Introduction

This Pineapple Carrot Cream Cake is a delightful treat that combines moist, spiced carrot cake with sweet pineapple and a rich cream cheese frosting. Perfect for celebrations or a cozy dessert, it offers a wonderful balance of flavors and textures that everyone will enjoy.

The image shows a square piece of dessert with multiple layers. At the base, there is a thick crumbly brown layer that looks like crushed cookies or graham crackers. Above it, there is a thick creamy white layer mixed with small chunks of orange, soft-looking fruit pieces. This pattern repeats, with another crumbly brown layer and then another creamy white layer with the orange chunks. The topmost layer is mostly creamy white, sprinkled with larger pieces of orange fruit and what seems to be small yellow chunks, creating a colorful and fresh look. The dessert is placed on a white plate with delicate patterns, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (150g) granulated sugar
¾ cup (150g) brown sugar
3 large eggs
1 cup (240ml) vegetable oil
1 teaspoon vanilla extract
2 cups (220g) grated carrots
1 cup (200g) crushed pineapple, drained
½ cup (50g) chopped walnuts (optional)
8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
Step 2: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside.
Step 3: In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth. Stir in the grated carrots and the drained crushed pineapple until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender. Fold in the chopped walnuts if using.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 7: To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and continue mixing until fluffy. Stir in the vanilla extract and pineapple juice if using for enhanced flavor.
Step 8: Place one cake layer on a serving plate and spread a layer of frosting over it. Top with the second cake layer and frost the top and sides evenly. Garnish with chopped walnuts or pineapple slices if desired.

Tips & Variations

For extra moisture, ensure the pineapple is well drained but still juicy before adding it to the batter.
Substitute walnuts with pecans or omit nuts entirely for a nut-free version.
Add a pinch of nutmeg or ginger to the dry ingredients for additional warm spice notes.
Chill the frosting slightly before spreading if it feels too soft for easier application.

Storage

Store the cake covered in the refrigerator to keep the cream cheese frosting fresh. It will keep well for up to 4 days. Before serving, bring the cake to room temperature for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

A slice of layered carrot cake sits on a white plate with a subtle texture. The cake has three visible thick layers of moist, orange-brown carrot cake with bits of shredded carrot inside. Between each cake layer is a thick layer of creamy white frosting, slightly textured and soft. The top layer is covered with the same creamy frosting, topped with small chunks of bright yellow and orange fruit pieces. The cake edges show the frosting slightly oozing out with chunks of carrot mixed in. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or add it separately to help with texture.

Can I prepare the cake in advance?

Absolutely! The cake layers can be baked a day ahead and stored wrapped in plastic wrap. The frosting can also be made in advance and refrigerated. Assemble the cake just before serving for a fresh look.

Pineapple Carrot Cream Cake Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

This Pineapple Carrot Cream Cake is a moist and flavorful dessert that combines the natural sweetness of carrots and pineapple with a creamy, rich cream cheese frosting. Perfect for celebrations or a delightful treat, this cake features warm cinnamon and walnuts for a wonderful texture and taste.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

2 cups (250g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (150g) granulated sugar
¾ cup (150g) brown sugar
3 large eggs
1 cup (240ml) vegetable oil
1 teaspoon vanilla extract
2 cups (220g) grated carrots
1 cup (200g) crushed pineapple, drained
½ cup (50g) chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

Preheat & Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking and ensure an easy release of the cake.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until well combined. Set aside for later use.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth. Stir in the grated carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
Combine & Bake: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake. Fold in the chopped walnuts if using for added texture. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the centers comes out clean.
Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer each cake to a wire rack and allow them to cool completely before frosting to prevent the frosting from melting.
Make the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually incorporate the powdered sugar, continuing to beat until the frosting is fluffy. Stir in the vanilla extract and pineapple juice for an extra burst of flavor if desired.
Assemble & Frost the Cake: Place one layer of the cooled cake on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top. Garnish with chopped walnuts or pineapple slices to decorate and enhance presentation.

Notes

Ensure the pineapple is well drained to avoid excess moisture that can make the cake soggy.
Do not overmix the batter once the dry ingredients are added to keep the cake tender.
Room temperature cream cheese and butter will make frosting preparation easier and result in a smoother texture.
The cake can be stored in an airtight container in the refrigerator for up to 3 days.
For a nut-free version, simply omit the walnuts.

Keywords: pineapple carrot cake, cream cheese frosting, moist carrot cake, pineapple cake, dessert recipe, homemade cake, walnut carrot cake