Carrot Cake With Pineapple and Cream Cheese Frosting

This carrot cake with pineapple is extra moist thanks to crushed pineapple folded right into the batter. Layered with creamy homemade cream cheese frosting and chopped walnuts, this has been my go-to Easter dessert for years, but it is too good to save just for spring.

I bake this carrot cake with pineapple in two small cake rounds so that a layer of sweet cream cheese frosting gets nestled right in the middle, giving you the perfect frosting-to-cake ratio.

It is the kind of dessert you proudly bring out when friends are over because people absolutely swoon over it. If you know me, you know I usually lean more toward the savory side of life. I tend to fill up on appies, mains, and sides and barely leave room for dessert. But trust me on this one, you are going to want to save room for a big ol’ slice.

Let’s get to the root of why this cake has stayed my go-to for so many years.

Carrot Cake with Pineapple Ingredients

• All-purpose flour – The base that gives this carrot cake structure.
• Baking powder – Helps give the cake a nice lift.
• Baking soda – Helps the cake rise while keeping it soft and tender.
• Salt – Balances out the sweetness.
• Cinnamon – Gives the cake that cozy, classic carrot cake flavor.
• Ground ginger – Adds a little warmth and spice.
• Ground nutmeg – Gives the cake an extra layer of spice.
• Canola oil – Keeps the cake extra moist and soft.
• Light brown sugar – Adds sweetness with a little deeper caramel flavor.
• Granulated sugar – Helps balance the brown sugar and sweeten the cake.
• Eggs – Help bind everything together and give the cake structure.
• Pure vanilla extract – Adds warmth and rounds out the flavors.
• Carrots – The star of the show. Freshly shredded carrots add natural sweetness, moisture, and that classic carrot cake texture.
• Crushed pineapple – The secret ingredient that keeps this carrot cake extra moist.
• Chopped walnuts – Add a little crunch and texture throughout the cake.

Cream Cheese Frosting Ingredients

• Cream cheese – The rich and tangy base.
• Unsalted butter – Makes the frosting extra creamy and smooth.
• Confectioners’ sugar – Sweetens the frosting and gives it that fluffy texture.
• Vanilla extract – Adds warmth and rounds out the flavor.
• Salt – Balances the sweetness and keeps the frosting from tasting too rich.

How to make a carrot cake with pineapple

Preheat your oven to 350 degrees and grease two 8-inch round cake pans well with butter. Be generous with it, especially around the bottom and sides, because you do not want to go through all this work only to have your cake stick to the pan.

Peel and shred your carrots and set them aside. I like to use the shredding blade on my food processor because it makes the job so much faster and easier, especially when you are shredding a bunch of carrots. A good old box grater works just fine too. Use the larger holes so the carrots stay thick enough to give the cake texture and moisture. If you grate them too finely, they almost disappear into the batter.

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger through a mesh strainer. It helps break up any lumps. Give it a quick whisk and set it aside.

In a separate bowl, whisk together the canola oil, brown sugar, granulated sugar, beaten eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the shredded carrots, crushed pineapple, and chopped walnuts. The batter will be thick, and that is exactly what you want.

Divide the batter evenly between the prepared cake pans and spread it out. Bake for 45 to 50 minutes. Baking times can vary a bit depending on your oven, so start checking near the end. A toothpick inserted into the center should come out clean.

If the tops or edges seem to be browning too quickly, loosely cover the cakes with foil for the rest of the baking time.

Let the cakes cool completely on a wire rack before frosting. The tops will probably be a little rounded, which always happens. I usually trim off a little bit of the rounded top with a serrated knife so the cakes stack more evenly.

How to make the cream cheese frosting

Before you start, make sure your cream cheese and butter are at room temperature. This makes a huge difference. If they are too cold, the frosting can end up lumpy instead of smooth and creamy.

In a large bowl, use a handheld mixer to beat the cream cheese and butter together on high speed until creamy.

Add the confectioners’ sugar one cup at a time, mixing as you go so you do not end up wearing a cloud of powdered sugar all over your kitchen. Add the vanilla extract and salt, then beat for another 30 seconds until smooth.

Spread a thick layer of frosting over one cake round. Place the second cake on top with the cut side down so you have a nice flat top for frosting.

Spread the remaining frosting over the top and sides of the cake. Do not worry about making it perfect. Those swoops and swirls always end up looking pretty.

Pop the cake into the fridge for at least 30 minutes before slicing. It helps the frosting firm up a bit and makes the cake easier to cut.

Tips for making the best carrot cake with pineapple

• Do not use pre-shredded carrots – They are usually much drier and thicker than freshly shredded carrots, which can make the cake less moist and give it a rougher texture.
• Generously grease your cake pans – Be especially generous around the bottom and sides so the cakes release easily.
• Use room temperature eggs – They mix into the batter more evenly and help create a smoother texture.
• Drain the crushed pineapple slightly – You still want some of the juice for moisture, but too much liquid can make the cake too wet.
• Do not overmix the batter – Once the wet and dry ingredients are combined, stir just until everything comes together so the cake stays soft and tender.
• Trim the tops of the cakes before stacking – This helps the layers sit evenly and keeps your cake from leaning.
• Let the cake cool completely before frosting – If the cake is still warm, the frosting will melt and slide all over the place.
• Chill the frosted cake before slicing – Even 30 minutes in the fridge helps the frosting set and makes cleaner slices.

Storing leftover cake

Store leftover carrot cake covered in an airtight container in the fridge for up to 5 days.

You can also freeze leftover cake, even with the frosting, for up to 3 months. I like to wrap individual slices tightly so you can grab one whenever the craving hits. Let the cake thaw overnight in the fridge before serving.

carrot cake FAQ’s

Leave room for dessert

I am still building up my dessert page, but the recipes that are there are the ones I have been making over and over for years, so I would say they are pretty darn special. If you make this carrot cake with pineapple, I would love to hear what you think.

And if you want more cozy recipes, signature sips, and entertaining ideas sent your way, come join the Cozy Crew.

Print Recipe

Carrot Cake with Pineapple and Cream Cheese Frosting

This carrot cake with pineapple is extra moist, layered with cream cheese frosting, walnuts, and perfect for Easter or any gathering.

Prep 40 minutes mins

Cook Time 50 minutes mins

Cooling Time1 hour hr 30 minutes mins

Total Time 3 hours hrs

Servings: 10 servings

Author: Lorraine Saeger

Equipment

• grater of food processor for shredding the carrots
• 2 8-inch round baking pans
• 2 large mixing bowls
• fine mesh strainer
• hand held mixer

Ingredients

Carrot Cake with Pineapple

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¾ cup canola oil
• ½ cup granulated sugar
• 4 large eggs at room temperature, beaten
• 1 tsp vanilla extract
• 2½ cups carrots shredded, about 5 large carrots
• 1 8 oz. can crushed pineapple slightly drained
• 1 cup walnuts chopped

Cream Cheese Frosting

• 8 ounces cream cheese softened to room temperature
• ½ cup unsalted butter softened to room temperature
• 3 cups confectioners' sugar
• 1 tsp vanilla extract
• ⅛ tsp salt

Instructions

Carrot Cake with Pineapple

• Preheat your oven to 350 degrees. Generously grease two 8 inch round cake pans with butter.
• Peel and shred the carrots. A food processor with the shredding blade makes this quick and easy, but a box grater works just fine too. Use the larger holes so the carrots keep some texture. Set aside.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Give everything a quick whisk.
• In a separate bowl, whisk together the canola oil, brown sugar, granulated sugar, beaten eggs, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Fold in the shredded carrots, crushed pineapple, and chopped walnuts.
• Divide the batter evenly between the prepared cake pans.
• Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. If the tops seem to be browning too quickly, loosely cover with foil.
• Let the cakes cool completely on a wire rack.

Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese and butter with a handheld mixer until creamy and fluffy.
• Add the confectioners’ sugar one cup at a time. Add the vanilla extract and salt and beat again until smooth.
• Spread frosting over one cake layer. Place the second layer on top, cut side down. (If the cake tops are rounded, trim them slightly by cutting the tops with a serrated knife, so the cakes stack evenly.
• Spread frosting over one cake layer. Place the second layer on top, cut side down.
• Frost the top and sides of the cake with the remaining frosting.
• Refrigerate for at least 30 minutes before slicing so the frosting can set.