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

Extra Moist Carrot Pineapple Cake

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 1/2 cups (350g) all-purpose or cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup (200g) brown sugar
  • 1/2 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 1/2 teaspoons vanilla extract
  • 3/4 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