Pineapple Carrot Cake
A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!
Today’s recipe comes from two questions I receive on my homemade carrot cake recipe quite often. Can you use crushed pineapple and can you bake it in a 9×13-inch pan? The answer? YES AND YES!
Since Easter is so close, I felt that it was time to finally get to work on a pineapple carrot cake recipe. And I have to say, this recipe does not disappoint.
In fact, I think I actually prefer how simple this recipe is to make compared to my layered carrot cake recipe. There’s no need to worry about leveling cakes or decorating the cake to make it look pretty. All you have to do is bake the cake, let it cool, then spread some cream cheese frosting on top.
Recipe Ingredients
When it comes to good carrot cake, I have a few requirements. The cake must be moist (and stay that way!), have a good amount of spices but not too much, and it needs to be topped with cream cheese frosting.
So what makes this carrot cake so good?
- Flour: Be sure to spoon and level the flour when measuring it. You don’t want to wind up with a dense cake!
- Baking powder and baking soda: Helps the cake rise in the oven.
- Oil: Canola or vegetable oil will work.
- Eggs: Should be room temperature before being whisked into the batter.
- Crushed pineapple: I usually stick with unsweetened applesauce in my carrot cake to add moisture and not make it greasy with too much oil. For this cake, I swapped out the applesauce for a can of crushed pineapple and it worked perfectly. The cake doesn’t taste like pineapple, but it adds the perfect amount of moisture.
- Granulated sugar and brown sugar: I think that all carrot cakes should incorporate brown sugar. Not only does it add more flavor, but it also adds more moisture to the cake. Win-Win!
- Grated carrots: You’ll be using three cups of grated carrot in this recipe, no skimping on carrots anywhere around here.
- Walnuts: Use chopped, raw walnuts for this carrot cake recipe with pineapple.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Spices: Ground cinnamon, ginger, and nutmeg. The spices are not overpowering in this cake, but they add just the right amount of flavor.
How to Make Carrot Cake with Pineapple
The batter for this homemade carrot cake is as simple as mixing the dry ingredients and wet ingredients separately, then combining them and pouring it into the pan. If you find your cake is browning a little too much on top before the cake is finished, just tent it with some aluminum foil until it’s done.
Once you bake the carrot cake, you’ll let it cool and then spread some cream cheese frosting on top.
I stuck with my favorite homemade cream cheese frosting for this cake. It’s just a simple mixture of cream cheese, butter, powdered sugar, and vanilla extract. To get a super smooth and creamy frosting, make sure to put your cream cheese and butter out ahead of time.
You can also decorate this cake with some cute carrot designs or sprinkle some more chopped walnuts on top.
Can I Make This Cake in Advance?
I actually love to bake this cake the night before and then frost it the next day. I find the flavor of this carrot cake is always better on day two, plus it even tastes delicious straight out of the refrigerator. I’ve given detailed instructions on how to prep this moist carrot cake ahead of time in the recipe card below.
Freezing & Storage Instructions
Store leftover carrot cake in the refrigerator covered tightly for up to 4 days.
To freeze, remove the carrot cake from the pan and wrap tightly in plastic wrap. Store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator. Cream cheese frosting will also freeze well for 2-3 months.
Baking Tips
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Feel free to use your favorite nut in this carrot cake instead of the chopped walnuts. If you love raisins in your carrot cake, you may also use 1/2 cup.
- Make sure your cream cheese and butter are at room temperature before mixing together the frosting. This will ensure a super smooth and creamy frosting on top of your cake.
- If you want to make this recipe into cupcakes, I recommend following my Carrot Cake Cupcakes recipe instead. That way you don’t have to guess about ingredient ratios, etc.
More Easy Cake Recipes to Try!
Pineapple Carrot Cake
Ingredients
For the carrot cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (180ml) canola or vegetable oil
- 4 large eggs , room temperature
- 1 and 1/2 cups (300 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 (8-ounce) can crushed pineapple , drained
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) grated carrots , lightly packed
- 3/4 cup (90 grams) chopped walnuts
- 1/2 cup (75 grams) raisins (optional)
For the cream cheese frosting:
- 1 (8-ounce) package brick style cream cheese , softened to room temperature
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake:
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
- Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
- Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
- Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!
Notes
Adapted from my Layered Carrot Cake recipe.
Hi, First time carrot cake maker, what changes would you suggest for high altitude, 6700 ft. Thanks
Hi, Jerry! I’m not familiar with high altitude baking, but some readers have found this guide helpful for adjusting my recipes. I hope that helps!
This cake turned out to be one of my family’s favourite cakes because the flavor is mildly spicy and the cake is very moist, as long as it isn’t over-baked.
What really helped matters when I was called away from home suddenly and had to leave the cake baking in my air fryer oven was to mix crushed pineapple into a (usually yucky) store bought cream cheese frosting. It was the amount of pineapple left over from the 11oz can I had. Since the recipe called for 8oz I guess I used 3oz in the frosting. I don’t care for purchased frosting, I find it way too sweet but I was happy to find that the pineapple really cut down on that gaggy sweetness I can’t stand.
I’d like to use all raisins instead of nuts n raisins Should I use more than 1/2 cup of raisins?
Yes, that would be fine!
I don’t even bother with other carrot cake recipes anymore. This is amazing and has made me very popular in the staffroom. Thank you for sharing!
Thank you, Tamara! So glad you’ve enjoyed the carrot cake recipes!
Do I drain the crushed pineapple, or put the juice in with the crushed pineapple? Thanks.
You need to drain it first.
Best carrot cake ever! Moist flavorful not too sweet! My new favorite carrot cake recipe!!! Thank you for sharing
Loved this. Didn’t have time to make frosting but seriously so good it didn’t need it. Made cupcakes cooked for 25 minutes. Yummy!
I made this for Easter and it was delicious! I will definitely make this again!
Hi. Thank you for great recipe. Can I add only 1c of brown sugar and 1/3 c white sugar. Do you think it will affect taste ? Thank you. All the best to you and your family. Hugs from Canada
I would only suggest reducing the sugar by 1/2 cup at the most. It will affect the taste and texture of the cake some, but it should still taste fine.
So good! I added a bit more salt, vanilla, butter, and nutmeg . I used the drained pineapple juice in my frosting. I really love orange cream cheese frosting, so I added orange zest and fresh juice to the frosting as well. I made it in a Bundt pan! After serving some slices I put additional frosting on the ends to keep it moist! So good! I used pecans and walnuts.
I have made this cake a few times and this cake is the best. I got a request this week from one of my friends asking me to make this specific carrot cake for him. Thank you for sharing ❤
Can this recipe be used for two eight or nine inch round pans?
Yes, either one would be fine!
We don’t like nuts…..can I leave them out altogether?
Yes, that’s fine.
Sorry to say not enough flavor for me!
Made this for a friend’s birthday luncheon. The 6 people in attendance said it was the best carrot cake they’ve EVER had!
It WAS delicious!
Made this carrot cake & its a firm favourite. I baked in 2 x 2lb loaf tins instead of the one large tin, turned out perfect.
I made this recipe using King Arthur 1:1 gluten free flour. I substituted pecans for walnuts because that is my preference.The rave reviews are still coming in! Thank you!!!
Can I leave the nuts and raisins out! Can’t wait to make it. I’ll rate it again when I’ve baked it but it sounds amazing. Just need to know about the nuts and raisins first please!
Yes, it’s fine to leave them out.
Would there happen to be nutritional information for this recipe?
I don’t include nutrition information because it would only be an estimate and can vary based on the number of servings you get, the ingredients you use, etc. I recommend using an online calculator with your exact ingredients, servings, etc, so that you can get a more accurate estimate.
Just a question, I will rate it after I make it. Am I supposed to pack the brown sugar ? Most recipes call for it but yours does not. I am making this today. Thank you for your help.
Yes, it should be packed. I just fixed that 🙂
Would it work if I replace oil to Apple sauce? Or maybe part of it?
You could replace some of the oil with applesauce, but I don’t recommend replacing all of it.
Crushed pineapple: I usually stick with unsweetened applesauce in my carrot cake to add moisture and not make it greasy with too much oil. For this cake, I swapped out the applesauce for a can of crushed pineapple and it worked perfectly. The cake doesn’t taste like pineapple, but it adds the perfect amount of moisture.
Hi – I copied the above comment from your in the recipe – Are you sayig that you normally add 8 oz of applesauce in place of the 8 oz of pineapple?
I have a regular carrot cake recipe here where I use applesauce instead of pineapple. I just replace the crushed pineapple with 1/2 cup of unsweetened applesauce.
Can I cut down half of the powdered sugar in the frosting?
Yes, that would be fine.
Fantastic recipe! Based on other comments and your responses, I modified to our preference by adding 1/2 cup coconut, decreasing the sugar by 1/2 cup, using 1:1 gluten free flour, and avocado oil in place of the canola or vegetable oil. The cake turned out wonderfully. I am glad I weighed my flour to use the 250 grams listed, because even with spooning and leveling, I originally had 300 grams.