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Pineapple Carrot Cake Recipe

Slice of pineapple carrot cake stood up with point of the cake towards the camera. The cake, a bouquet and a small white bowl are in the background.
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5 from 11 reviews

This cream cheese frosted pineapple carrot cake is impossibly moist, deliciously spiced and has just a hint of tropical sweetness.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

Pineapple carrot cake:

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 3/4 cup vegetable oil
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained

Cream cheese frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 8 oz full fat cream cheese, at room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Pineapple carrot cake:

  1. In the bowl of a stand mixer, combine the eggs, granulated and brown sugar. Whip on high until light and fluffy (about 2-3 minutes).
  2. With the mixer on low, add the vegetable oil, mixing until just combined.
  3. Stir together the dry ingredients (flour, baking soda, baking powder, salt and spices). Add to the batter, along with the vanilla extract, and mix on low until just combined.
  4. Fold in the carrot and crushed pineapple.
  5. Pour the batter into two greased, parchment paper lined 8" round cake pans.
  6. Bake at 350F for 45-50 minutes, or until a toothpick inserted in the center comes out with only baked crumbs.
  7. Allow the cakes to cool in their pans.
  8. Wrap the cooled cakes in plastic wrap and refrigerate until you're ready to frost them.

Cream cheese frosting:

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until smooth.
  2. Add the powdered sugar. Beat on low until the powdered sugar is absorbed, then increase to high. Beat until smooth (1-2 minutes).
  3. With the mixer on low, add the vanilla extract and beat until just combined.

Cake assembly:

  1. Place the first layer of cake onto a plate.
  2. Top with half of the cream cheese frosting, working the frosting all the way out to the edge.
  3. Place the second layer of cake on top and gently press so that the frosting below it sticks and holds it in place.
  4. Top with the remaining cream cheese frosting.
  5. Garnish with crushed nuts and seasonal, cake-safe flowers.

Notes

    • 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.

Nutrition

Find it online: https://thesimple-sweetlife.com/pineapple-carrot-cake/