Pineapple Carrot Cream Cake Recipe
If you’ve been searching for a dessert that’s bursting with fresh flavors and creamy delight, the Pineapple Carrot Cream Cake is about to become your new obsession. This cake perfectly balances moist, spiced layers packed with shredded carrots and pineapple, all generously enveloped in a luscious cream cheese frosting that feels like a dream. Every bite delivers a harmony of sweet, tangy, and warmly spiced notes, making it a showstopper for any occasion, from casual family dinners to festive celebrations. Trust me, once you try this Pineapple Carrot Cream Cake, it will quickly secure a permanent spot in your recipe collection.

Ingredients You’ll Need
These ingredients are simple but absolutely essential for creating the perfect texture and flavor in your Pineapple Carrot Cream Cake. Each one plays its part, whether it’s the warm cinnamon, moist grated carrots, or the tangy pineapple that keeps every bite exciting and fresh.
- 2 cups (250g) all-purpose flour: The foundation for your cake’s tender crumb and structure.
- 1 ½ teaspoons baking soda: Helps the cake rise perfectly and keeps it light.
- 1 teaspoon baking powder: Adds just the right amount of lift for fluffy layers.
- 1 teaspoon cinnamon: Infuses warm, comforting spice essential for the cake’s flavor profile.
- ½ teaspoon salt: Balances sweetness and enhances overall taste.
- ¾ cup (150g) granulated sugar: Adds pure sweetness and contributes to the cake’s moistness.
- ¾ cup (150g) brown sugar: Introduces a subtle molasses note for depth and richness.
- 3 large eggs: Bind everything together while contributing to the cake’s richness.
- 1 cup (240ml) vegetable oil: Keeps the cake beautifully moist and tender.
- 1 teaspoon vanilla extract: Brings out all the other flavors with a sweet, aromatic touch.
- 2 cups (220g) grated carrots: The star ingredient that adds natural sweetness and texture.
- 1 cup (200g) crushed pineapple, drained: Brings a refreshing tang and extra moisture to the cake.
- ½ cup (50g) chopped walnuts (optional): Adds delightful crunch and nutty aroma.
- 8 oz (226g) cream cheese, softened: The creamy base for the luscious frosting.
- ½ cup (115g) unsalted butter, softened: Ensures the frosting is smooth and spreadable.
- 2 cups (240g) powdered sugar: Sweetens the frosting to perfection and gives it that silky texture.
- 1 teaspoon vanilla extract: Elevates the frosting with sweet fragrance.
- 1 tablespoon pineapple juice (optional): Adds a subtle fruity zing to the frosting layer.
How to Make Pineapple Carrot Cream Cake
Step 1: Preheat & Prepare the Pans
First things first, set your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing and flouring them thoroughly, or use parchment paper liners for a fuss-free cleanup. This step ensures your cakes come out flawlessly without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, and salt. This pre-mixing helps evenly distribute the leavening agents and spices so every slice has perfectly balanced flavor and rise.
Step 3: Mix the Wet Ingredients
Grab a large bowl and whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture looks smooth and glossy. Then fold in the grated carrots and crushed pineapple—these bring beautiful moisture and natural sweetness to every bite of your Pineapple Carrot Cream Cake.
Step 4: Combine & Bake
Slowly incorporate the dry ingredients into your wet mix, stirring gently just until combined to avoid overworking the batter. If you’re using walnuts, fold them in now to add those lovely crunchy contrasts. Pour the batter evenly into your two cake pans and pop them into the oven for 30 to 35 minutes. The cakes are done when a toothpick inserted in the center comes out clean—watch carefully as ovens vary!
Step 5: Cool the Cakes
Allow the cakes to rest in their pans for about 10 minutes before transferring them to a wire rack to cool completely. This resting period helps the cakes set and prevents any crumbling when you frost them later.
Step 6: Make the Cream Cheese Frosting
While the cakes cool, beat together your softened cream cheese and butter until perfectly smooth. Gradually add in the powdered sugar and mix until fluffy and creamy. For that extra fruity lift, stir in the vanilla extract and a splash of pineapple juice. The frosting should be sweet, tangy, and a decadent topping for your cake layers.
Step 7: Assemble & Frost the Cake
Place your first cake layer on a serving plate, spread a thick layer of frosting on top, then add the second cake layer. Cover the top and sides with the remaining frosting for that picture-perfect finish. Garnish with chopped walnuts or pineapple slices if you want a decorative touch that hints at the flavors inside this amazing Pineapple Carrot Cream Cake.
How to Serve Pineapple Carrot Cream Cake

Garnishes
While the cake is stunning on its own, adding a sprinkling of chopped walnuts or a few fresh pineapple slices on top creates a vibrant and inviting presentation. You could also dust a little cinnamon or drizzle some pineapple glaze for extra flavor and flair.
Side Dishes
A light cup of coffee or a fragrant cup of chai tea pairs wonderfully with the creamy, spiced layers of this cake. For a fresh contrast, serve it alongside a small bowl of mixed berries or a citrus salad that brightens up the palate.
Creative Ways to Present
Turn your Pineapple Carrot Cream Cake into mini cupcakes for parties, or slice it into petite squares and serve it on skewers with fruit for a fun dessert display. Another idea is to layer cake crumbles with frosting and pineapple chunks in dessert cups for a deconstructed take that delights guests.
Make Ahead and Storage
Storing Leftovers
Your Pineapple Carrot Cream Cake keeps best stored in an airtight container in the refrigerator for up to 4 days. This will preserve the freshness of the cream cheese frosting and keep the cake moist and flavorful.
Freezing
If you want to freeze the cake, wrap individual layers tightly in plastic wrap and then cover with foil before placing them in a freezer bag. You can freeze cake layers for up to 2 months. Thaw overnight in the refrigerator before frosting and assembling for best results.
Reheating
Since this is a cream cheese frosted cake, it’s best enjoyed chilled or at room temperature. Avoid microwaving or warming it as the frosting can melt. Simply let slices sit out for 15-30 minutes to reduce chill before serving.
FAQs
Can I substitute the oil with butter in this Pineapple Carrot Cream Cake?
Yes, you can substitute vegetable oil with melted butter for a richer flavor; however, the oil keeps the cake extra moist, so expect a slightly different texture.
Is it necessary to drain the crushed pineapple?
Draining the pineapple is important to prevent the batter from becoming too wet, which could affect how the cake bakes. A well-drained pineapple ensures the perfect balance of moisture.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum to mimic the texture of regular flour for a safe and delicious gluten-free Pineapple Carrot Cream Cake.
How long does the cream cheese frosting last?
The frosting tastes best fresh but can be stored in the refrigerator in an airtight container for up to 5 days. Always give it a quick stir before spreading again.
Can I skip the walnuts?
Yes, walnuts are optional, so feel free to omit them if you prefer a nut-free version or want a smoother cake texture. The cake will still be flavorful and moist.
Final Thoughts
Making this Pineapple Carrot Cream Cake is like inviting a burst of sunshine and warmth into your kitchen. It’s a dessert that feels both nostalgic and exciting, with every forkful blending familiar comforts with tropical zest. Whether you’re baking for a loved one or treating yourself, I promise this cake will bring smiles and maybe even a few requests for seconds. Don’t wait to try it—your new favorite cake is just a whisk away!
PrintPineapple Carrot Cream Cake Recipe
A moist and flavorful Pineapple Carrot Cream Cake featuring a perfect blend of grated carrots, crushed pineapple, and warm cinnamon spices, topped with a luscious cream cheese frosting infused with vanilla and optional pineapple juice for extra dimension. This delightful cake is perfect for celebrations or a special dessert treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside.
- 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 and well combined. Then, fold in the grated carrots and drained crushed pineapple until evenly distributed.
- Combine & Bake: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. If desired, fold in the chopped walnuts 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 into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes onto a wire rack to cool completely before applying the frosting.
- Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and pineapple juice (if using) to enhance the flavor.
- Assemble & Frost the Cake: Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing the top and sides evenly. Garnish with chopped walnuts or pineapple slices for a decorative touch.
Notes
- Ensure the crushed pineapple is well drained to prevent the cake batter from becoming too wet.
- Use freshly grated carrots for best texture and moisture.
- For a nut-free version, omit the walnuts entirely.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- Pineapple juice in the frosting is optional but adds a nice tropical flavor.
- Store the cake covered in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of the cake)
- Calories: 370 kcal
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: pineapple carrot cake, cream cheese frosting, moist carrot cake, pineapple dessert, walnut carrot cake