven to 350 degrees F.
- Butter 2 (8 – inch) round cake pans. Line with parchment paper, then butter and flour the pans. This is very important. Don’t just spray the pans with Baker’s Joy. I learned this the hard way once.
- Beat the sugar, oil, and eggs together in the bowl f an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 21/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Fold in the carrots and crushed pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting, mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side-up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chopped pecans or walnuts.
Nutrition
Enjoy! What’s your favorite holiday cake?
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I have made this recipe a few times and my family loves it! The combination of carrots and pineapple make it so moist and flavourful and always wanting more. Thank you for sharing!