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 made the cake for Easter and it was quite a hit. I followed the instructions and added 1/4 teaspoon of green Cardamom spice and 1 tsp of Mexican Vanilla. So glad I found this recipe. Thank you.
Hands down BEST carrot cake I have ever made, even making it into cupcakes right now for Easter! Made it many times now and get nothing but rave reviews, cut into pieces, wrap in gladwrap and kept in freezer also worked an absolute treat! I come from a big Greek family, I do a lot of cooking and have found the best carrot cake recipe yet. I feel like using a glass dish makes a difference as well. Thank you so much for this recipe❤️ Love from Australia!
Hi Sally,
My wife and I made this yesterday. It was very easy and tastes great. A couple comments and a question –
(1) We used the Neufchâtel cheese, and it worked great. As your instructions indicate, we did add a little extra confectioners sugar, but it firmed up just fine.
(2) My wife thought your recipe would make more frosting than necessary so we made 2/3 the amount, and we had plenty to adequately cove the 9 x 13 pan.
(3) Even though the cake tastes great, the one thing we were missing was the taste of pineapple. If we didn’t know that we had added pineapple, we weren’t sure we would have been able to detect it. Any suggestion as to how we could get more pineapple taste? Do you think we could use the crushed pineapple as specified & add an additional 1/2 cup of pineapple chunks or fresh pineapple, or would that make the batter too wet?
Thank you so much for trying this recipe and for the feedback. For added pineapple flavor, try removing 1 egg and replacing with an extra 1/2 cup of crushed pineapple. You could certainly add 1/2 cup of pineapple without changing anything, but we fear the cake would be too wet. So that’s why we recommend skipping an egg.
Have you (or anyone else out there) heard of anyone trying this cake with cup4cup or a similar gluten free blend such as Bob’s Red Mill?
Hi C, we haven’t tested it ourselves, but let us know if you give it a try!
I will never make another carrot cake again! I made this for my mother in law’s birthday In 2 layers with the cream cheese frosting recipe for your other carrot cake. There is just no comparison with any of the best carrot cakes I’ve eaten over the years . I used a total of 1 1/2 tsp of spices but otherwise followed the recipe exactly . It was even better the next day and 2 days later out of the fridge was still moist and flavorful. Your recipes are the best ! Thank you for writing the measurements in grams as well.
I’m making this for Easter. Can I shred the carrots in my food processor rather than grating? Forgive me if someone has already asked this; I read a lot of the reviews (not all) but didn’t see this question.
Absolutely, Karen. Hope you enjoy this cake!
Okay, hands down, best carrot cake ever! Family raved how light and moist it was. THANK YOU!
I don’t have all purpose flour, can I use wheat flour or self rising? Thanks I love your b recipes.
Hi Linda, we don’t recommend self-rising flour here, and wheat flour would result in a very dense and heavy cake. Best to stick with all-purpose flour here!
This is a very moist and oh so delicious cake. Made it today and I know this is going to be gone well before the week is over. Glad I didn’t come across this recipe when we were on total Covid-19 lock down. I would have gained soooo much weight LOL!!!. Everyone who likes carrot cake should make this NOW.
Hi Sally! Love love love your recipes ! I usually always make your classic carrot cake ( which is amazing) , but I’m so intrigued by this recipe because of the pineapple ! So I was wondering if the pineapple takes away from that classic carrot cake taste, meaning would the cake taste more like pineapple than carrot cake ? Or is it just there for added moisture? Thanks !
Hi Monica, when it comes down to it, pineapple simply brightens up the cake’s flavor — if you enjoy our classic carrot cake, you’ll enjoy this one, too! It doesn’t overpower the carrot but is a wonderful compliment. Let us know if you decide to give it a try!
I want to make this for my husbands bday but could I possibly make this same recipe in 8 in round cake pans Instead? If so do you think split betweeen 2 or 3 , 8-inch Round pans ? Do you know how much baking time approx? Thanks!
Hi Liseth! Definitely, see recipe notes for layer cake directions!
We have a nut allergy in the house. Can we use raisins instead of walnuts?
Hi Deb, yes you can add raisins! We recommend keeping the total amount of add-ins to 1 cup – so simply replace the nuts with raisins.
I made this recipe two years ago for Easter. My friends have talking about it ever since.
I couldn’t find the recipe until today!! So excited to make it again. Best carrot cake ever!
Thanks!
Hi Sally.
I want to make your pineapple carrot cake into a layer cake. And I would like to add coconut. How much coconut should I add and do I have to delete anything else from the recipe to compensate for the coconut? Thanks
Hi Rose! You can reduce the walnuts to 1/2 cup and add 1 cup shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Hope it’s a hit!
Hi Sally
Which is better for this recipe, can crushed pineapple drained or fresh crushed pineapple? And if using fresh crushed pineapple, do I need to drained the juice ?
Thanks heaps
ps: I love your recipes!
Hi Syuhada, we use canned crushed pineapple, but you can also crush fresh pineapple to use in the cake batter. Whichever you choose, be sure to drain. Enjoy!
I have now joined the ranks in praising your recipe. We made it yesterday and it was amazing! Moist, soft and so flavorful! Hubby usually prefers a sweeter, gooeyer dessert but he was surprised at how yummy the cake tasted before it was even frosted (we always take small ‘tastes’ before frosting). I read your new favorite is your Hummingbird Cake but this classic still holds a soft spot in our heart so thank you for sharing it with us.
Love this recipe! Second time I’ve made it, and it’s a 5 star !
Definitely try it with pineapple, it adds that (extra something ) that takes it to the next level.
This recipe sounds great and I am going to make it for next week end. My question is I need a large sheet cake and wondered if I could double the recipe and bake it in a 11 x 15 pan? Or will it sink in the middle? Thanks so much and I am going to bookmark your blog.
Hi Linda, We haven’t tested this cake in that size pan. You can use our post on Cake Pan Sizes & Conversions to calculate how much batter you would need.
Hi! Can I substitute walnuts for raisins? My mom wants this exact cake but she loves raisins and hate nuts.
Definitely! Hope it’s a hit, Andrea.
Loved the cake. Flavors and texture were perfect! Only one question: I made it in a 9×13 glass dish, as instructed and made the frosting (measurements exactly as prescribed). I had so much frosting! It was delicious but OMG, it was super thick on top of the cake. What did I miss? I reread the recipe again to make sure that I used the right measurements, and I did. The amount would’ve been great for a layer cake, but a sheet cake? Thanks.
Hi Susan! We love a thick layer of cream cheese frosting on top of this cake but feel free to halve the ingredients next time!
Could I add coconut to this recipe?
Hi Pamela, sure can! You have a lot of options. We love this recipe for Coconut Carrot Cake 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. Would love to know what you decide!
This carrot cake is delicious.
Can this recipe be adapted to make cupcakes?
Absolutely! Bake cupcakes for about 19-22 minutes. Use a toothpick to check for doneness.
This cake is delicious! Very moist and lots of flavor. My boss said he doesn’t like carrot cake but had three pieces!!
I cannot formulate a sentence that could justly describe the utter deliciousness of this cake. I made it as a layer cake, and was excited about not having to use a blender. This is one of the simplest cake batters to make being that all ingredients get mixed together in one bowl, and it’s one of the tastiest. The first time that I try a new cake I follow the recipe as written. I was bit apprehensive about adding the ground cloves in the same measurement as the other spices simply based on a personal preference, but I’m so glad that I did because the outcome was exceptional. This is the best carrot cake I’ve EVER eaten, and I baked it!. It’s sooo moist, and fluffy. With each bite you can taste the ingredients. The taste of the pineapple comes through, the ginger, the nutmeg, the cloves, the cinnamon; all is needed to achieve the deliciousness of this cake. This cake has become a part of our familie’s must haves for the holidays. Even my husband, who before I attempted the recipe, announced he’s not really a carrot cake person, agreed after trying a piece that it’s very good. Thanks soooo much Sally for sharing this recipe. You are a baking guru.
Best carrot cake I’ve made or consumed! It’s so moist and the cream cheese icing is also the best! I use it for all other recipes that call for cream cheese icing! I would highly recommend trying this recipe out!
Side note: I usually swap walnuts for pecans, since we prefer pecans at this house. Both ways are delicious! Thank you so much for sharing!
Absolutely delicious!!!
I have followed the blog for a while now (and sent all my family here too!) and never got round to commenting (sorry!) but it is now my go to place for any recipe. This carrot cake was delicious, the sponge was light and super moist and made the whole house smell amazing. I adapted the recipe (halved it on Sallys advice) to fit a 9×9 pan and it baked perfectly after 27 minutes.
I’ve used this site a lot (especially during the UK lockdown!) and everything has turned out amazing with the help of all your tips. I also feel like a better baker because I have better understanding of what each ingredient adds. Thank you!
Delicious! Got Rave reviews
Your recipes really deliver every time. The cake turned out super moist and smelt divine. It was better after 24 hrs and better still the day after . I am going to make the cake 2 days ahead from now on and frost later.
Could you give an approximate weight of the grated carrots? I wasn’t sure how much to pack into 2 cups and ended up packing the cups lightly. A little more of the carrots might have given the cake more bite – although everyone loved it the way it was. Thanks.
Hi from B.C. Canada. This is an amazing cake, full of flavour and so moist! Loved it, definitely my go to from now on. Definitely a keeper, thanks