Pineapple Carrot Cake

If you've never had pineapple carrot cake, let me introduce you to the flavor powerhouse you didn't know you needed in your life.

What makes it so good? This cake takes the warm, earthy flavors of the carrot cake you know and love, and kicks it up to the most impossibly moist treat you've ever had with an extra punch of tropical sweetness.

Snag your favorite apron and let's go!

How to make this cake

First, make the pineapple carrot cake.

Start by shredding 2 cups of carrots. For whole carrots, you'll need approximately 3-4. A food processor works well for this but you can also grate them by hand.

In the bowl of a stand mixer, combine the eggs, brown sugar and granulated sugar. Whip on high until light and fluffy (about 2-3 minutes).

It’s important to give the egg/sugar mixture the benefit of a full whipping here as this is part of what will help your cake rise and give it that fluffy texture.

With the mixer on low, add the vegetable oil, mixing until just combined.

In a separate bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt and spices). Add the dry ingredients to the batter, along with the vanilla extract, and mix on low until just combined.

Gently fold in the carrots and crushed pineapple.

Pour the batter into two greased, parchment paper lined 8" round cake pans and bake at 350F for 45-50 minutes.

The cakes are done when a toothpick inserted in the center comes out with only cooked crumbs.

What can I use instead of pineapple in carrot cake?
If you're not a fan of pineapple, this recipe is just as delicious without (or you could try this delicious mini carrot sheet cake with coconut frosting). For a substitution that adds a little extra moisture and sweetness, try a chunky applesauce.

Second, make the frosting and assemble the cake.

This cake is very soft so I don't recommend trying you level it. You can cover up any imperfections/dome on the layers with frosting.

Combine the room temperature butter and cream cheese (make sure you're using the full fat kind) in the bowl of a stand mixer.

Using the paddle attachment, beat the mixture until it's smooth.

Add the powdered sugar. Starting on low and increasing to high, beat the frosting until it's smooth and fluffy (about 1-2 minutes).

With the mixer on low, add the vanilla extract and beat until just combined.

To assemble the cake, spoon half of the frosting onto the first layer. Using an offset spatula, spread the frosting over the top and out to (but not over) the edges.

Place the second layer on top of the first and gently press down so it sticks to the frosting below it.

Spoon the remaining cream cheese frosting onto the top of the cake and spread out to the edges. Run your offset spatula over the sides of the cake to clean up any frosting that may have spilled out over the edges.

Garnish the cake with a ring of crushed nuts and cake-safe flowers. I love adding flowers to cakes (for this one I used quince flowers and small roses) and while they make a beautiful garnish, it's important to make sure you're using edible or non-toxic blooms. If you want more information on what kinds of flowers to use and how to prepare them, check out my post on how to decorate cakes with fresh flowers.

Frosting substitutions

If cream cheese frosting isn't your jam, you can easily substitute it with 3 cups of your favorite frosting. Because this cake is so heavy, I recommend choosing a sturdy buttercream.

How to make this cake in another size

• Cupcakes: Line your muffin pan with liners and spoon 4 tablespoons of batter into each liner. Bake at 350F for 15-17 minutes or until a toothpick comes out with only baked crumbs. This recipe will make about 2 dozen cupcakes.
• Sheet cake: This recipe is easily adapted to a sheet cake. Simple pour the batter into a greased 9" x 13" dish and bake at 350F for 45-55 minutes.

Expert tips

• Getting even cake layers: I’ve found the best way to get even layers of cake is to weigh your batter. For this recipe, you’ll need about 670g of batter for each 8" round cake pans.
• Chill your cake: A cool cake is easier to cut and handle, so chilling your cake for a short while before frosting it will help make the cake decorating process easier.
• Avoid stacking these cake layers in fridge: This recipe makes a very moist, soft cake so it's best to refrigerate the layers unstacked. This will allow them to firm up without getting compressed in the process.
• Storage: This cake should be kept in the refrigerator, and is best when eaten within 3 days.
• Storing a cut cake: Once your cake is cut, you’ll want to protect the exposed part. The easiest way to do this is to place a piece of plastic wrap or parchment directly onto the exposed cake.
• Serving cake: Temperature affects food and cold foods tend taste less sweet and flavorful. I recommend serving this cake at room temperature.