Name: Pineapple Carrot Cream Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon salt; ¾ cup (150 g) granulated sugar; ¾ cup (150 g) brown sugar; 3 large eggs; 1 cup (240 ml) vegetable oil; 1 teaspoon vanilla extract; 2 cups (220 g) grated carrots; 1 cup (200 g) crushed pineapple, drained; ½ cup (50 g) chopped walnuts (optional); 8 oz (226 g) cream cheese, softened; ½ cup (115 g) unsalted butter, softened; 2 cups (240 g) powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon pineapple juice (optional)

I’m excited to share a cake that brings together the warmth of classic carrot cake with a burst of tropical sweetness—this Pineapple Carrot Cream Cake is moist, flavorful, and topped with a tangy cream cheese frosting that’s simply irresistible. I fell in love with its soft texture and vibrant taste from the very first bite.

Why I’ll Love This Recipe

I love how this cake stays incredibly moist thanks to grated carrots and drained crushed pineapple. I appreciate that it’s beginner-friendly—no complicated techniques, yet the result feels special. The tropical combination of pineapple and warm spices makes it feel festive and comforting all at once. And the cream cheese frosting? It adds the perfect creamy, tangy balance to the sweet cake layers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

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

For the Cream Cheese Frosting:

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

Directions

I preheat my oven to 350 °F (175 °C) and prepare two 9‑inch cake pans by greasing and flouring them, or lining with parchment.
I whisk together the flour, baking soda, baking powder, cinnamon, and salt in a bowl and set aside.
In another large bowl, I whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Then I fold in grated carrots and the well‑drained crushed pineapple until evenly combined.
I add the dry ingredients into the wet mixture in stages, stirring just until everything is combined—being careful not to overmix. If I’m using walnuts, I stir them in now.
I divide the batter between the prepared pans and bake for about 30–35 minutes, or until a toothpick comes out clean.
I let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, I make the frosting by beating cream cheese and butter until smooth, then gradually adding powdered sugar. I stir in vanilla extract and pineapple juice if I want a flavor boost.
Once cooled, I frost one cake layer, top it with the second, and frost the top and sides. I especially like to garnish with chopped walnuts or pineapple slices if I want a decorative touch.

Servings and timing

Servings: Yields about 12 slices—great for family gatherings or sharing with friends.
Timing: I found that prep takes around 15 minutes, baking about 30–35 minutes, and cooling and frosting perhaps another 20 minutes—so roughly 1 hour total.

Variations

For a nut‑free version, I simply omit the walnuts.
To make it gluten‑free, I substitute a 1:1 gluten‑free flour blend.
I sometimes turn it into a sheet cake using a 9×13-inch pan—baking it for 40–45 minutes.
For a lighter version, I replace half the oil with unsweetened applesauce for reduced fat.

Storage/reheating

I store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, I wrap slices individually and freeze them—for up to 3 months. To serve, I thaw them and bring to room temperature. If I want to refresh a slice, I gently warm it in the oven—just enough to restore that fresh‑baked warmth without melting the frosting.

FAQs

Can I make this cake without pineapple?

Yes—though the pineapple adds both moisture and a subtle tropical sweetness. If I skip it, I’ll add extra grated carrots or a little applesauce to keep the texture moist.

Can I use canned pineapple?

Absolutely—as long as I drain it well so it doesn’t add too much liquid to the batter.

Can I turn this into cupcakes?

Definitely! I bake them in a muffin tin at 350 °F (175 °C) for about 18–20 minutes—testing similarly with a toothpick.

What’s the best way to frost this cake smoothly?

I chill the frosting for about 15 minutes before spreading—it firms up nicely and makes the application cleaner and neater.

How can I prevent the cake from becoming dense or gummy?

I avoid overmixing the batter and ensure I drain the pineapple well—these steps help keep the cake light and tender.

Conclusion

I love how this Pineapple Carrot Cream Cake brings a tropical twist to a classic dessert—it’s moist, spiced, and perfectly balanced with creamy frosting. Whether I’m baking for a special occasion or just treating myself, it always delights. I hope my version inspires you to bring this slice of paradise to your table.