• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Aug 12, 2020 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliate links 13 Comments

    Moist 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 boom! 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.

    Square of carrot cake, several others stacked, a white small bowl, walnut pieces, grey background

    Sometimes, there can never be too many carrot cakes.

    My first carrot cake recipe ever had pineapple. That was ages ago, literally. Then I forgot about it and moved onto other recipes. 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. And the walnuts add a nice crunch. So, a new carrot cake recipe that is not so new. But it is amazing!

    Focus on square of carrot cake with walnuts on top of blurred pieces, grey background
    Table of Contents Hide
    Main ingredients
    Simple steps
    Variations
    Storing
    Extra Moist Carrot Pineapple Cake

    Main ingredients

    • Carrots - grate them at the last moment so they don't release juices. And I recommend a large-holed grater or the 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.
    • Oil - I use a neutral one like sunflower. But you can also use coconut, canola, olive.
    • Spices and nuts - I think cinnamon and 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.
    Bowls with carrot pineapple cake ingredients on a white table, image with text

    Simple steps

    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 overbeat it. Always remember that we need to mix it well, that's it. Otherwise the more you beat the flour the tougher the cake will be.

    • Glass bowl with beige cake mixture
      Mix oil, egg, and sugar
    • Overview of thick cake mixture in a glass bowl
      Add dry ingredients and lightly mix
    • Adding shredded carrot and pineapple chunks to cake batter in glass bowl
      Add shredded carrots and chopped pineapple
    • Mixed cake batter with shredded carrots and pineapple, a spatula inside the bowl
      Mix it all well but don't overdo it

    Variations

    • Nuts - you can use pecans and they work wonderfully. You can also add them to the batter, but I prefer them on top because I love the crunchiness when I bite.
    • Pan sizes - this cake can be made as layers in two 8-inch round pans, in a 10 cup bundt cake pan or in 2 medium loaf pans.
    • Icing - of course it can be topped with cream cheese frosting like in the Simple Carrot Cake. Or drizzle a simple powdered sugar glaze as we use in the Apple Loaf Cake.
    Hand adding walnut pieces to metal rectangular pan with cake batter. White bowl with nuts, white surface
    Adding the chopped walnuts before the cake goes into the oven.

    Storing

    • At room t° it lasts for 1 day.
    • After that, wrap it well and refrigerate for 3-4 days.
    • More than that I recommend freezing it well wrapped. It will last for at least a month.
    Stacked squares of carrot cake with walnuts, grey and white background

    Other recipes yo might like:

    Buttermilk Banana Bundt Cake
    Hummingbird Layer Cake
    Almond Vanilla Bundt Cake

    Let me know if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

    If you like the recipes in this blog, consider subscribing and getting all new posts by email. As a thank you, we'll also send you a FREE recipe e-book and our Guide to Freezer Baking!

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Stacked squares of carrot cake with walnuts, grey and white background

    Extra Moist Carrot Pineapple 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

    Ingredients

    • 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 t°
    • 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 

    Instructions

    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, 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 and powder, salt, spices) and mix just until blended.
    5. Add carrot, pineapple, and vanilla.
    6. Mix with a spatula until everything is well integrated without dry parts but don't overdo it.
    7. Put in the prepared pan and sprinkle the walnuts on top.
    8. Bake for 45-50 minutes, or until a tester comes out dry.
    9. Let cool on the rack for a while and remove from pan, using the parchment paper as an aid when lifting the cake. Let cool completely.
    10. Store wrapped in the refrigerator 3-4 days or freeze up to 1 month.

    Notes

    • Carrots - grate them at the last moment so they don't release juices. And I recommend a large-holed grater or the 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.
    • Oil - I use a neutral one like sunflower. But you can also use coconut, canola, olive.
    • Spices and nuts - I think cinnamon and 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.
    • Pan sizes - this cake can be made as layers in two 8-inch round pans, in a 10 cup bundt cake pan or in 2 medium loaf pans.
    • Icing - of course, it can be topped with cream cheese frosting like in the Simple Carrot Cake. Or drizzle a simple powdered sugar glaze as we use in the Apple Loaf Cake. 
    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 50
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 444
    • Sugar: 29 g
    • Sodium: 182.8 mg
    • Fat: 24 g
    • Carbohydrates: 54 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

    More Cakes & Cheesecakes

    • Chocolate Cherry Dump Cake
    • Lemon Poppy Seed Bundt Cake
    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake

    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.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Linda Dube says

      January 01, 2021 at 10:08 am

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

      Reply
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    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.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes