Name: Carrot Cake Recipe with Pineapple
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 1/2 cups granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 2 cups grated carrots; 1 cup crushed pineapple, drained; 1/2 cup chopped walnuts or pecans (optional); 1/2 cup shredded coconut (optional)

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Table of Contents: Carrot Cake Recipe with Pineapple

Carrot Cake Recipe with Pineapple

Craving a dessert that feels like a warm hug on a crisp autumn evening? This Pineapple Carrot Cake is the moist, spiced masterpiece you’ve been searching for. Loved by generations, it’s more than just a cake—it’s a moment. Whether you’re serving it at Easter dinner, a Sunday family gathering, or simply treating yourself after a long week, every forkful delivers cozy comfort and bright, sunny flavor. Packed with tender shredded carrots, sweet crushed pineapple, and warming spices, this is the Best Carrot Cake Recipe you’ll make for years to come.

Introduction: Carrot Cake Recipe with Pineapple

Few desserts evoke nostalgia quite like a perfectly spiced Pineapple Carrot Cake. With its golden crumb, swirls of cream cheese frosting, and subtle tropical twist from crushed pineapple, this classic favorite never goes out of style. What sets this recipe apart is its incredible moistness—achieved through a smart blend of canola oil, buttermilk, and the secret star: crushed pineapple with juice. The result? A Moist Carrot Cake so tender it practically melts in your mouth.

This Best Carrot Cake Recipe is ideal for holidays like Easter, Thanksgiving, and Christmas, but it’s also luxurious enough to elevate a simple weekend dessert table or weeknight celebration. Whether you’re baking for a crowd or just want leftovers (trust us, you’ll want them), this cake delivers flavor, texture, and comfort in equal measure. Plus, it’s easy to make from scratch with pantry-friendly ingredients—no stand mixer required.

Perfect for those who appreciate easy comfort food for family dinners, this cake is also a showstopper. Garnish with toasted pecans and coconut flakes, and watch faces light up. It’s time to rediscover why Pineapple Carrot Cake remains one of America’s most beloved desserts.

Alternate Names & Variations

You might also know this cake as:
– Tropical Carrot Cake
– Pineapple Nut Carrot Cake
– Homestyle Moist Carrot Cake
– Easter Carrot Cake with Pineapple
– Grandma’s Secret Carrot Cake

For a lighter twist, try a Pineapple Carrot Sheet Cake baked in a 9×13 pan—ideal for potlucks. Want a gluten-free version? Swap all-purpose flour for a 1:1 gluten-free blend. Prefer less texture? Skip the nuts. Craving more fruit? Mix in raisins or golden pineapple rings. This Best Carrot Cake Recipe is a canvas, but the pineapple? That’s non-negotiable for the best flavor and moisture.

Ingredients: Carrot Cake Recipe with Pineapple

– 3 large Eggs, at room temperature (for smoother batter and lift)
– ¾ cup Canola Oil (adds richness without overpowering)
– ¾ cup Buttermilk, at room temperature (tenderizes the crumb)

– 1 ½ cups Granulated Sugar (for balanced sweetness)
– 2 teaspoons Pure Vanilla Extract (essential depth)
– 1 ½ teaspoons Cinnamon (warming, classic spice)
– ¼ teaspoon each ground cloves, ground ginger, ground nutmeg (spice blend for warmth)
– 2 cups All-Purpose Flour (unbleached for best structure)
– ⅛ teaspoon Salt (enhances sweetness and balance)
– 2 teaspoons Baking Soda (for optimal rise)
– 2 cups Freshly Shredded Carrots (preferably by hand for finer texture)
– 1 cup Coconut Flakes, lightly toasted if desired
– 1 can (8 ounces) Crushed Pineapple with juice (key to moisture and flavor)

– 1 cup Chopped Pecans, toasted for extra crunch

Cream Cheese Frosting:

– 16 ounces (450g) Full-Fat Cream Cheese, block style, softened
– ½ cup (115g) Unsalted Butter, softened
– 4 ½ cups (540g) Confectioners’ Sugar, sifted
– 1 teaspoon Pure Vanilla Extract
– Pinch of Salt
– 1 tablespoon Heavy Cream or Milk (thins frosting to perfect spreadability)

Step-by-Step Instructions: Carrot Cake Recipe with Pineapple

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. In a large mixing bowl, whisk eggs, oil, buttermilk, sugar, and vanilla until smooth.

3. In a separate bowl, sift together flour, cinnamon, cloves, ginger, nutmeg, salt, and baking soda.

4. Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.

5. Fold in shredded carrots, coconut flakes, crushed pineapple (with juice), and pecans using a spatula until evenly distributed.

6. Divide batter evenly between prepared pans. Smooth the tops with a spatula for even baking.

7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack. Cool completely before frosting.

9. For frosting, beat cream cheese and butter on medium speed until fluffy (3–4 minutes).

10. Gradually add sifted confectioners’ sugar, then mix in vanilla, salt, and heavy cream. Beat until smooth.

11. Place one cake layer on a serving plate. Spread a generous layer of frosting. Top with second layer.

12. Frost the top and sides with remaining frosting. Decorate with extra pecans, coconut, or carrot curls if desired.

Chef Tip: For a neater finish, refrigerate the frosted cake for 20 minutes before slicing.

Recipe Card Block: Carrot Cake Recipe with Pineapple (Quick Reference)

Prep this Moist Carrot Cake in 20 minutes. Bake for 30–35 minutes. Total time: 1 hour 15 minutes. Serves 12 generous slices. Each slice contains approximately 480 calories, delivering the perfect balance of sweet, spiced, and creamy. Ideal for easy comfort food for family dinners or special holiday celebrations. This Best Carrot Cake Recipe is freezer-friendly and tastes even better the next day.

Why This Recipe Works & Expert Tips: Carrot Cake Recipe with Pineapple

This Pineapple Carrot Cake stands out because every ingredient has a role. The crushed pineapple with juice brings natural moisture and subtle tang, balancing the richness of oil and cream cheese. Buttermilk adds tenderness and activates the baking soda for a light crumb. Freshly shredded carrots (not pre-packaged) release natural sugars and texture when baked.

Room-temperature eggs and liquids are key—they blend smoothly and prevent a gritty texture. Toasting the pecans and coconut amplifies their nutty-sweet depth. And don’t skip the spices: cinnamon, ginger, cloves, and nutmeg create a complex warmth that defines classic carrot cake.

For the Best Carrot Cake Recipe, frost it only after full cooling. Warm cake melts frosting. This recipe is also ideal for easy weeknight meals with a dessert twist—make the cake ahead, store it, and frost before serving.

Storage, Freezing, and Reheating Tips

Store Pineapple Carrot Cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving for the best texture and flavor. For longer storage, freeze the cake layers unfrosted. Wrap tightly in plastic, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before frosting.

Frosted cake can also be frozen—wrap individual slices, freeze for up to 2 months, and thaw overnight in the fridge. Avoid leaving the cake at room temperature beyond 2 hours. For reheating, place a slice in the microwave for 10–15 seconds—just enough to take the chill off, not melt the frosting.

This Moist Carrot Cake is perfect for make-ahead holiday desserts, freeing up time for other traditions.

People Also Ask: Carrot Cake Recipe with Pineapple

How does pineapple affect carrot cake?

Pineapple is the secret to ultimate moistness in Pineapple Carrot Cake. The fruit contains natural enzymes and sugars that break down texture, creating a tender crumb. The juice adds moisture without oil, improving shelf life and flavor. It also balances the sweetness of carrots and sugar, adding a subtle tropical brightness. Without pineapple, many carrot cakes become dry or overly dense. That’s why this Best Carrot Cake Recipe includes the full ½ cup from the can—juice and all—for unmatched texture and taste.

Do you use fresh or canned pineapple in carrot cake?

For consistent results, use canned crushed pineapple with juice in this Moist Carrot Cake. It’s pre-cooked, finely textured, and readily available. Fresh pineapple can be more fibrous and less acidic, requiring extra prep (like juicing or blending). Unless you’re using high-quality, ripe fresh pineapple from the peak season, canned is safer for even flavor and texture. The juice in the can is essential—it hydrates the dry ingredients and adds complexity. For that classic Pineapple Carrot Cake taste, stick with the 8-oz can with juice included.

What makes a carrot cake moist?

A truly Moist Carrot Cake relies on the right mix of ingredients. This recipe uses canola oil (not butter) for a softer crumb, buttermilk for tenderness, and crushed pineapple with juice for natural hydration. Freshly shredded carrots release moisture during baking, and the spiced batter bakes evenly without drying out. Room-temperature ingredients prevent separation, and proper cooling ensures frosting stays smooth. The result? A cake that stays moist for days. This is the Best Carrot Cake Recipe for a reason: every detail ensures moisture from first bite to last.

Can I leave pineapple out of carrot cake?

You can, but your cake won’t be the same. Leaving out pineapple removes a key source of moisture, acidity, and flavor balance. Carrot cakes without pineapple tend to be drier and heavier, often requiring added oil or applesauce to compensate. For the Best Carrot Cake Recipe, pineapple is essential. If you dislike pineapple, try reducing it to ½ cup or replacing it with applesauce (use unsweetened and thin batter slightly). But for true Pineapple Carrot Cake magic—bright, tender, and rich—keep the pineapple in. It’s worth the tropical twist.

Conclusion: Carrot Cake Recipe with Pineapple

There’s no better way to bring warmth to the table than with a slice of homemade Pineapple Carrot Cake. This Best Carrot Cake Recipe combines nostalgic flavors, flawless texture, and a touch of tropical sunshine—all wrapped in rich cream cheese frosting. Whether you’re baking for a holiday, a neighbor, or just yourself, this cake delivers joy in every bite.

We’d love to see your creations! Tag us on social media or leave a comment below. Did you add extra spices? Try a walnut swirl? Share your twist on this beloved classic. After all, the best recipes are passed down, tasted, and made your own. So grab your apron—this Moist Carrot Cake is waiting to become your new go-to.

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