I've had my go-to carrot cake recipe for years, and then I made one with pineapple, and a new favorite was born. I tweaked and tested until I got to this one today, moist, super flavorful, and perfect to make year-round. The cream cheese frosting complements it wonderfully, but this snacking cake is also great on its own.
A must bake!
This is my first homemade carrot cake recipe with pineapple, and it it's still pretty much my favorite. And that was decades ago, literally.
For a while, I forgot about it and moved on to other recipes like this super moist layer carrot cake or the ginger carrot cake that was my favorite for a few years.
It was not until a few months ago that I started testing some vintage recipes again. Good thing I did! This cake is phenomenal. Super moist with a dreamy flavor.
The pineapple addition makes it unique, both in flavor and texture. The walnuts add a nice crunch and can be added to the batter or sprinkled on top before baking.
So, a new carrot cake recipe that is not so new. But it is amazing and almost foolproof.
Sometimes, there can never be too many carrot cake recipes in our files, right?
Ingredient Notes
Quantities are listed on the recipe card toward the end of this post. The Ingredients page has more details and lists the brands we use.
- Carrots: grate them at the last moment so they don't release juices. And I recommend a large-holed grater or a food processor.
- Pineapple: Canned is the best option. It has a unique flavor and is available year-round.
- Sugars: the mix of white and brown sugar is wonderful. But you can use only one if that's all you have. Just make sure you combine both quantities.
- Vegetable oil: I use a neutral one like sunflower oil. But you can also use coconut, canola, and olive.
- Baking powder and baking soda: Make sure they aren't expired.
- Other spices: feel free to add some ground nutmeg and/or allspice. They all work great together. You can also use only apple pie spice mix instead.
Variations & substitutions
- Nuts: Use pecans instead of walnuts. You can sprinkle them on top instead of mixing them into the batter for some crunchiness.
- Carrot cake cupcakes: Instead of making a large cake, portion out the batter into cupcake liners and bake for a fun and portable treat.
- Other flavors: For a more complex flavor, add a third ingredient, such as grated zucchini, mashed bananas, raisins, or shredded coconut, to the batter.
- Frosting: Cream cheese frosting is a classic pairing with carrot cake, but you can also try a simple vanilla buttercream or whipped cream topping. Some people also enjoy a coconut cream cheese frosting to complement the flavors of the cake.
- Use different pans, like round cake pans or loaf pans. One recipe makes two or three 8-inch layers (depending on how thick you want them) and two medium loaves.
Steps to make a pineapple carrot cake
- Cakes with oil are simpler to mix as there's no creaming of butter. I use an electric hand-beater, but you can do it with a whisk if you put in some arm power. It needs to be lightly beaten.
- Sift the dry ingredients before adding and, once you do, don't overmix them. It doesn't need to be fully incorporated before adding the rest of the ingredients.
- Add the grated carrots, crushed pineapple, and chopped walnuts to the thick batter. It will loosen up as you integrate everything.
- The batter is thick but easy to pour and spread in the prepared pan. The parchment paper makes it easier to remove it after it's baked.
Cream cheese frosting
I use a simple cream cheese frosting because it's easy to make, keeps well in the refrigerator for several weeks, and there are usually some leftovers.
This is the same frosting used to fill and frost other favorite bakes, such as the Red Velvet Bundt Cake, the wonderful Hummingbird Layer Cake, or our decadent Pumpkin Whoopie Pies.
How much frosting? That's up to you! I find that a medium-thick layer is a good measure. But let your sweet tooth decide.
Skip the frosting
If you're not a cream cheese frosting person (not judging!), this cake is fantastic on its own. And easier to transport and eat without cutlery.
If serving it plain, I like to sprinkle the walnuts on top of the cake batter instead of mixing them in. It creates a wonderful crunchy top.
Storing
- Allow the cake to cool completely at room temperature.
- Wrap the cake in plastic wrap or aluminum foil to prevent it from drying out.
- Store the unfrosted cake in the refrigerator for up to 5 days. Alternatively, you can freeze the cake (before frosting) for up to 3 months. I recommend double wrapping, first in plastic and then in foil or a Ziploc-style freezer bag.
- To thaw a frozen cake, remove it from the freezer and let it sit at room temperature for a few hours until it reaches room temperature. Alternatively, you can thaw it in the refrigerator overnight.
- For storing frosted leftovers, I recommend using an airtight container so the topping doesn't get crushed by the wrapping.
Kitchen Notes
- Organization: Read the recipe first and ensure you have ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Don't overmix the batter: after incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated, but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
- Carrots: Use a large-holed grater for better results. If you grate them too thin, it tends to clump, and you'll have issues integrating it into the rest of the batter.
- Pineapple: you can very finely chop it or process it as I do, but if you like bigger chunks, go ahead and make them more noticeable.
Troubleshooting common issues
Overmixing the batter: This can cause the cake to become tough and dense. It is important to mix the ingredients until they are just combined, no more, especially after adding the flour.
Using cold ingredients, when it calls for them to be at room temperature, can cause the batter to be lumpy and not integrate well.
To prevent the cake from sticking to the pan, grease and flour the pan well, shaking off excess. Line the pan's bottom and two long sides with parchment paper to ensure easy removal.
Dry cake: Though it is very moist due to the oil and pineapple, overbaking it will dry it out a little and make it less tender. So use a cake tester or toothpick and remove it as soon as it comes out clean.
Related recipes you might like:
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Pineapple Carrot Cake Recipe
Ingredients
For the cake:
- 1 cup vegetable oil, I use sunflower
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs, at room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 cups grated carrot, about 1 medium
- 1 cup crushed canned pineapple, well-drained, or about 6 whole slices, slightly processed or very finely chopped (measured after draining and chopping)
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
For the cream cheese frosting:
- 3 tablespoons unsalted butter, at room temperature
- 6 tablespoons cream cheese, at room temperature
- 2 cups powdered sugar
- 1 to 2 teaspoons milk , or cream
- ½ cup chopped walnuts, optional, for sprinkling
Instructions
For the cake:
- Turn the oven to 350°F (180°C).
- Butter or spray an 8x12-inch (20 x 30 cm) rectangular pan. You can line it with a wide strip of parchment paper, covering the bottom and the two long sides. It will aid when removing the cake.
- In a large bowl, beat 1 cup vegetable oil, 1 cup brown sugar, ½ cup white sugar and 2 eggs for 2 minutes.
- Add the sifted dry ingredients (2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt½ teaspoon ground cinnamon and ¼ teaspoon ground ginger) and mix just until blended.
- Add 2 cups grated carrot, 1 cup crushed canned pineapple and 1 ½ teaspoons vanilla extract. Mix with a spatula until everything is well integrated without dry parts but don't overdo it.
- Fold in ¾ cup chopped walnuts.
- Pour cake batter in the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, or until a cake tester or toothpick comes out dry.
- Let cool on a wire rack and run a smooth-bladed knife around the edge to loosen any parts that might be stuck.
- Remove from the pan, using the parchment paper as an aid when lifting the cake. Let cool completely.
- Transfer to the serving plate and spread the cream cheese frosting on top. Sprinkle with ½ cup chopped walnuts if wanted.
For the cream cheese frosting:
- Beat 3 tablespoons unsalted butter and 6 tablespoons cream cheese in a bowl until very creamy and lump-free.
- Gradually add 2 cups powdered sugar and beat until you have a thick, very creamy consistency, good enough to spread.
- If needed, thin it with 1 to 2 teaspoons milk . Or add more powdered sugar if you want a thicker frosting.
- It keeps well in the refrigerator for a few weeks. Beat again before using it to attain a creamy consistency.
Valerie Cooper says
Love this recipe! It's only the two of us so I frost the entire cake, portion it out into containers and freeze it. When I know the kids, grandkids are coming for a visit, I pull out as much as we need that day or the night before and let it thaw in the fridge. Amazingly it tastes like I just made it! Delicious!
Paula Montenegro says
Love that you love it Valerie and share it with your family! It's a fantastic cake, I couldn't agree more.
Linda Dube says
For the pineapple carrot cake, do you drain the pineapple?
Cirywoman says
I have the same question are we supposed to drain the pineapple? Most canned pineapple is packed in some syrup. Would putting the pineapple in with its packing syrup make the batter, and cake, too soft and also too sweet?
Paula Montenegro says
Yes, you have to drain it or the cake will be too wet.
Ronak Mehta says
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
Paula Montenegro says
So glad you liked it Ronak!
Mikayla says
Carrot and pineapple is such a great combo in this cake! It was one of the most moist and nicely flavored cake, we will definitely make it again.
GUNJAN C Dudani says
I don't think I would have ever thought of combining pineapple in a carrot cake. This looks scrumptious and would definitely love to bake it soon.
Aditi Bahl says
I tried your recipe and we just loved it. The flavors were just perfect and the texture just right. Loved it.
Mama Maggie's Kitchen says
This looks insanely, incredibly good. Yummmmmmy! I never tried this combo before but looks really delish.
Jacqueline Debono says
I've never made carrot cake with pineapple but it sounds like a winning combination. It looks fabulously moist and tasty! On my to make list!
Kushigalu says
I have tried carrot and pineapple cake but not together. Sounds interesting and cake looks so moist and delicious.
Sara says
Pineapple and carrot looks like a wonderful combination for cake! I don't think I have ever had anything like this before.
Sara says
Sorry, my comment got cut off 🙂 But, my mom does make a cake with pineapple and nuts. And I love that, so I think this would be right up my alley too!
Candice says
I officially do not understand why all carrot cake doesn't have pineapple in it... you are a genius! It added a whole other level of moistness. So good. Will be making this one again!
Jenny says
What an original cake! We love carrot cake and make it often and now we will have a new favorite. It looks amazing and I bet it tastes like a dream. Never thought of incorporating pineapple, such a genius idea. Thanks so much!