Pineapple Carrot Cake with Cream Cheese Frosting Recipe

There’s something absolutely magical about the way pineapple transforms an ordinary carrot cake. This isn’t just another dessert—it’s a moist, spice-laden symphony that brings together the earthy sweetness of carrots with the bright, tropical notes of crushed pineapple. The result? A cake so tender and flavorful that every bite feels like a warm hug from your favorite aunt’s kitchen.

What makes this particular recipe stand out isn’t just the pineapple addition, though that certainly elevates things. It’s the way the cake comes together so effortlessly, baked as a simple sheet cake that requires no fancy decorating skills or multiple layers to fuss over. Just one beautiful 9×13-inch pan of pure comfort food, crowned with silky cream cheese frosting.

What Makes Crushed Pineapple So Perfect for Carrot Cake?

Here’s where things get interesting. While many bakers debate between fresh versus canned, or crushed versus chunks, the truth is that crushed pineapple acts almost like a secret wet ingredient. It doesn’t just add flavor—it transforms the entire texture of the cake, creating an incredibly moist crumb that stays fresh for days.

The key is in how the crushed fruit integrates into the batter. Unlike larger chunks that can create pockets of intense sweetness, crushed pineapple distributes evenly throughout, creating a subtle tropical brightness that complements rather than competes with the warm spices. Think of it as the difference between adding confetti to a cake versus mixing in gold dust—one creates spots of flavor, the other transforms the whole experience.

Fresh pineapple works beautifully if you have it on hand, but don’t feel pressured to go that route. Canned crushed pineapple (drained, of course) delivers consistent results every single time. The canning process actually softens the fruit fibers slightly, making them even better at melding into your batter.

Ingredients Needed for the Recipe

For the Cake:

• 2 and 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon each of ground cloves, ground ginger, and ground nutmeg
• 1 cup canola or vegetable oil
• 1 and 1/4 cups packed light or dark brown sugar
• 1/3 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups shredded carrots (about 4 large peeled carrots)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts

For the Cream Cheese Frosting:

• 8 ounces full-fat brick cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

How to Make Pineapple Carrot Cake with Cream Cheese Frosting?

Preparing Your Kitchen and Pan

Start by preheating your oven to 350°F and generously greasing a 9×13-inch baking pan. A glass pan works exceptionally well here because it conducts heat evenly, giving you that perfect golden-brown bottom without any hot spots. Take a moment to gather all your ingredients—having everything measured and ready makes the mixing process smooth and stress-free.

Creating the Spice Foundation

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all those gorgeous spices. This isn’t just about combining ingredients; you’re creating the aromatic backbone of your cake. The blend of cinnamon, cloves, ginger, and nutmeg creates layers of warmth that will fill your kitchen with the most incredible scent as it bakes.

Building the Wet Ingredient Base

In a separate medium bowl, whisk together the oil, both sugars, eggs, and vanilla extract. Don’t rush this step—whisk until the mixture is completely smooth and the sugars have dissolved somewhat into the oil. The eggs should be fully incorporated, creating a glossy, unified base that will ensure your cake has an even, tender crumb.

Bringing It All Together

Pour the wet ingredients into your dry mixture and whisk just until everything is combined. Here’s where restraint pays off—overmixing develops the gluten too much, leading to a tough cake. Once the batter looks uniform, gently fold in the grated carrots, drained pineapple, and chopped walnuts using a wooden spoon or rubber spatula.

The Baking Process

Spread the batter evenly in your prepared pan and slide it into the oven. Baking time typically ranges from 45 to 55 minutes, but every oven has its personality. Start checking around the 45-minute mark with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs clinging to it. If the top starts browning too quickly, tent it loosely with aluminum foil.

The Critical Cooling Phase

Remove the cake from the oven and place it on a wire rack. Here’s where patience becomes your greatest virtue—the cake needs to cool completely before frosting, which takes several hours. After about 45 minutes at room temperature, you can pop it into the refrigerator to speed things along. This cooling time isn’t just about temperature; it’s allowing the cake’s structure to set properly so it can support that luscious frosting.

Crafting the Perfect Cream Cheese Frosting

Using either a handheld or stand mixer, beat the softened cream cheese and butter together on high speed until the mixture is completely smooth and creamy. Add the confectioners’ sugar, vanilla, and salt, then beat on low speed for 30 seconds before switching to high speed for a full 2 minutes. If you prefer a thicker frosting (and most people do), add that extra 1/4 cup of confectioners’ sugar.

The Final Assembly

Spread the frosting evenly over your completely cooled cake using an offset spatula or the back of a spoon. Work from one end to the other in smooth, confident strokes. Once frosted, refrigerate the cake for at least 30 minutes before serving—this helps set the frosting and makes slicing much cleaner and easier.

Can You Make This Cake in Different Formats?

Absolutely! This versatile batter adapts beautifully to different cake formats, each offering its own advantages. For a traditional layer cake, divide the batter between two 9-inch round pans and bake for about 28-32 minutes. You’ll want to make extra frosting for this version since you’ll need it between the layers and around the sides.

Cupcakes are another delightful option—this recipe yields about 24-28 standard-sized cupcakes. Bake them for 19-22 minutes at the same temperature, and you’ll have perfectly portioned individual treats that are ideal for parties or school events.

For something truly spectacular, try making this as a bundt cake. Pour the batter into a well-greased 10-inch bundt pan and bake for 55-70 minutes. The extra thickness means it takes longer to bake through, but the result is a stunning centerpiece cake with beautiful ridged sides that look impressive with just a simple dusting of powdered sugar or a drizzle of glaze.

Tips

Temperature matters more than you might think. Room temperature eggs and dairy products mix more easily and create a smoother batter, which translates to a more even cake texture. If you forget to take your eggs out ahead of time, place them in a bowl of warm water for 10-15 minutes.

When it comes to carrots, freshly grated is the way to go. Pre-shredded carrots from the grocery store tend to be dry and won’t contribute the moisture you want. Use the large holes of a box grater for the best texture—small enough to distribute evenly but large enough to provide little pockets of carrot sweetness.

Don’t skip draining the pineapple. While that juice is full of flavor, too much liquid in the batter can affect the cake’s structure. Save the juice for smoothies or cocktails—it’s too good to waste!

The frosting can be made a day ahead and stored in the refrigerator. Just bring it back to room temperature and give it a quick whip before spreading to restore its smooth, spreadable consistency.

For the cleanest slices, use a sharp knife that you wipe clean between cuts. The cream cheese frosting can be a bit sticky, but this simple step ensures each piece looks bakery-perfect.

How Should You Store and Serve This Cake?

Storage is beautifully straightforward with this cake. Cover it tightly and keep it refrigerated, where it will stay fresh and delicious for up to five days. The cream cheese frosting requires refrigeration, but the cake actually tastes even better after a day or two as the flavors meld together.

When serving, you can present it straight from the refrigerator if you prefer the frosting firm, or let it sit at room temperature for 20-30 minutes to soften slightly. Both ways are delicious, and it really comes down to personal preference and the weather—in hot climates, serving it chilled can be especially refreshing.

For special occasions, consider adding a simple garnish. Extra chopped walnuts scattered on top add visual appeal and hint at the flavors within. A light dusting of cinnamon or even some toasted coconut flakes can elevate the presentation without requiring any advanced decorating skills.

This cake freezes exceptionally well, both frosted and unfrosted. Wrap individual pieces in plastic wrap and then place them in a freezer bag for up to three months. Thaw overnight in the refrigerator when you’re ready to enjoy—it’s like having homemade cake on demand.

Print Recipe

Pineapple Carrot Cake with Cream Cheese Frosting Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: C carrot cake C cream cheese frosting H holiday dessert

Difficulty: easy Prep Time 30 mins Cook Time 55 mins Rest Time 360 mins Total Time 7 hrs 25 mins

Cooking Temp: 350  F Servings: 15 Estimated Cost: $ 15 Calories: 580

Best Season: Spring, Fall, easter

Description

This Pineapple Carrot Cake is an incredibly moist, spiced sheet cake bursting with flavor from freshly shredded carrots and crushed pineapple. Topped with a smooth, tangy cream cheese frosting, it's a simple, from-scratch dessert that's perfect for holidays, potlucks, or any occasion. Baked in a 9x13-inch pan, it's easy to assemble, frost, and serve—no fancy decorating required!

Ingredients

Servings

For the Cake

• 2 ¹⁄₂ cups all-purpose flour (spooned & leveled, 312g)
• 2 tsp baking powder
• 1 tsp baking soda
• ¹⁄₂ tsp salt
• 1 ¹⁄₂ tsp ground cinnamon
• ¹⁄₂ tsp ground cloves
• ¹⁄₂ tsp ground ginger
• ¹⁄₂ tsp ground nutmeg
• 1 cup canola or vegetable oil (240ml)
• 1 ¹⁄₄ cups brown sugar (packed, 250g)
• ¹⁄₃ cup granulated sugar (67g)
• 4 large eggs (at room temperature)
• 1 tsp pure vanilla extract
• 2 cups shredded carrots (about 4 large, 260g)
• 1 cup crushed pineapple (drained, 8 oz)
• 1 cup chopped walnuts (125g)

For the Cream Cheese Frosting

• 8 oz full-fat cream cheese (brick-style, softened)
• ¹⁄₂ cup unsalted butter (8 Tbsp, softened)
• 3 cups confectioners’ sugar (plus 1/4 cup if needed)
• 1 tsp pure vanilla extract
• ¹⁄₈ tsp salt

Instructions

1. Preheat and Prepare

   Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan (glass or metal).
   For easy removal, line with parchment paper if desired.
   Mark as complete

2. Mix Dry Ingredients

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set aside.
   Mark as complete

3. Mix Wet Ingredients

   In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
   Mark as complete

4. Combine Wet and Dry

   Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix.
   Mark as complete

5. Fold in Add-Ins

   Gently fold in the shredded carrots, drained crushed pineapple, and chopped walnuts until evenly distributed.
   The batter will be thick.
   Mark as complete

6. Bake the Cake

   Spread the batter evenly into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
   If the top browns too quickly, cover loosely with aluminum foil.
   Mark as complete

7. Cool Completely

   Remove cake from oven and let cool in the pan on a wire rack for 45 minutes. For faster cooling, place in the refrigerator until completely cool.
   Do not frost a warm cake.
   Mark as complete

8. Make the Frosting

   Using a hand mixer or stand mixer, beat cream cheese and butter on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then high for 2 minutes. Add extra sugar if a thicker frosting is desired.
   Mark as complete

9. Frost and Serve

   Spread frosting evenly over the cooled cake. Refrigerate for 30 minutes before slicing to set the frosting and make clean cuts.
   Store leftover cake covered in the refrigerator for up to 5 days.
   Mark as complete

Nutrition Facts

Servings 15

Serving Size 1 slice

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Amount Per Serving

Calories 580kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 7g35%

Trans Fat 0.5g

Cholesterol 70mg24%

Sodium 420mg18%

Potassium 280mg8%

Total Carbohydrate 72g24%

Dietary Fiber 2g8%

Sugars 52g

Protein 6g12%

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Calcium 80 mg

Iron 2.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Oil substitute: Replace 1/2 cup of oil with 1/2 cup unsweetened applesauce for a slightly lighter cake.
• Fresh carrots: Always use freshly grated carrots for maximum moisture and flavor. Pre-shredded carrots are too dry.
• Pineapple tip: Drain canned crushed pineapple very well in a colander and press out excess liquid with a paper towel.
• Storage: Keep frosted cake covered in the refrigerator for up to 5 days. Let sit at room temperature for 20 minutes before serving for best texture.
• Make ahead: Bake and cool the cake, then wrap tightly and freeze for up to 3 months. Thaw in the fridge, frost, and serve.
• Variations: Make it a layer cake, cupcakes (24–28), or Bundt cake (55–70 mins bake time).

Keywords: pineapple carrot cake, carrot cake with pineapple, cream cheese frosting cake, easy sheet cake, hummingbird cake, moist carrot cake, pineapple dessert