Pineapple carrot cake is incredibly moist, full of spice flavor, and topped with smooth tangy cream cheese frosting. This simple from-scratch recipe comes together quickly and easily. It’s baked as a sheet cake, so there’s no fancy decorating required!
Tell Me About This Pineapple Carrot Cake
- Flavor: This cake has all the spiced flavors you’d expect from a classic carrot cake, but with a flavorful addition: crushed pineapple. This simple addition brightens up the cake’s flavor and reminds us of another reader favorite: hummingbird cake. While wonderful on its own, the sweet and tangy cream cheese frosting pairs beautifully with the cake’s warm spice flavor.
- Texture: This is a moist cake finished with a dense and silky blanket of cream cheese frosting.
- Ease: Baking this pineapple carrot cake as a sheet cake in a 9×13-inch pan makes it even more effortless. Just one layer of cake and one layer of frosting. Easy to frost, easier to cut, easiest to eat.
- Time: The batter comes together quickly, but the baked cake needs a considerable amount of cooling time before it’s frosted. If desired, you could place it in the refrigerator after about 45 minutes to speed things up.
Choosing the Right Ingredients: Pineapple
Carrot cake, with its wonderful texture and spiced flavor, is a cake classic BUT it can also be turned up about 800 notches with one notable ingredient: pineapple.
Crushed pineapple or chunks? We vote for crushed. Crushed pineapple acts more like a wet ingredient rather than an optional add-in. The result is a remarkably moist cake, which is a good thing! We didn’t want large pineapple chunks in the slices, because they could easily take away from the cake’s other flavors. However, it’s all a matter of personal preferences—you can use either crushed pineapple or chunks and still yield a delicious result. Use fresh or canned. (If you’re a fan of pineapple, try this pineapple upside-down cake recipe next!)
Let’s Decorate!
What you’ll love about sheet cakes is that there’s no fancy or intricate decorating required—a simple swipe of frosting does the trick. Today’s cream cheese frosting recipe is adapted from our spice cake, a reader favorite in the fall months. You could also use the brown butter cream cheese frosting from my zucchini cake recipe, or vanilla buttercream for a non-cream cheese option. For garnish, try adding extra walnuts, sprinkles, toasted coconut, a dash of cinnamon, or pineapple decor once frosted. Still simple, but beautiful to serve at special events like Easter brunch. See more Easter brunch recipes.
Make It a Layer Cake, Cupcakes, or Bundt Cake
Today’s pineapple carrot cake works as other size cakes and cupcakes, too:
- Layer Cake: Use this cake batter recipe, then bake and assemble following the directions from our regular carrot cake recipe. Use that frosting recipe because it makes a little bit more than today’s recipe—this way you’ll have enough frosting to spread between the layers and around the sides.
- Cupcakes: While I usually make these carrot cake cupcakes, you can absolutely turn this batter into cupcakes. Today’s recipe yields more batter, so you’ll have about 24-28 cupcakes. Line your muffin pan with liners and bake the cupcakes for about 19-22 minutes at the same temperature. Use a toothpick to check for doneness.
- Bundt Cake: Follow this cake batter recipe, pour into a greased 9.5- or 10-inch Bundt pan, and then bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean. This cake will take a while to bake because it is so thick and moist.
Similar Recipes
- Coconut Carrot Cake Cupcakes
- Hummingbird Cake and Hummingbird Bundt Cake
- Spice Cake
- Pineapple Coconut Cake
- Banana Cake
- 1 Layer Carrot Cake
Pineapple Carrot Cake with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (includes cooling)
- Yield: serves 12-15
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Pineapple carrot cake with cream cheese frosting is super moist and bursting with spice flavor.
Ingredients
- 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
- 1 cup canola (240ml) or vegetable oil*
- 1 and 1/4 cup (250g) packed light or dark brown sugar
- 1/3 cup (67g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (260g) shredded carrots (about 4 large peeled carrots)
- 1 cup (8 ounces) crushed pineapple, drained*
- 1 cup (125g) chopped walnuts
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
- Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | 9×13-inch Baking Dish | Icing Spatula | Box Grater
- Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
- Carrots: Don’t use pre-shredded carrots found in the produce aisle. They’re typically on the dry side. Rather, freshly grate 3 large carrots to yield approximately 2 moist cups of carrot shreds.
- Pineapple: I use canned crushed pineapple. You can also crush fresh pineapple to use in the cake batter. Crushed pineapple, as opposed to pineapple chunks, acts like a wet ingredient keeping this cake extra moist and tender. Keeping that in mind and if you want larger chunks of pineapple in your cake, you can use chunks instead.
- Layer Cake: Follow this sheet cake batter recipe, then follow the assembly/baking directions in my carrot cake recipe. Use the frosting recipe in the layer cake (makes a little more than this).
- Cupcakes: While I usually make these carrot cake cupcakes, you can absolutely turn this batter into cupcakes. Today’s recipe yields more batter, so you’ll have about 24-28 cupcakes. Line your muffin pan with liners and bake the cupcakes for about 19-22 minutes at the same temperature. Use a toothpick to check for doneness.
- Bundt Cake: Follow this sheet cake batter recipe, pour evenly into a greased 9.5- or 10-inch Bundt pan, then bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean. This cake will take awhile to bake because it is so moist and very thick. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan. Then invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely.
Today’s recipe is adapted from my spice cake recipe—a deliciously spiced apple cake with cream cheese frosting!
Reader Comments and Reviews
I got so many compliments on this amazing cake. I made it as a Bundt. Thank you!
Awesome recipe! 45 minutes was slightly too long in my darker metal pan, and I added golden raisins in place of the walnuts but it’s still delicious!
Best Pineapple Carrot Cake recipe ever!! Husband is very picky and he LOVED it!! Thanks Sally!!
Hi Sally,
Would it be possible to make this as a pineapple upside down cake (adding pineapple rings to bottom of pan without changing your recipe)?
Hi Stephanie! This batter could easily overflow with the pineapple topping on the bottom of the 9×13 inch pan. You may want to only fill 1/2 – 2/3 full then use extra batter for some cupcakes on the side. Let me know if you try it!
Hi Sally!
i was wondering if i could substitute with whole wheat flour? If yes, would it be 1:1? Would I need to reduce the butter/oil?
Thanks!
I do not recommend whole wheat flour in this recipe. The cake would turn out very dense.
An excellent cake recipe… perfect spices, moist, just amazing. Dad loved it for his birthday!
Hi Sally, Love this recipe!!! I add some grated lime peel and juice to the cream cheese frosting! It’s soooo good! Hugs from Rotterdam!
My son is a very fussy eater. I made this for his birthday.
Firstly he had a very small piece thereafter he kept on going.
Lol. Thanks again for your lovely receipy.
Everyone enjoyed your cake.
Very good recipe! Thank you
Best carrot cake Ever!
Hi Sally! This recipe looks so good but I have a few questions.
1. Do i put the juice of the crushed pineapple?
2. Can I skip the spices? Will it still turn out good? Thanks!
Oh and btw, the chewy Chocolate chip cookies turned out so good! Thanks!
Hi Diana, I do drain most of the juice from the pineapples before adding them. I don’t recommend skipping the spices – they add a lot of flavor!
Sally!!
This was by far the best carrot cake I made! Was worried at first of how liquid the mix was, but decided to go ahead and trust it with my heart & soul as it was for my partner’s friend’s birthday (who I was meeting for the first time sooo the pressure was on!)
It was the hit of the night!
Definitely keeping this recipe close for upcoming get togethers!
Hi Sally, thanks for all your great recipe. Love this cake, since it has small crumbs and holds together very well. You mentioned that you bake in a glass 9 by 11 dish. Do you leave the cake in the baking dish, or do you turn it out.
Thanks
Carol
Hi Carol, I usually do leave this cake in the glass pan when serving it, but you can certainly turn it out of the pan if you wish. Enjoy!
Thank you for this and all your other wonderful recipes. This carrot cake is the best and I typically have no left-overs when I make this as everyone fight to take home the left-overs. The frosting is truly very good. Thank you!
Hi sally can I add dessicated coconut in this recipe ?
Yes! You have a lot of options! I love this recipe for Carrot Coconut Cupcakes.
Or you can use this pineapple recipe and use coconut in place of the nuts, or half nuts half coconut, or simply use a coconut frosting, or top the regular frosting with toasted coconut. You can’t go wrong with this combination
This is the best carrot cake my husband and I have had! I used chopped, toasted pecan bits instead of walnuts ,and in the frosting, scraped 3″ of vanilla bean into it instead of extract. In my oven, the cake was done in 35-40 min, so you’re right to watch it. I’m throwing away my old recipe! This is a winner!
Hi Sally, I really love your recipes and the way you present them. Thank you for sharing all your great recipes!
I have made the pineapple-carrot cake many times and I love it…it is the best! My only frustration is that the cake crumbles too easily when I try to cut it and serve it. It is very hard to cut a nice whole piece without crumbling. Is it that it is too moist ?, and what would be your suggestion to fix this problem ?
Hi Wanda! If the crumbs are extra moist, the cake may not be completely baked through. If the crumbs seem a little dry, the cake could be over-baked. Either way, I would adjust the bake time accordingly. Also, chilling the cake (after frosting) for 1 hour prior to slicing helps you get nicer, neater cuts. Hope this helps!
This carrot cake is by far the best one I have ever made. Your super moist banana cake is also spot on. I’m in NSW Australia and both the cakes are keeping our local volunteer firefighters fed, so a big thank you for a great recipe. Even without the icing (conditions not favourable to have the icing) they are delicious.
Just made this, so delicious and moist. Thanks for the recipe.
Hi! Quick question. Could this be made as a single layer cake in a 9-inch cake pan? Thank you!
Hi Anna, This is enough batter for three 9-inch round cake pans. You can follow the baking directions for my Carrot Layer Cake if you wish to make this as a round layer cake.
Can this be made as loaves? Thanks in advance.
Absolutely! I’m unsure of the bake time, but use a toothpick to test for doneness.
I made it for a large group and it was a BIG hit! Perfect! Didn’t add that last 1/4 c. powdered sugar either. Thanks for all the great recipes and your time explaining them!
Love your site!
This recipe yields a CRAZY amount of frosting, way more than needed and such a waste. You could reduce the quantity By 1/3 to 1/2 and have plenty.
This recipe is the BEST carrot cake recipe I’ve tried! I double the spices but I like the flavour of the spices to sing through & not be a subtle undertone. Do you have nutritional value for this cake?
I will be making this many times & I’ll also try the spices apples one!
Hi Sally,
Can I substitute all-purpose flour with almond flour?
I have not tested this cake with almond flour, I would expect you would get a different texture with a 1:1 swap. Let me know if you try it!
Can I make this in a bundt pan?
Sure can! See recipe note.
I usually don’t comment on recipes but I just had to.. this is honestly the best carrot cake I’ve ever tasted! It was a hit at my dads birthday. The spices are just on point. I felt like the cinnamon was too strong initially, but the next day it was just perfect! Thank you so much. I can’t wait to try your other recipes 😀
Absolutely amazing recipe! Got lot of compliments for it 🙂
Loved the recipe! First time ever making carrot cake and I left it in about 7 minutes too long but after a night in the fridge under foil it re-moisturized and was great the next day. The frosting was perfect and my husband loved it and are 2 slices for lunch the next day! Will definitely make this again!
Sally, would I double the recipe for a 2 layer 10 in cake?
Thank you. Sounds delicious!!!
Hi Stacie! This amount of batter is enough for a 2 layer 10 inch cake. 🙂