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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Mar 30, 2023 by Paula Montenegro · Income from ads and affiliates

    Carrot Pineapple Cake

    Jump to Recipe
    Squares of carrot cake with walnuts, grey background, image with text
    Carrot cake squares, loose walnuts, white small bowl, image with text

    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 snack cake is also great on its own.

    Single frosted carrot cake square sprinkled with walnuts on a white plate with a fork. White background with rest of cake.

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    My first homemade carrot cake recipe ever had pineapple. That was ages ago, literally.

    Then 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 addition of pineapple makes it unique. 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 foolproof!

    Sometimes, there can never be too many carrot cake recipes in our files, right?

    Partial view of frosted carrot cake with walnuts on top on parchment paper.
    Table of Contents Open
    Ingredient list
    Variations & substitutions
    How to make a pineapple carrot cake
    Cream cheese frosting
    Skip the frosting
    Storing
    Kitchen notes
    Troubleshooting common issues
    Related recipes you might like:
    Easy Pineapple Carrot Cake

    Ingredient list

    • 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 both sugars is wonderful. But you can use only one if that's all you have. Just make sure you add both quantities.
    • Vegetable oil: I use a neutral one like sunflower oil. But you can also use coconut, canola, and olive.
    • Eggs: fresh, large.
    • All-purpose flour.
    • Baking powder and baking soda: are used as leaveners to help the cake rise, so make sure they aren't expired. 
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Spices: I think cinnamon (I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon) and ginger (such as Mc Cormick's ground ginger) are basic for the flavor of this cake, but feel free to add some ground nutmeg and/or allspice. They all work great together.

    See the recipe card towards the end of this post for quantities.

    Bowls with carrot pineapple cake ingredients on a white table including spices, walnuts, sugars, flour mixture. Image with text overlay.

    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: add a third ingredient such as grated zucchini, mashed bananas, or shredded coconut to the batter for a more complex flavor.
    • 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.
    • Different pans: use round cake pans or loaf pans. One recipe makes two or three 8-inch layers (depending on how thick you want them), and 2 medium loaves.

    How to make a pineapple carrot cake

    Glass bowl with oil and sugar mixture. White surface.

    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.

    First part of carrot cake batter, before add-ins, in a glass bowl on a white surface.

    Sift the dry ingredients before adding and, once you do, don't overbeat it. And it doesn't need to be fully incorporated before adding the rest of the ingredients.

    Mixing grated carrots and pineapple with a spatula into cake batter in a glass bowl.

    Add the grated carrots, crushed pineapple, and chopped walnuts to the thick batter. It will loosen up as you integrate everything.

    Carrot cake batter in a dark metal rectangular cake pan with parchment paper. White surface.

    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 together with pumpkin it makes the best cake possible.

    It's easy to make (mix powdered sugar with butter and cream cheese), 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 like 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 thick layer is always a good idea. So let your sweet tooth decide.

    Frosted whole carrot sheet cake on a beige paper with bowl and ingredients on a grey background.

    Skip the frosting

    If you're not a cream cheese frosting person (not judging!), this cake is amazing 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.

    Stacked squares of carrot cake with walnuts, grey and white background.

    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. For this, I recommend double wrap, first in plastic and then in foil.
    • 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.
    Eaten carrot cake with frosting on a white plate with a yellow fork. Rest of cake in the white background.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, 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 you keep track of 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 it too thin it tends to clump and you'll have issues when trying to integrate 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.
    Top view of two white plates with carrot cake and forks on white marble, hand holding a coffee cup.

    Troubleshooting common issues

    1. Overmixing the batter: it can cause the cake to become tough and dense. It is important to mix the ingredients until just combined, especially after adding the flour.
    2. Using the wrong type of flour: Using the wrong type of flour can affect the texture of the cake. For example, using bread flour instead of all-purpose flour can result in a tougher cake. It is important to use the type of flour specified in the recipe.
    3. Using cold ingredients: when it calls for ingredients at room temperature can cause the batter to be lumpy and not mix well.
    4. How to prevent the cake from sticking to the pan: make sure to thoroughly grease and flour the baking pan. And also line the bottom and two long sides of the pan with parchment paper to ensure easy removal.
    5. Dry cake: though this cake 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.
    Stack of white plates with eaten square of frosted carrot walnut cake. Grey and white background.

    Related recipes you might like:

    • Eaten slice of filled and frosted carrot cake on stack of white plates, pecans and silver fork.
      Super Moist Carrot Cake
    • Squares of carrot cake with frosting and pecan, on white paper
      Best Ginger Carrot Cake
    • Bitten morning glory muffin on top of stack of muffins in paper liners. White background with greenery.
      Morning Glory Muffins
    • Eaten pineapple dump cake in a light blue baking dish with a spoon inside. Wooden surface with a striped cloth.
      Pineapple Dump Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Frosted carrot pineapple cake square sprinkled with walnuts on a white plate with a fork. More cake in the white background.

    Easy Pineapple Carrot Cake

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Add pineapple to carrot cake and you have a new favorite! It's very moist, super flavorful, and perfect to make year-round.

    • Total Time: 1 hour
    • Yield: 12 servings

    Ingredients

    Units

    For the cake:

    • 2 ½ cups (350g) all-purpose or cake flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • 1 cup (200g) brown sugar
    • ½ cup (100g) common sugar
    • 1 cup (240g) oil (I use sunflower)
    • 2 eggs, at room temperature
    • 2 cups (170g) grated carrot
    • 1 cup (225g or about 6 slices) canned pineapple, slightly processed or very finely chopped
    • 1 ½ teaspoons vanilla extract
    • ¾ cup (100g) 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
    • 1-2 teaspoons milk or cream
    • ½ cup chopped walnut for sprinkling (optional)

    Instructions

    For the cake:

    1. Turn the oven to 350°F/180°C.
    2. 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. 
    3. In a large bowl, beat oil, sugars, and eggs for 2 minutes.
    4. Add the sifted dry ingredients (flour, baking soda, baking powder, salt, and spices) and mix just until blended.
    5. Add carrot, pineapple, and vanilla. Mix with a spatula until everything is well integrated without dry parts but don't overdo it.
    6. Fold in the walnuts. 
    7. Put in the prepared cake pan and smooth the top.
    8. Bake for 45-50 minutes, or until a cake tester or toothpick comes out dry.
    9. Let cool on a wire rack and run a smooth-bladed knife around the edge to loosen any parts that might be stuck.
    10. Remove from the pan, using the parchment paper as an aid when lifting the cake. Let cool completely.
    11. Transfer to the serving plate and spread the cream cheese frosting on top (an offset spatula is a great utensil for this). Sprinkle with chopped walnuts if wanted. 

    For the cream cheese frosting:

    1. Beat cream cheese in a bowl with the soft butter until very creamy and no lumps remain. 
    2. Gradually add the powdered sugar and beat until you have a thick, very creamy consistency, good enough to spread. 
    3. If needed, thin it with a teaspoon or two of milk. Or add more powdered sugar if you want a thicker frosting. 
    4. It keeps well in the refrigerator for a few weeks. Beat again before using it to attain a creamy consistency.

    Notes

    Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!

    Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, 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 you keep track of 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 it too thin it tends to clump and you'll have issues when trying to integrate 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.

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 437
    • Sugar: 27.4 g
    • Sodium: 182.4 mg
    • Fat: 24 g
    • Carbohydrates: 52.3 g
    • Fiber: 1.8 g
    • Protein: 4.8 g
    • Cholesterol: 31 mg

    Keywords: carrot pineapple cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Stacked squares of carrot cake with walnuts, grey and white background

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Linda Dube says

      January 01, 2021 at 10:08 am

      For the pineapple carrot cake, do you drain the pineapple?

      Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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