Pineapple Carrot Cake with Cream Cheese Frosting
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This pineapple carrot cake is the kind of dessert that wins hearts and keeps guests coming back for seconds. It’s packed with freshly shredded carrots, crushed pineapple, warm spices, and topped off with the dreamiest cream cheese frosting. In our house, this is the cake that gets requested for birthdays, Easter brunches, and honestly, whenever we need something sweet and cozy.
It’s a simple recipe, made with everyday ingredients, but the result is anything but ordinary. Moist, flavorful, and lightly spiced — this is one of those classic bakes that never goes out of style.
Why You’ll Love This Recipe
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Super Moist Texture – Thanks to the pineapple, oil, and fresh carrots.
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Easy to Make – No special tools or tricky techniques required.
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Versatile – Bake it as a 9×13 cake, cupcakes, or even a Bundt cake!
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Perfect for Make-Ahead – Stays fresh for days and can be frozen too.
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Family Favorite – Even folks who “don’t like carrot cake” love this one.
I first made this for my daughter’s birthday and now it’s a family classic. Even my father-in-law—who swears he doesn’t like carrot cake—asks for a second slice every time!
Ingredients You’ll Need
Dry Ingredients:
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2½ cups all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1½ tsp ground cinnamon
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½ tsp ground cloves
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½ tsp ground ginger
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½ tsp ground nutmeg
Wet Ingredients:
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1 cup canola or vegetable oil
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1¼ cups packed brown sugar
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⅓ cup granulated sugar
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4 large eggs, room temperature
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1 tsp pure vanilla extract
Add-Ins:
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2 cups freshly grated carrots
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1 cup crushed pineapple, well drained
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1 cup chopped walnuts (optional)
Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3 cups powdered sugar (plus ¼ cup more if needed)
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1 tsp vanilla extract
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Pinch of salt
How to Make Pineapple Carrot Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Grease and flour a 9×13-inch pan — glass or ceramic works best for even heat distribution. If using metal, reduce bake time slightly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices. Set aside.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth and glossy.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Stir until just combined — don’t overmix. Gently fold in the shredded carrots, pineapple, and walnuts using a rubber spatula.
Tip: Use freshly grated carrots! Pre-shredded ones are too dry and won’t give you that ultra-moist texture.
Step 5: Bake the Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, cover loosely with foil.
Step 6: Cool Completely
Let the cake cool in the pan on a wire rack for at least 45 minutes. You can speed things up by refrigerating it.
Step 7: Make the Frosting
Using a hand or stand mixer, beat the cream cheese and butter together until fluffy. Add the powdered sugar, vanilla, and salt. Start on low, then beat on high until smooth and creamy.
Optional: Add a little extra powdered sugar if you want a thicker frosting.
Step 8: Frost the Cake
Once the cake is completely cool, spread the frosting evenly over the top. Refrigerate for 30 minutes before slicing to help the frosting set.
Make-Ahead and Storage Tips
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Make Ahead: Bake the cake a day in advance and store, unfrosted, in the fridge. It gets even better as the flavors develop!
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To Freeze: Wrap unfrosted cake in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge before frosting.
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Leftovers: Keep frosted cake in the fridge, tightly covered, for up to 5 days.
Smart Substitutions & Variations
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No Nuts? Leave them out or swap in raisins or shredded coconut.
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Lower Fat? Replace half the oil with unsweetened applesauce.
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Gluten-Free? Use a 1-to-1 gluten-free flour blend like Bob’s Red Mill.
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Want Cupcakes? Bake at 350°F for 20–22 minutes, makes about 24.
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Layer Cake or Bundt? Divide into two 9-inch round pans or bake in a well-greased Bundt for about 55–65 minutes.
Serving Ideas
This cake is perfect for just about any gathering. Here are a few ways we like to serve it:
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With a scoop of vanilla ice cream for a cozy dessert
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Chilled, with a hot cup of chai or coffee
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Lightly dusted with powdered sugar for a rustic finish
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Decorated with tiny frosting carrots for birthdays or Easter brunch
Pro Tips for Perfect Carrot Cake
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Let your eggs and cream cheese come to room temperature for best texture.
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Don’t skip draining the pineapple — too much liquid will throw off the batter.
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Chill the frosted cake before slicing for the cleanest cuts.
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Save that pineapple juice! It’s great in smoothies or cocktails.
Nutrition (Per Serving – Approximate)
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Calories: ~420
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Fat: 24g
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Sugar: 35g
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Carbs: 47g
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Protein: 4g
This cake is a sweet treat — perfect for sharing!
Recipe FAQs
→ How do I keep this cake moist?
The combo of oil, carrots, and pineapple locks in moisture. Be sure not to overbake!
→ Can I use fresh pineapple?
Yes! Just crush it and make sure it’s juicy, not chunky. Drain it well.
→ Can I make this gluten-free?
Yes! A good cup-for-cup gluten-free flour works beautifully.
→ Do I have to use nuts?
Nope. Totally optional. You can swap in something like coconut or golden raisins instead.
→ Can I make it in advance?
Absolutely. I usually bake it the night before and frost it the next day. It tastes even better after resting.
Final Thoughts
This pineapple carrot cake is pure comfort in a pan. Moist, flavorful, and topped with creamy frosting — it’s the kind of recipe you’ll find yourself making again and again. It’s simple enough for a casual Sunday and special enough for a celebration. However you slice it, this cake is always a hit at the table.
