Irresistibly Moist Carrot Cake Recipe With Pineapple – A Tropical Twist on a Classic Favorite

If you’re a fan of classic carrot cake, get ready to fall in love with this tropical twist—Carrot Cake Recipe with Pineapple. This cake is ultra-moist, rich in flavor, and perfectly spiced. The addition of crushed pineapple adds natural sweetness and a tender crumb that makes every bite melt in your mouth. Paired with a velvety cream cheese frosting, it’s perfect for celebrations, potlucks, or whenever you’re craving a comforting dessert. With simple ingredients and foolproof steps, this carrot cake is a crowd-pleaser you’ll come back to again and again.

Ingredients Of Carrot Cake Recipe with Pineapple Recipe

Step By Step Instructions

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

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Combine Wet Ingredients: In a large bowl, beat together the sugars, oil, eggs, and vanilla until smooth and well combined.

Add Carrots & Pineapple: Fold in the grated carrots and drained crushed pineapple. If using, stir in the coconut and chopped nuts.

Combine Mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until light and fluffy.

Assemble the Cake: Spread frosting between the layers and over the top and sides of the cake. Decorate with extra nuts or shredded coconut if desired.

How to Serve?

• Serve chilled or at room temperature
• Perfect with a cup of tea or coffee
• Decorate with toasted coconut, crushed nuts, or dried pineapple slices for a festive touch
• Great as a layered celebration cake or served in squares

Tips & Variations

Nutrition

1. Per slice (1 of 12 servings):
2. Calories: 480
3. Fat: 26g
4. Carbohydrates: 60g
5. Sugar: 40g
6. Protein: 5g
7. Fiber: 2g

Recipe Card

Irresistibly Moist Carrot Cake Recipe With Pineapple – A Tropical Twist on a Classic Favorite

Recipe by Rachael rayCourse: Carrot Cake Recipe

Servings

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

480

kcal

A super moist carrot cake made even better with crushed pineapple, warm spices, and topped with rich cream cheese frosting.

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1½ teaspoons cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• 1 cup granulated sugar

• 1 cup brown sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

• 2 cups grated carrots

• 1 (8 oz) can crushed pineapple, drained

• ¾ cup chopped walnuts or pecans (optional)

• ½ cup shredded coconut (optional)

Directions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• Mix Dry Ingredients:
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
• Combine Wet Ingredients:
• In a large bowl, beat together the sugars, oil, eggs, and vanilla until smooth and well combined.
• Add Carrots & Pineapple:
• Fold in the grated carrots and drained crushed pineapple. If using, stir in the coconut and chopped nuts.
• Combine Mixtures:
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
• Bake:
• Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
• Cool:
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
• Make the Frosting:
• Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until light and fluffy.
• Assemble the Cake:
• Spread frosting between the layers and over the top and sides of the cake. Decorate with extra nuts or shredded coconut if desired.

Recipe Video

Notes

• Don’t overmix the batter: Overmixing can cause the cake to become dense or tough. Mix just until the ingredients are combined.
• Drain the pineapple well: Excess moisture can make the cake too wet. Press lightly with a spoon or use a strainer.
• Use room temperature ingredients: This helps the batter mix evenly and improves the final texture.
• Customize to taste: Add raisins, chopped dates, or even a dash of orange zest for a citrusy twist.
• Chill before frosting (if needed): If your cake is too warm, the frosting will melt. Make sure it’s fully cooled.

FAQs

Conclusion