Ultimate Pineapple Carrot Cream Cake

There’s something truly special about a homemade cake, especially one that brings smiles and memories. This Pineapple Carrot Cream Cake is a timeless classic, offering an irresistible combination of rich, spiced flavor and an incredibly moist crumb. Topped with a luscious, tangy cream cheese frosting, it’s a dessert that feels both comforting and celebratory. You’ll love how simple this single sheet cake is to prepare, making it perfect for any occasion without any fuss.

Why You’ll Love This Pineapple Carrot Cream Cake

This simple yet spectacular dessert will quickly become a family favorite. Here’s why you’ll adore this particular Pineapple Carrot Cream Cake:

• Exceptional Moisture: Thanks to the oil, pineapple, and carrots, every bite is wonderfully tender and juicy.
• Vibrant Flavors: A harmonious blend of warm spices, sweet pineapple, and fresh carrots creates a memorable taste.
• Easy Single-Layer: Forget complex stacking; this cake bakes beautifully in one pan, making preparation a breeze.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or a simple Sunday gathering, this cake fits right in.
• Easily Adaptable: Transform this classic recipe into cupcakes or a stunning layer cake with minor adjustments.

Ingredients

Creating the most comforting Pineapple Carrot Cream Cake starts with a few simple ingredients. Each one plays a vital role in achieving that perfect moist crumb and balanced flavor profile. Gather these items to bake a truly heartwarming treat for your family.

Cake:

• 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

Notes & Substitutions

Thoughtful choices make a big difference in your homemade carrot cake with pineapple.

• Pineapple: Always drain crushed pineapple thoroughly to prevent a soggy cake. You can use fresh pineapple, finely diced, or well-drained canned options.
• Carrots: Grate your own fresh carrots for the best texture and moisture. Avoid pre-shredded varieties, as they tend to be drier and tougher.
• Oil: For a slightly lighter cake, substitute up to half of the oil with unsweetened applesauce. This maintains moisture while reducing fat.
• Spices: If you don’t have individual spices, a good quality pumpkin pie spice mix can be used as a convenient alternative.
• Walnuts: Feel free to omit the walnuts entirely if you prefer, or swap them for pecans or another nut of your choice.
• Coconut: Enhance the tropical notes by folding in 1/2 to 1 cup of shredded coconut (sweetened is recommended) with the carrots.

Equipment

Having the right tools ready makes the baking process smoother and more enjoyable. These simple kitchen essentials will help you create a perfect pineapple carrot cake.

• 9×13-inch baking pan (glass preferred for even baking)
• Large mixing bowls
• Handheld or stand mixer (for frosting)
• Whisk
• Rubber spatula
• Wire cooling rack
• Box grater (for fresh carrots)
• Icing spatula or offset spatula

How To Make Pineapple Carrot Cream Cake

Baking this comforting pineapple carrot cream cake is a joy, connecting you to simple kitchen moments. Follow these steps carefully, and you’ll create a beautiful dessert that tastes like a hug.

1. Prepare Oven & Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan thoroughly. I often reach for my trusty glass pan for this recipe, as it bakes so evenly.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground ginger, and ground nutmeg until well combined. Set this bowl aside for later.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the canola or vegetable oil, brown sugar, granulated sugar, large eggs, and pure vanilla extract. Whisk until the mixture is smooth and the sugars are mostly dissolved.
4. Mix Batter: Pour the wet ingredients into the dry ingredients. Whisk them together just until combined, being careful not to overmix. Then, gently fold in the shredded carrots, well-drained crushed pineapple, and chopped walnuts using a rubber spatula. This ensures a moist and flavorful pineapple carrot cream cake.
5. Bake Cake: Spread the finished batter evenly into your prepared 9×13-inch pan. Place it into the preheated oven and bake for 45-55 minutes. Baking times can vary depending on your oven, so start checking around 40 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached. If you notice the top or edges browning too quickly, loosely tent the pan with aluminum foil.
6. Cool Cake: Once baked, remove the cake from the oven and place it on a wire cooling rack. Allow the pineapple carrot cake to cool completely in the pan. I often transfer it to the refrigerator after about 45 minutes to speed up the cooling process.
7. Make Frosting: While the cake cools, prepare your frosting. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened full-fat brick cream cheese and softened unsalted butter together on high speed. Continue beating until the mixture is smooth, creamy, and free of lumps.
8. Finish Frosting: Add 3 cups of confectioners’ sugar, pure vanilla extract, and salt to the cream cheese mixture. Beat on low speed for 30 seconds to incorporate the sugar, then increase to high speed and beat for another 2 minutes until the frosting is light and fluffy. If you prefer a slightly thicker frosting, you can add the extra 1/4 cup of confectioners’ sugar now.
9. Frost Cake: Once the cake is completely cool, spread the fluffy cream cheese frosting evenly over the top using an icing spatula. Take your time to create a beautiful, smooth finish.
10. Chill & Serve: For best results and easier slicing, refrigerate the frosted pineapple carrot cream cake for at least 30 minutes before serving. This brief chill helps set the frosting and ensures clean, lovely slices.

Pro Tips & Troubleshooting

A little patience and attention to detail make all the difference in achieving a truly perfect cake.

• Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature. This creates a smoother batter and a lump-free, fluffy frosting for your pineapple carrot cream cake. The Institute of Culinary Education explains how using room temperature ingredients ensures proper emulsification and a smoother batter.
• Avoid Overmixing: Overmixing the cake batter can develop the gluten in the flour, resulting in a dense, tough cake. Mix only until the ingredients are just combined.
• Don’t Overbake: An overbaked cake will be dry. Always test for doneness with a toothpick inserted into the center; it should come out clean.
• Cool Completely: Never frost a warm cake! The heat will melt your cream cheese frosting, causing it to slide right off. Allow the cake to cool fully on a wire rack.
• Browning Too Quickly: If the cake top starts to brown excessively before it’s fully baked, loosely tent it with aluminum foil. This protects the top while the inside finishes cooking.
• Cake Sinks: A cake that sinks in the middle is usually underbaked. It might also be a sign of overmixing the batter, which can lead to a weaker structure.

Serving, Storage & Variations

This delightful pineapple carrot cream cake is incredibly versatile, fitting perfectly into various celebrations or quiet family moments.

Serving Suggestions

• Garnish: A sprinkle of extra chopped walnuts over the frosting adds a lovely textural contrast and visual appeal.
• Toasted Coconut: Toast some shredded coconut flakes until golden brown and scatter them on top for an extra layer of flavor and crunch.
• Simple Dusting: For an elegant finish, dust the frosted cake with a touch of ground cinnamon or colorful sprinkles.
• Temperature: Serve your pineapple carrot cream cake chilled directly from the refrigerator or allow it to come to room temperature for about 30 minutes for a softer frosting.

Storage Instructions

• Refrigeration: Store any leftover cake tightly covered in the refrigerator. It will stay fresh and delicious for up to 5 days. For more detailed advice on extending the life of your baked goods, the USDA provides helpful food safety and storage guidelines.
• Make Ahead (Cake): You can bake and cool the cake layers up to 2 days in advance. Once completely cool, wrap them tightly in plastic wrap and refrigerate. For longer storage, wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Make Ahead (Frosted Cake): A fully frosted pineapple carrot cream cake also freezes beautifully. Wrap the entire cake or individual slices securely in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Recipe Variations

• Layer Cake: Double the frosting recipe and divide the cake batter into two or three 8 or 9-inch round cake pans. Adjust baking time to about 30-35 minutes for layers.
• Cupcakes: This recipe yields about 24-28 standard-sized cupcakes. Line muffin tins with paper liners and fill each about two-thirds full. Bake for approximately 19-22 minutes, or until a toothpick comes out clean.
• Bundt Cake: Pour the batter into a well-greased and floured Bundt pan. Bake for 55-70 minutes, or until a skewer inserted comes out clean. Ensure the pan is thoroughly greased to prevent sticking.

Nutrition

Making a homemade Pineapple Carrot Cream Cake means you know exactly what goes into every delicious bite. While this recipe offers wholesome ingredients like fresh carrots and pineapple, it’s certainly a decadent treat. Nutritional information provided is an estimate only and can vary based on specific ingredients, preparation methods, and serving sizes. It’s always best to consult a registered dietitian for personalized advice.

Frequently Asked Questions (FAQ)

These common questions will help ensure your Pineapple Carrot Cream Cake turns out perfectly.

Final Thoughts

This Pineapple Carrot Cream Cake truly embodies the joy of simple, heartfelt baking. It delivers on every promise: an incredibly moist crumb, perfectly spiced flavors, and a luscious cream cheese frosting that ties it all together.

This versatile recipe, prepared as an easy sheet cake, is ideal for any family gathering or quiet moment of comfort. I encourage you to bring this recipe to life in your own kitchen; share the warmth and delight it brings with those you love.

Dominique

Pineapple Carrot Cream Cake

This decadent Ultimate Pineapple Carrot Cream Cake features a moist, spice-infused carrot cake base with shredded carrots, crushed pineapple, and walnuts, topped with a rich and tangy cream cheese frosting. Perfect for any celebration, it’s a delightful blend of sweet and creamy textures.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 2.5 cups all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 1 cup canola or vegetable oil
• 1.25 cups packed light or dark brown sugar
• 0.33 cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups shredded carrots (about 4 large peeled carrots)
• 1 cup crushed pineapple drained
• 1 cup chopped walnuts

Cream Cheese Frosting

• 8 ounces full-fat brick cream cheese softened to room temperature
• 0.5 cup unsalted butter softened to room temperature
• 3 cups confectioners’ sugar plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 0.125 teaspoon salt

Equipment

• Oven
• 9×13 inch pan
• Large bowl
• Medium bowl
• Wire rack
• handheld or stand mixer
• Paddle or whisk attachment
• Toothpick
• Aluminum Foil

Method

 

Cake Preparation

1. Preheat oven to 350°F (177°C) and grease a 9×13-inch pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
3. In a medium bowl, whisk oil, sugars, eggs, and vanilla. Combine wet and dry ingredients, then fold in carrots, pineapple, and walnuts.
4. Spread the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick comes out clean. Loosely cover with foil if browning too quickly.
5. Remove the cake from the oven, cool completely on a wire rack, and optionally refrigerate to speed up cooling.

Frosting and Serving

1. For the frosting, beat cream cheese and butter until creamy. Add confectioners’ sugar, vanilla, and salt, then beat on low and then high speed until smooth; add extra sugar if a thicker frosting is desired.
2. Spread frosting on the cooled cake and refrigerate for 30 minutes before serving to set.
3. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

If the top or edges of the cake brown too quickly, loosely cover with aluminum foil. Refrigerate the frosted cake for 30 minutes before serving to help set the frosting and make cutting easier. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Dominique

Web

Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.

• Dominique

  

  January 26, 2026

  Hidden Heart Cake
• Dominique

  

  January 26, 2026

  Mini Heart Cakes
• Dominique

  

  January 24, 2026

  Valentine’s Day Smoothies
• Dominique

  

  January 24, 2026

  Red Velvet Cake Roll