Welcome to the last Pineapple Carrot Cake recipe you’ll ever need. This isn’t just another cake; it’s an incredibly moist, perfectly spiced, and flavor-packed dessert that will have everyone asking for the recipe. We combine the classic warmth of carrot cake with the juicy sweetness of pineapple for a truly unforgettable treat. Forget dry, bland cakes – this recipe guarantees a tender crumb and a rich, tangy cream cheese frosting in every single bite. Whether you’re baking for a special occasion or just a weekend indulgence, this cake is a guaranteed showstopper.
We’ve designed this recipe to be straightforward and foolproof. You don’t need to be a professional baker to achieve incredible results. Let’s gather our ingredients and create something truly delicious together.
Why You’ll Love This Pineapple Carrot Cake
There are so many reasons this recipe stands out from the rest. It’s more than just a dessert; it’s an experience that brings comfort and joy.
- Unbelievably Moist: The crushed pineapple is our secret weapon! It doesn’t just add flavor; it ensures a moist and tender crumb that stays fresh for days.
- Perfectly Spiced: A warm blend of cinnamon, nutmeg, and ginger gives this cake its signature aromatic flavor without overpowering the sweet carrots and pineapple.
- Velvety Cream Cheese Frosting: We’ve perfected the frosting-to-cake ratio. It’s tangy, sweet, and incredibly creamy, making it the perfect partner for the spiced cake.
- Simple & Straightforward: The instructions are clear and easy to follow, making this recipe accessible even for beginner bakers.
The Key to the Best Pineapple Carrot Cake
The magic of this Pineapple Carrot Cake lies in its ingredients. While the full list is in the recipe card below, let’s talk about the stars of the show.
Ingredient Spotlight
- Carrots: Always use freshly grated carrots. The pre-shredded kind are often dry and will not give you the moist texture we’re aiming for. A box grater works perfectly.
- Crushed Pineapple: Canned crushed pineapple in its own juice is ideal. Make sure you drain it well to control the moisture content of the batter.
- Spices: A combination of cinnamon, nutmeg, and a hint of ginger provides that classic, warm spice profile that makes carrot cake so irresistible.
- Cream Cheese: For the frosting, use full-fat, block-style cream cheese. The kind sold in tubs has a higher water content and can result in a runny frosting.
This cake is a fantastic centerpiece for any gathering, much like how Crockpot BBQ Ribs can be the star of a summer cookout. Both are crowd-pleasers that deliver big on flavor.
How to Make Pineapple Carrot Cake Step-by-Step
Making this cake is as easy as mixing wet and dry ingredients. We’ll start with the cake batter and then whip up the delicious cream cheese frosting while it bakes.
Preparing the Cake Batter
First, you’ll preheat your oven and prepare your baking pans. This step is crucial to prevent the cake from sticking. Next, in a large bowl, you’ll whisk together the flour, sugar, baking soda, salt, and spices. In a separate bowl, combine the wet ingredients: eggs, oil, vanilla, and the all-important carrots and drained pineapple. Then, you’ll gently fold the wet ingredients into the dry ingredients until just combined. It’s important not to overmix the batter, as this can lead to a tough cake.
Baking to Perfection
Pour the batter evenly into your prepared pans and bake until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before turning them out onto a wire rack to cool completely. This cooling step is non-negotiable! Trying to frost a warm cake will result in a melted, soupy mess.
Whipping Up the Cream Cheese Frosting
While the cakes cool, you can make the frosting. Using an electric mixer, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, followed by the vanilla extract and a pinch of salt to balance the sweetness. Beat until it’s light and fluffy. If you love fruit-forward desserts, you might also enjoy our Lemon Raspberry Cake Roll, which features a similar light and creamy filling.
Tips for Success
To ensure your cake turns out perfectly every time, here are a few expert tips:
- Room Temperature Ingredients: For the smoothest frosting, make sure your butter and cream cheese are at room temperature before you start.
- Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing develops the gluten in the flour, which can make the cake dense.
- Cool Completely: I can’t stress this enough. The cake layers must be 100% cool before you even think about frosting them.
Frequently Asked Questions
Absolutely! You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them in the refrigerator. You can also make the frosting ahead and store it in an airtight container in the fridge. Let it soften slightly at room temperature before frosting the cake.
Yes, you can use finely chopped fresh pineapple. However, canned crushed pineapple in juice provides a more consistent moisture level and a softer texture, which we prefer for this recipe. If using fresh, make sure to drain any excess juice.
Because of the cream cheese frosting, the cake must be refrigerated. Store it in an airtight container in the refrigerator for up to 5 days.
This recipe is delicious as is, but it’s also very adaptable! You can fold in 1 cup of chopped pecans or walnuts, or 1/2 cup of raisins with the carrots and pineapple for extra texture and flavor.
Runny frosting is usually caused by two things: using cream cheese from a tub (which has more water) or having your butter and cream cheese be too soft or melted. Always use full-fat, block-style cream cheese and ensure your ingredients are at room temperature, but not overly soft.
Storing Your Pineapple Carrot Cake
Because of the cream cheese frosting, this cake must be stored in the refrigerator. Place it in an airtight container or cover it well with plastic wrap. It will stay fresh and delicious for up to 5 days. For a quick and easy weeknight meal before dessert, consider our Sheet Pan Sausage and Peppers (coming soon).
Enjoy Your Perfect Pineapple Carrot Cake!
There you have it – a truly exceptional Pineapple Carrot Cake that’s destined to become a family favorite. It’s the perfect blend of sweet, spice, and everything nice. We know you’ll love it as much as we do. Give it a try, and let us know how it turns out in the comments below. For more delicious recipes, be sure to follow us on Pinterest!
The Recipe
Pineapple Carrot Cake: The Ultimate Moist & Flavorful Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate medium bowl, whisk together sugar, oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Gently fold in the grated carrots and well-drained crushed pineapple. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl using an electric mixer, beat the softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes.
- Reduce the speed to low and gradually add the sifted powdered sugar until combined. Add the vanilla extract and salt.
- Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.
Notes
For best results, use full-fat, block-style cream cheese for the frosting.
Let the cake layers cool completely before frosting to avoid a melted mess.
