A moist, flavorful carrot cake infused with crushed pineapple and topped with a velvety cream cheese frosting—this tropical twist on a classic dessert has everything I love in a sweet treat. The pineapple adds a subtle brightness that perfectly balances the rich cream cheese frosting and warm spice from cinnamon.

Why You’ll Love This Recipe

I love how this carrot cake goes beyond the traditional. The crushed pineapple gives it a delightful moisture and fruity depth, while the grated carrots bring in natural sweetness and texture. Every bite is soft, perfectly spiced, and topped with a luscious, slightly tangy cream cheese frosting. It’s a great make-ahead dessert for celebrations, holidays, or just when I’m craving a cozy, homemade cake.

ingredients

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

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 (for frosting)
½ cup (115g) unsalted butter, softened (for frosting)
2 cups (240g) powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
1 tablespoon pineapple juice (optional, for extra flavor in frosting)

directions

I preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and flouring them or lining them with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, I whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mixture is smooth.
I stir in the grated carrots and crushed pineapple until everything is well combined.
Then, I gradually fold the dry ingredients into the wet ingredients, mixing just until everything is incorporated.
If I’m using walnuts, I fold them in at this point.
I divide the batter evenly between the prepared pans.
The cakes bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, I beat the cream cheese and butter until smooth, then gradually add the powdered sugar until the frosting is fluffy. I stir in vanilla extract and pineapple juice for a hint of tropical flavor.
To assemble, I place one cake layer on a serving plate, frost the top, then stack the second layer and frost the top and sides. I like to garnish with extra chopped walnuts or pineapple slices for a festive finish.

Servings and timing

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

When I feel like changing it up, I sometimes swap the walnuts with pecans or leave them out entirely for a nut-free version. I’ve also made this as cupcakes for individual servings—they bake in about 18–22 minutes. For a more decadent twist, I add shredded coconut to the batter or top the frosting with toasted coconut flakes.

storage/reheating

I store this carrot cake in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen after a day, making it even better. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. I thaw them overnight in the fridge before enjoying. I prefer serving the cake at room temperature so the frosting softens slightly.

FAQs

How do I keep the cake from being too dense?

I always make sure to properly drain the crushed pineapple and avoid overmixing the batter. Using freshly grated carrots (not pre-shredded) also helps keep the texture light.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and store them (wrapped) at room temperature. I make the frosting fresh, but it can be stored in the fridge and brought to room temperature before spreading.

Can I use canned frosting instead of homemade?

Technically, yes, but I find the homemade cream cheese frosting really elevates this cake. It’s creamy, tangy, and worth the extra few minutes.

What can I use instead of pineapple?

If I don’t have pineapple, I’ve tried applesauce or mashed banana with good results. It changes the flavor slightly but still adds moisture.

How do I know when the cake is fully baked?

I always use the toothpick test: insert one in the center, and if it comes out clean or with just a few crumbs, the cake is ready. The top should also spring back when lightly pressed.

Conclusion

This carrot cake with pineapple and cream cheese frosting is one of those recipes I keep coming back to. It’s simple, comforting, and always a crowd-pleaser. Whether I’m making it for a holiday gathering or just a cozy dessert at home, I know I can count on it to deliver moist, flavorful results every time.