Pineapple Carrot Cake with Cream Cheese Frosting

If you love a good homemade carrot cake, this Pineapple Carrot Cake is one you’ll want to try. It’s made with freshly shredded carrots, crushed pineapple, cinnamon, and nutmeg, then finished with a thick layer of pineapple cream cheese frosting. The pineapple adds just the right amount of sweetness, while the frosting gets a little extra flavor from the reserved pineapple juice. You can bake it in two 8-inch pans for a layered cake or keep it simple with a 9×13 pan.

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A Little Pineapple Makes It Even Better

I love a good carrot cake, especially when there’s a generous amount of cream cheese frosting. This recipe is based on my original carrot cake, but I added crushed pineapple for a little extra sweetness.

The trick is to drain the pineapple really well. I put it in a sieve and press out all the liquid, then save some of that juice for the frosting. I love making this as a layered cake, but the 9×13 version is just as good and a little easier when I’m bringing dessert somewhere.

• So moist: The combination of freshly shredded carrots, crushed pineapple, and vegetable oil gives this cake a soft, tender texture.
• Pineapple cream cheese frosting: I use some of the reserved pineapple juice in the frosting, which adds just the right amount of pineapple flavor.
• Easy to make: Everything comes together with simple ingredients, and there’s no complicated decorating involved.
• Two ways to bake it: Make a beautiful two-layer cake or bake it in a 9×13 pan for something a little simpler.
• Great for any occasion: This is the kind of cake I’d make for Easter, a birthday, or a family get-together.

Pineapple Carrot Cake

• Eggs: Help hold the cake together while giving it a soft texture.
• Light brown sugar: Adds sweetness and a little richness.
• Granulated sugar: Sweetens the cake and works with the brown sugar to give it a tender crumb.
• Vegetable oil: Keeps the cake moist, even after it’s been refrigerated.
• Vanilla extract: Adds flavor to the cake.
• All-purpose flour: Gives the cake structure. You can also use a 1:1 gluten-free flour.
• Baking soda and baking powder: Help the cake rise.
• Ground cinnamon and nutmeg: Give the cake that classic warm carrot cake flavor.
• Kosher salt: Balances the sweetness.
• Shredded carrots: I prefer freshly shredded carrots because they’re softer and have more moisture than the packaged kind.
• Crushed pineapple: Use canned crushed pineapple and drain it completely. I press mine through a sieve to get as much liquid out as possible.

Pineapple Cream Cheese Frosting

• Cream cheese: Make sure it’s at room temperature so the frosting mixes smoothly.
• Butter: Use softened butter for a creamy frosting.
• Vanilla extract: Adds a little extra flavor.
• Powdered sugar: Sweetens the frosting and helps thicken it.
• Pineapple juice: Save some of the juice from draining the pineapple to add to the frosting.
• Chopped walnuts or pecans: Optional, but they’re great sprinkled over the finished cake.

• Prepare your pans. Preheat the oven to 350°F. Spray two 8-inch round cake pans or one 9×13-inch pan with nonstick baking spray.
• Drain the pineapple. Add the crushed pineapple to a fine-mesh sieve and press firmly with a spoon to remove all the excess liquid. Reserve the pineapple juice for the frosting.
• Mix the eggs and sugars. Add the eggs, brown sugar, and granulated sugar to a large bowl. Mix for 3 minutes until frothy and the sugars are mostly dissolved.
• Add the oil and vanilla. Pour in the vegetable oil and vanilla extract, then mix until combined.
• Finish the batter. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Then add the shredded carrots and drained pineapple. Mix until just combined.
• Bake the cake. Divide the batter evenly between the prepared pans or spread it into the 9×13 pan. Bake until a toothpick inserted into the center comes out clean. Begin checking around 35 minutes, allowing additional time as needed.
• Let the cake cool. Allow the cake to cool completely before frosting.
• Prepare the frosting. Beat the cream cheese, butter, vanilla, and 4 cups of powdered sugar until smooth. Add 2 tablespoons of reserved pineapple juice, then adjust with additional powdered sugar and juice until you reach your preferred consistency.
• Frost and serve. Spread the frosting between the cake layers and over the top, or frost the 9×13 cake. Garnish with chopped walnuts or pecans if desired.

• Get all that pineapple juice out. This is probably my biggest tip! I use a sieve and the back of a spoon to press the pineapple until I’ve removed as much liquid as possible. Too much extra liquid can affect how the cake bakes.
• Shred your own carrots. Freshly shredded carrots have a better texture and mix into the batter more easily.
• Don’t overmix. Once you add the flour, mix just until everything comes together. Overmixing can make the cake dense.
• Use room-temperature frosting ingredients. Softened cream cheese and butter mix together much more smoothly.
• Add the pineapple juice slowly. Start with 2 tablespoons in the frosting. You can always add more, but you don’t want the frosting getting too thin.
• Let the cake cool completely. Otherwise, the cream cheese frosting can soften and slide right off.
• Keep an eye on the baking time. The two 8-inch pans and the 9×13 pan may bake differently, so check the center with a toothpick.

• Storaqge: Store your pineapple carrot cake covered in the refrigerator for up to 5 days because of the cream cheese frosting. For the best texture, let individual slices sit at room temperature briefly before serving.
• Freezing: You can also freeze the cake for up to 3 months. Wrap individual slices tightly and place them in a freezer-safe container. When you’re ready for a slice, thaw it overnight in the refrigerator.

Pineapple Carrot Cake With Cream Cheese Frosting

Danielle Cochran

This homemade Pineapple Carrot Cake is soft, moist, and full of freshly shredded carrots, crushed pineapple, cinnamon, and nutmeg. It's topped with a creamy pineapple cream cheese frosting and can be baked in two 8-inch cake pans or one 9×13 pan.

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Prep Time 20 minutes mins

Cooling Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 slices

Calories 840 kcal

Equipment

• 2 8-inch round cake pans or one 9×13-inch baking pan
• Large mixing bowls
• Electric hand mixer or stand mixer
• Fine-mesh sieve
• Measuring cups and spoons
• Box grater or food processor for shredding carrots
• Rubber spatula
• Cooling rack
• Offset spatula (for frosting)

Ingredients

  

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For the Pineapple Carrot Cake

• 4 large eggs
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (or 1:1 gluten-free flour)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 3 cups shredded carrots
• 1 20-ounce can crushed pineapple, all liquid drained (reserve juice)

For the Pineapple Cream Cheese Frosting

• 16 ounces cream cheese (room temperature)
• 8 tablespoons butter (room temperature)
• 2 teaspoons pure vanilla extract
• 4 –6 cups powdered sugar
• 2 –3 tablespoons reserved pineapple juice
• Chopped walnuts or pecans (optional for topping)

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Instructions

 

• Preheat the oven to 350°F. Spray two 8-inch round cake pans or one 9×13-inch cake pan with nonstick baking spray and set aside.
• Add the crushed pineapple to a fine-mesh sieve. Using the back of a spoon, press firmly to remove as much liquid as possible. Reserve the pineapple juice for the frosting.
• Add the eggs, brown sugar, and granulated sugar to a large mixing bowl. Mix for 3 minutes until frothy and the sugars are mostly dissolved.
• Add the vegetable oil and vanilla extract. Mix until combined.
• Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix in the shredded carrots and thoroughly drained pineapple until just combined.
• Divide the batter evenly between the prepared 8-inch cake pans or spread into the 9×13-inch pan.
• Bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on the pan used.
• Allow the cake to cool completely before frosting.
• To make the frosting, add the cream cheese, butter, vanilla extract, and 4 cups of powdered sugar to a mixing bowl. Beat until smooth and creamy.
• Add 2 tablespoons of the reserved pineapple juice and mix until combined. Add additional powdered sugar or pineapple juice as needed to reach your desired frosting consistency.
• For a layered cake, spread frosting over the first cake layer, place the second layer on top, and frost the top and sides. For a 9×13 cake, spread the frosting evenly over the cooled cake.
• Garnish with chopped walnuts or pecans if desired. Slice, serve, and enjoy!

Notes

• Drain the pineapple completely. I use a fine-mesh sieve and press firmly with a spoon to remove all the excess liquid. This is important for keeping the cake from becoming too wet.
• Save the pineapple juice. You’ll use 2–3 tablespoons in the cream cheese frosting.
• Freshly shredded carrots work best. They’re softer than packaged shredded carrots and mix into the batter more easily.
• Pan options: This recipe can be baked in two 8-inch round cake pans or one 9×13-inch pan.
• Don’t overmix. Once the flour is added, mix just until everything is combined.
• Room-temperature ingredients: Make sure the cream cheese and butter are softened before making the frosting.
• Adjust the frosting. Start with 4 cups of powdered sugar and 2 tablespoons of pineapple juice. Add more as needed for your preferred consistency.
• Storage: Keep the frosted cake covered in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1sliceCalories: 840kcalCarbohydrates: 44gProtein: 9gFat: 17gSaturated Fat: 17gCholesterol: 135mgSodium: 530mgFiber: 2gSugar: 91g

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