Pineapple Carrot Cream Cake

This Pineapple Carrot Cream Cake combines the best of a classic carrot cake with the bright tropical flavor of pineapple. Imagine a moist crumb that stays tender for days and a silky cream cheese frosting that makes every bite irresistible. Whenever I bake this for birthdays or picnics, it is the first dessert gone and people always ask for the recipe.

The first time I made this cake was for a summer potluck and everyone went back for seconds. It has become a celebration favorite in my house because no one can resist that pineapple and cream cheese frosting together.

Ingredients

• All-purpose flour: provides structure but still keeps things light look for unbleached flour for the best result
• Baking soda and baking powder: give the layers a gentle lift check the expiration date for full rising power
• Cinnamon: adds cozy warmth to the crumb use freshly ground for a more fragrant result
• Salt: brings all the sweet and tart flavors into balance
• Granulated sugar and brown sugar: add sweetness and moisture the brown sugar especially keeps things tender
• Eggs: hold the cake together and enrich the taste use large eggs at room temperature
• Vegetable oil: keeps every bite moist even after chilling use a neutral oil like canola or sunflower
• Vanilla extract: rounds out the flavor get real extract instead of imitation
• Grated carrots: offer sweetness moisture and classic carrot cake color go for freshly grated so the cake bakes up tender
• Crushed pineapple: gives a juicy burst of flavor and keeps the cake extra moist drain thoroughly before adding
• Chopped walnuts: add crunch and nuttiness optional but highly recommended for texture
• Cream cheese: brings rich tang to the frosting make sure it is soft for smooth mixing
• Unsalted butter: ensures a creamy frosting texture leave out ahead to soften
• Powdered sugar: provides lightness and sweetness in the frosting
• Pineapple juice: optional for an extra tropical zing in the frosting just a splash makes a big difference

Step-by-Step Instructions

Preheat and Prepare the Pans:

Get the oven hot at 350 degrees F then grease and flour two nine-inch cake pans for easy removal later You can also line them with parchment circles if you have them

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking soda baking powder cinnamon and salt Mix until everything looks well combined and set aside

Mix the Wet Ingredients:

In a large bowl whisk both sugars and eggs until smooth and lighter in color Slowly whisk in the oil then stir in the vanilla extract

Add the Carrots and Pineapple:

Fold the freshly grated carrots into the wet mixture Follow up with the drained pineapple making sure there are no big chunks left

Combine and Bake:

Gently add the dry mixture into the wet bowl in two batches Use a spatula to mix just until no dry streaks remain Avoid overmixing so the cake stays light Fold in the walnuts if using

Bake the Cakes:

Divide the batter between your prepared pans Even out the tops then bake for thirty to thirty five minutes Check for doneness by inserting a toothpick in the center it should come out clean

Cool the Cakes:

Cool each layer in the pans for ten minutes Then carefully turn them out onto a wire rack and leave until completely cool Frosting too soon can make layers slide

Make the Cream Cheese Frosting:

Beat the softened cream cheese and butter together until super smooth Slowly mix in the powdered sugar until the frosting turns fluffy Add vanilla and a splash of pineapple juice if using

Assemble and Frost the Cake:

Place one cooled cake layer on your serving plate Spread a thick even layer of frosting on top Add the other cake layer then frost the top and sides as smoothly as you can Decorate with walnuts or pineapple if you like

Save

My favorite addition is the pineapple juice in the frosting It makes the topping taste like sunshine and reminds me of the summers I spent baking with my grandmother who loved anything tropical

Storage Tips

Keep your cake covered at room temperature for up to two days For longer storage wrap tightly in plastic and pop in the fridge To keep slices soft let them come to room temperature before eating The cream cheese frosting stays firm and delicious after chilling

Ingredient Substitutions

Swap in pecans if you are out of walnuts or skip nuts entirely for a nut free version If you are avoiding dairy use a plant based cream cheese and butter for the frosting Spice lovers might add a pinch of ginger or nutmeg with the cinnamon

Serving Suggestions

Garnish each slice with a bit of extra pineapple or a sprinkle of toasted coconut For a birthday vibe scatter a few rainbow sprinkles The cake pairs beautifully with a hot cup of chai or a cold glass of milk

A Glimpse of the Cake’s Origin

Carrot cake became popular in the US during the twentieth century especially when ingredients like sugar were hard to come by Pineapple started showing up in Hawaiian-style recipes and the creamy frosting ties it all together This cake feels like a sweet taste of both tradition and tropical adventure

Recipe FAQs

→ What makes this cake so moist?

Freshly grated carrots and well-drained crushed pineapple add moisture and tenderness to the cake layers.

→ Can I use pre-shredded carrots?

It's best to grate fresh carrots, as pre-shredded varieties tend to be too dry and may affect the cake's texture.

→ How should I store the cake?

Keep the cake refrigerated in an airtight container to maintain the frosting's texture and freshness.

→ Is it possible to add nuts?

Chopped walnuts can be folded into the batter for added crunch, or used as a decorative topping.

→ Any tips for the cream cheese frosting?

Chill the frosting briefly before using for a firmer, easier-to-spread consistency. A touch of pineapple juice gives extra flavor.

→ Can I bake this as cupcakes?

Yes, simply divide the batter among cupcake liners and reduce baking time to 18-22 minutes, checking for doneness.