Pineapple Carrot Cream Cake – Moist Carrot Cake Recipe with Pineapple

Moist pineapple carrot cream cake topped with whipped cream cheese frosting and garnished with crushed pineapple and shredded carrots.
Fruity, creamy, and irresistibly moist—this pineapple carrot cream cake is sunshine in every slice.
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Why This Cake Deserves a Spot in Your Recipe Box

There’s something magical about the first bite of a cake that surprises you—in the best way. I still remember the moment I tasted pineapple carrot cream cake at a spring brunch. It was love at first forkful. The tropical brightness of pineapple paired with the cozy familiarity of carrot cake and the creamy decadence of frosting? Pure bliss.

This cake is a delightful fusion of flavors and textures: moist, tender crumb from the carrots and pineapple, warm spices that whisper comfort, and a silky cream cheese frosting that ties it all together. It’s versatile enough to be served as a sheet cake for casual gatherings or layered for special occasions.

Whether you’re baking for Easter, a birthday, or just a cozy weekend treat, this cake brings a touch of sunshine to your table. It’s a recipe you’ll want to keep close—and share often.

What Is Pineapple Carrot Cream Cake?

Pineapple carrot cream cake is a tropical spin on two beloved classics: carrot cake and hummingbird cake. It combines the best elements of both—grated carrots for texture, crushed pineapple for juicy sweetness, and a generous slathering of cream cheese frosting.

The batter is infused with warm spices like cinnamon and nutmeg, giving it that nostalgic, comforting aroma. You can bake it as a simple sheet cake or elevate it into a layered showstopper with frosting between each tier.

What makes this cake stand out is the pineapple. Crushed pineapple adds moisture and a subtle tropical flavor that doesn’t overpower the other ingredients. It’s the secret to a cake that stays tender for days.

Whether you’re new to baking or a seasoned pro, this cake is forgiving, flavorful, and sure to impress.

Flavor Profile: Sweet, Spiced, and Creamy

This cake is a symphony of flavors:

  • Carrots lend a natural sweetness and gentle crunch.
  • Pineapple adds a juicy, tropical brightness that lifts the whole cake.
  • Cinnamon and nutmeg bring warmth and depth.
  • Cream cheese frosting delivers a tangy, velvety finish that balances the sweetness.

Optional add-ins like chopped walnuts, shredded coconut, or plump raisins can add texture and personality. Each bite is layered with complexity, yet it remains approachable and comforting.

For an extra flavor boost, swap white sugar for brown sugar—its molasses notes deepen the cake’s caramel undertones and pair beautifully with the spices.

This cake isn’t just dessert—it’s an experience.

Tools You’ll Need

To make this cake, gather:

  • Mixing bowls (at least two)
  • Grater or food processor (for carrots)
  • 9×13-inch pan or two 9-inch round pans
  • Electric mixer (stand or hand)
  • Spatula and offset knife (for frosting)
  • Optional: cooling rack for quicker cooling

These basic tools make prep and assembly a breeze, whether you’re baking for a crowd or just treating yourself.

Ingredient Notes and Smart Substitutions

  • Carrots: Freshly grated carrots offer the best texture—pre-shredded ones can be too dry.
  • Pineapple: Use crushed canned pineapple (drained) or finely chopped fresh pineapple.
  • Flour: All-purpose works well, but a gluten-free blend can be substituted with great results.
  • Oil: Vegetable oil keeps the cake moist; coconut oil adds a subtle tropical note.
  • Cream cheese: Full-fat cream cheese ensures a rich, smooth frosting.
  • Optional: Add a spoonful of Greek yogurt or sour cream to the batter for extra tang and tenderness.

Pro tip: Stir a splash of pineapple juice into the frosting for a zingy twist that complements the cake beautifully.

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C). Grease and line your chosen pans.
  2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. Whisk wet ingredients: In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
  4. Fold in carrots and pineapple until evenly distributed.
  5. Combine wet and dry mixtures, stirring gently until just combined.
  6. Pour batter into pans and smooth the tops.
  7. Bake for 30–35 minutes, or until a toothpick comes out clean.
  8. Cool completely in the pan or on a rack before frosting.

Frosting:

  • Beat cream cheese and butter until fluffy.
  • Add powdered sugar and vanilla, mixing until smooth.
  • Chill frosting slightly for easier spreading.

Assemble:

  • Spread frosting evenly over cooled cake.
  • Garnish with chopped nuts, coconut flakes, or a sprinkle of cinnamon.

Tip: For cleaner layers, refrigerate the cake briefly before slicing.

Moist pineapple carrot cream cake topped with whipped cream cheese frosting and garnished with crushed pineapple and shredded carrots.

Pineapple Carrot Cream Cake – Moist Carrot Cake Recipe with Pineapple

This Pineapple Carrot Cream Cake is a tropical twist on a classic carrot cake! Packed with shredded carrots, crushed pineapple, and warm spices, then topped with a silky cream cheese frosting—it's moist, flavorful, and perfect for Easter, brunch, or any festive gathering.
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Prep Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert / Cake
Cuisine American, Southern-inspired
Servings 16 slices
Calories 350 kcal

Equipment

  • Mixing bowls
  • Grater or food processor
  • 9x13-inch pan or two 9-inch round pans
  • Electric mixer
  • Spatula and offset knife
  • Cooling rack (optional)

Ingredients
  

Cake:

  • 2 cups all-purpose flour (or gluten-free blend)
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 3 large eggs
  • ¾ cup vegetable oil (or coconut oil)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • 2 cups freshly grated carrots
  • 1 cup crushed pineapple (drained)
  • Optional: ½ cup chopped walnuts, shredded coconut, or raisins

Frosting:

  • 8 oz full-fat cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 2½ cups powdered sugar
  • 1 tsp vanilla extract
  • Optional: 1–2 tbsp pineapple juice

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line your pans.
  • In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
  • Fold in grated carrots and crushed pineapple.
  • Combine wet and dry mixtures until just blended. Add optional mix-ins.
  • Pour into pans and bake for 30–35 minutes. Toothpick should come out clean.
  • Cool completely before frosting.
  • For frosting: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Mix until smooth. Chill slightly before spreading.
  • Frost cooled cake and garnish with nuts, coconut, or cinnamon dust.

Notes

  • Fresh pineapple can be used—just chop finely and drain well.
  • Cupcake version: Bake for 18–22 minutes.
  • Make ahead: Freeze unfrosted layers for up to 2 months.
  • Gluten-free: Use a 1:1 gluten-free flour blend.
  • Frosting tip: Use softened—not melted—cream cheese for best texture.
  • Flavor boost: Add lemon zest or ginger for brightness.
Keyword brunch cake, Carrot cake, cream cheese frosting, cream cheese frosting bars, Easter cake, pineapple cake, tropical dessert