Pineapple Carrot Cake Recipe – Easy Moist Layer Cake You’ll Love

Let me tell you, the first time I pulled a pineapple carrot cake out of my oven, the aroma was so insanely good that my neighbor actually popped by just to see what was baking! There’s something magical about the way sweet pineapple and earthy carrots mingle together—moist, vibrant, and honestly, just a little bit nostalgic. I started making this cake when I wanted a twist on the classic carrot cake, and, you know, I’ve never looked back. It’s that good.

This pineapple carrot cake recipe isn’t just another carrot cake—nope. It’s the kind that gets gobbled up at potlucks before anything else, the one that even people who “don’t like carrot cake” end up loving. Over the years, I’ve tested different versions (some too dense, some not moist enough, some with way too many spices), but this one? It’s the goldilocks of cakes: just right. Plus, it’s ridiculously easy to put together—no fancy techniques, no complicated steps. Just pure, honest baking that delivers every time.

If you’ve got busy weekends, picky eaters, or cake cravings that just won’t quit, this pineapple carrot cake is your answer. It’s perfect for spring gatherings, holiday brunches, or as a “just because” treat. And hey, if you’re like me and love sneaking veggies into desserts, you’ll feel pretty smug serving this up. Trust me, I’ve made this cake at least a dozen times, and it never fails. Let’s get baking!

Why You’ll Love This Pineapple Carrot Cake Recipe

• Quick & Easy: You can whip up this pineapple carrot cake in about 20 minutes of hands-on time. It’s super forgiving—great for both beginners and seasoned bakers.
• Simple, Everyday Ingredients: No need to hunt down specialty items. If you’ve got carrots, canned pineapple, and basic baking staples, you’re set.
• Perfect for Any Occasion: Easter brunch, birthday parties, family dinners, or a cozy afternoon—this cake fits right in.
• Crowd-Pleaser: I’ve served this to toddlers, teens, and grandparents. Every single one gave it a thumbs up!
• Moist, Flavorful Layers: The combo of pineapple and carrots makes for a cake that stays moist for days (honestly, leftovers are even better).

Here’s the thing about this pineapple carrot cake—it’s not just your usual carrot cake with a dash of pineapple tossed in. The pineapple brings a subtle tang and sweetness that keeps the cake light and balanced. I blend the pineapple right into the batter, so it’s seamless (no weird chunks, just pure flavor).

What sets this recipe apart is the method. I use oil, not butter, for unbeatable moisture, and a touch of cinnamon for warmth without overpowering the other flavors. Some folks add nuts or coconut, but for me, it’s all about the soft crumb and the bright flavor. If you want to impress without stress, this is the cake. It’s the kind that makes you stop and savor each bite, and let’s face it, you’ll probably go back for seconds.

Whether you’re baking for your family or showing off at a potluck, this pineapple carrot cake delivers every single time. It’s comforting, just sweet enough, and—if you ask me—a little slice of sunshine on a plate.

What Ingredients You Will Need

This pineapple carrot cake recipe calls for straightforward, wholesome ingredients that come together for unbelievable flavor. Honestly, most of these are regular pantry staples, and you can swap or substitute if needed.

• For the Cake Batter:
  • All-purpose flour (2 1/2 cups or 315g) – sifted for the best texture
  • Granulated sugar (1 1/2 cups or 300g) – you can sub part brown sugar for deeper flavor
  • Baking soda (2 tsp or 10g) – ensures a good rise
  • Baking powder (1 tsp or 5g) – for extra lift
  • Salt (1/2 tsp or 2g) – balances sweetness
  • Ground cinnamon (2 tsp or 4g) – adds warmth (don’t go overboard!)
  • Large eggs (4, room temperature) – binds and enriches
  • Vegetable oil (1 cup or 240ml) – keeps cake moist (can use melted coconut oil or avocado oil too)
  • Vanilla extract (2 tsp or 10ml) – rounds out flavor
  • Finely grated carrots (2 cups or 260g) – fresh, not pre-shredded (trust me, it makes a difference)
  • Crushed pineapple in juice (1 cup or 225g, drained slightly) – canned works great; fresh if you’re feeling fancy
• Optional Add-ins:
  • Chopped walnuts or pecans (1/2 cup or 60g) – for crunch
  • Sweetened shredded coconut (1/2 cup or 40g) – for tropical flair
  • Golden raisins (1/3 cup or 50g) – if you like a little chew
• For the Cream Cheese Frosting:
  • Cream cheese (8 oz or 225g, softened) – full-fat for best texture
  • Unsalted butter (1/2 cup or 115g, softened)
  • Powdered sugar (3 cups or 360g) – sifted
  • Vanilla extract (1 tsp or 5ml)
  • Pinch of salt

Ingredient tips: When I’m at the store, I look for firm, bright carrots with no cracks. For pineapple, canned is perfect—just drain off most of the juice or the batter gets too wet. If you’re gluten-free, swap in a 1:1 gluten-free flour blend; I’ve tried King Arthur and Bob’s Red Mill—both work beautifully. You can definitely customize with nuts or coconut, but honestly, this pineapple carrot cake is a star all on its own!

Equipment Needed

• Two 9-inch (23cm) round cake pans – nonstick or greased well (I’ve used glass and metal—both work, but metal browns a bit faster).
• Mixing bowls – at least two: one for dry, one for wet ingredients.
• Box grater or food processor – for speedy carrot shredding (I swear by my old box grater for finer texture).
• Electric mixer (hand or stand) – makes quick work of the frosting.
• Rubber spatula – for scraping down the sides and folding in carrots.
• Measuring cups and spoons – accuracy matters for baking!
• Wire cooling rack – helps cool layers evenly (no soggy bottoms!).
• Parchment paper (optional) – for easier cake removal.

If you’re short on cake pans, you can bake this in a 9×13-inch (23x33cm) pan for a single-layer sheet cake (adjust baking time). I’ve used inexpensive pans from the grocery store and fancy ones—either works if you prep them right! For cleaning, I always soak my box grater right away (carrots love to stick). For budget-friendly options, check thrift stores for mixing bowls and racks; honestly, you don’t need top-of-the-line gear for a perfect pineapple carrot cake.

Preparation Method

1. Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper. (This step keeps your layers from sticking—learned the hard way!)
2. Mix the dry ingredients: In a large bowl, whisk together 2 1/2 cups (315g) flour, 1 1/2 cups (300g) sugar, 2 tsp (10g) baking soda, 1 tsp (5g) baking powder, 1/2 tsp (2g) salt, and 2 tsp (4g) cinnamon. This takes about 2 minutes. Make sure there are no lumps.
3. Combine the wet ingredients: In a separate bowl, beat 4 eggs until light and slightly frothy (about 1 minute). Add 1 cup (240ml) oil and 2 tsp (10ml) vanilla extract; whisk until fully combined.
4. Add carrots and pineapple: Fold in 2 cups (260g) grated carrots and 1 cup (225g) crushed pineapple (drained, but not bone-dry). Mix gently until evenly distributed. If you’re adding nuts, coconut, or raisins, toss them in now.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold everything together until just combined—don’t overmix! The batter will be thick and speckled with carrot and pineapple.
6. Divide and bake: Split the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Your kitchen will smell amazing!
7. Cool completely: Let the cakes rest in the pans for 10 minutes, then run a knife around the edge and turn out onto wire racks. Peel off parchment and cool fully—about 1 hour. (Warm cake + frosting = melted mess.)
8. Make the cream cheese frosting: Beat 8 oz (225g) softened cream cheese and 1/2 cup (115g) butter until smooth (about 2 minutes). Add 3 cups (360g) powdered sugar, 1 tsp (5ml) vanilla, and a pinch of salt. Beat until light and fluffy (3-4 minutes). Taste and adjust sugar if you like it sweeter.
9. Frost and assemble: Place one cake layer on your plate. Spread a thick layer of frosting, top with second layer, then cover top and sides. If you want swoops and swirls, use the back of a spoon—looks rustic and homey.
10. Decorate: Sprinkle with extra chopped nuts, coconut, or a few carrot shavings. Chill the cake for 30 minutes before slicing for cleaner cuts (not required, but it helps).

Troubleshooting: If your cake sinks in the middle, it’s probably underbaked or the batter was overmixed. If it’s too dense, check your baking powder freshness. And if your frosting is runny, pop it in the fridge for 10 minutes, then whip again. For efficiency, I shred carrots while the oven preheats and assemble frosting while layers cool.

Sensory cues: The batter should be thick but pourable, and the cakes will smell sweet and spicy as they bake. The finished layers will be golden and springy to the touch. The frosting—creamy, tangy, and irresistible!

Cooking Tips & Techniques

I’ve made this pineapple carrot cake more times than I can count, and let’s just say, I’ve had my fair share of mishaps (overmixed batter, runny frosting—you name it). Here’s what I’ve learned along the way:

• Don’t overmix! Once you combine wet and dry, stir just enough to bring the batter together. Too much mixing = dense cake.
• Grate your own carrots using the fine side of a box grater. Pre-shredded carrots are too dry and chunky.
• Drain pineapple but not completely dry. A little juice helps with moisture, but too much makes the cake soggy.
• Room temperature eggs and cream cheese are key. Cold eggs don’t blend well, and cold cream cheese leads to lumpy frosting.
• Check for doneness at 30 minutes. Every oven’s a little different, so poke the cake in a few spots. If the toothpick comes out clean, you’re good. If not, give it another 3-5 minutes.
• Frosting too thick? Add a splash of milk or pineapple juice. Too runny? Add more powdered sugar and chill.
• Multi-task! While the cake bakes, wash up or prep decorations. Efficiency helps when you’re short on time.
• Consistency is everything. Weigh your flour for best results, and always use fresh baking powder/soda for a good rise.

I’ve had cakes stick to pans (forgot parchment), frosting slide off (froze the layers), and even a collapsed cake (overloaded with pineapple). It’s all part of the fun! Stick to these tips and you’ll have a pineapple carrot cake that’s moist, flavorful, and totally Pinterest-worthy.

Variations & Adaptations

Pineapple carrot cake is a dream for customizing. Here are my favorite ways to make it your own:

• Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free blend. King Arthur and Bob’s Red Mill both work great (I’ve baked it GF for friends and no one noticed!).
• Vegan Option: Replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), use coconut oil, and dairy-free cream cheese/butter for the frosting.
• Nut-Free Adaptation: Skip the nuts and use extra coconut or golden raisins for texture.
• Sheet Cake Style: Bake in a 9×13-inch pan for a single-layer, easy-to-serve version. Adjust baking time to 38-42 minutes.
• Spice It Up: Add 1/4 tsp nutmeg or ginger for a warmer flavor profile, or toss in orange zest for brightness.
• Personal Twist: I once added 1/2 cup shredded coconut and a handful of chopped pecans—my family went wild for it!

This pineapple carrot cake recipe is flexible. Swap ingredients, try different pans, and adjust spices to suit your taste. Allergens? No problem—there are easy substitutes for eggs, flour, and dairy. If you love experimenting, this cake is the perfect canvas!

Serving & Storage Suggestions

I love serving pineapple carrot cake chilled but not cold—let it sit at room temperature for 15 minutes before slicing. The frosting softens, and the flavors really pop. For presentation, stack the layers high and add a sprinkle of chopped nuts or a little extra grated carrot on top (looks gorgeous for Instagram or Pinterest!).

This cake pairs beautifully with fresh fruit, hot tea, or even a little vanilla ice cream on the side. For brunch, it’s amazing next to a fruit salad or a mimosa. For dessert, coffee is a must!

To store, cover tightly and refrigerate for up to 5 days. The flavors actually deepen overnight. For freezing, wrap slices in parchment and seal in a freezer bag—thaw in the fridge for best texture. Reheat briefly in the microwave (about 10 seconds per slice) if you want it warm, but don’t overdo it or the frosting will melt.

Honestly, this pineapple carrot cake tastes just as good on day three as it does fresh. The pineapple keeps it moist, and the cream cheese frosting stays creamy. If you’re prepping ahead, you can bake layers a day in advance and frost before serving.

Nutritional Information & Benefits

Each slice of pineapple carrot cake (1/12th of the recipe) contains roughly:

• Calories: 380
• Fat: 18g
• Carbohydrates: 53g
• Protein: 5g
• Fiber: 2g

Carrots bring vitamin A and fiber, while pineapple adds vitamin C and natural sweetness. Using oil instead of butter keeps the cake moist with less saturated fat. You can reduce sugar or use light cream cheese to make it lighter. For gluten-free or nut-free diets, easy swaps keep it family-friendly. Just a note—this cake does contain eggs, dairy, and wheat, so check labels if allergies are a concern.

From a wellness perspective, I love that you’re sneaking veggies into dessert. It’s a treat, yes, but one with some redeeming nutritional value. Balance is key—and this pineapple carrot cake delivers both joy and nourishment!

Conclusion

If you’re searching for a cake that’s moist, flavorful, and guaranteed to get rave reviews, this pineapple carrot cake is the answer. It’s easy enough for a weeknight bake but special enough for any celebration. I love that you can tweak it for dietary needs and that it stays fresh for days.

Honestly, this recipe is close to my heart. Every time I make it, I’m reminded of cheerful spring gatherings and cozy afternoons. It’s the kind of cake that feels homemade and a little fancy, all at once.

Give it a try, make it your own, and let me know how it turns out! Drop a comment below with your favorite twist or tag me on Pinterest so I can see your masterpiece. Happy baking—may your kitchen smell amazing and your cake slices be generous!

Frequently Asked Questions

Can I make pineapple carrot cake ahead of time?

Absolutely! You can bake the cake layers up to 2 days in advance. Just wrap tightly and store in the fridge. Frost right before serving for best texture.

Do I have to use crushed pineapple, or can I use fresh?

Canned crushed pineapple is easiest and keeps the cake moist, but you can finely chop fresh ripe pineapple if you prefer. Just drain any excess juice.

Can I substitute the cream cheese frosting?

You sure can! Try a simple vanilla buttercream, whipped coconut cream, or even a tangy Greek yogurt icing. Cream cheese just gives the classic flavor.

How can I make this recipe gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had great results with King Arthur and Bob’s Red Mill—no gritty texture, just delicious cake.

What’s the best way to shred carrots for this cake?

I recommend using the fine side of a box grater. Food processors work too, but hand-grated carrots blend better into the batter and keep the cake moist.

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