Carrot Cake with Pineapple

Carrot Cake with Pineapple is a moist, flavorful cake that combines the natural sweetness of carrots, the tropical brightness of pineapple, and the crunch of walnuts and coconut. Finished with a rich cream cheese frosting, this cake is perfect for special occasions, holidays, or whenever you want to serve a dessert that’s as beautiful as it is delicious.

Why You’ll Love This Recipe
This cake offers an irresistible blend of textures and flavors — moist cake layers filled with juicy pineapple pieces, crunchy walnuts, and tender coconut. The cream cheese frosting adds a creamy, tangy contrast that complements the sweetness of the cake. It’s easy to make, holds up well for layering, and is always a crowd-pleaser.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:
1 1/4 cups vegetable oil
1 cup granulated sugar
4 large eggs
2 cups pastry flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 cups grated carrot
1/2 cup grated coconut
1/2 cup finely chopped walnuts
1 teaspoon vanilla extract
1 cup fresh pineapple, cut into small squares

For the frosting:
90 grams unsalted butter, at room temperature
380 grams cream cheese, at room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts (for garnish)
1/2 cup grated coconut (optional, for garnish)

Directions
Preheat the oven to 350°F (180°C). Grease and flour three medium cake pans.

In a large bowl or mixer, beat together the oil, sugar, and eggs for about 3 minutes until light and foamy.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Fold in the grated carrots, coconut, chopped walnuts, vanilla extract, and pineapple. Mix gently until evenly distributed.

Divide the batter evenly between the prepared pans.

Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the frosting, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, beating until fully incorporated. Add vanilla and continue beating until light and fluffy.

Place one cake layer on a serving plate and spread frosting over the top. Repeat with the second and third layers. Frost the sides and top of the cake with the remaining frosting.

Decorate with chopped walnuts, grated coconut, or additional pineapple pieces as desired.

Servings and timing
This recipe makes 12 servings.
Prep time: 30 minutes
Baking time: 25 minutes
Cooling and assembling time: 1 hour
Total time: approximately 2 hours
Approximate calories: 450 kcal per slice

Variations
Raisin addition: Stir in 1/2 cup of raisins for extra sweetness.

Spiced version: Add a pinch of nutmeg or ginger to the batter for deeper spice notes.

Single layer option: Bake in a 9×13-inch pan for a sheet cake version; adjust baking time to 35–40 minutes.

Coconut-free: Omit the coconut if preferred, and increase the walnuts slightly.

Gluten-free: Substitute pastry flour with a gluten-free 1:1 baking blend.

Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. The cake can be frozen (frosted or unfrosted) for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs
Can I use canned pineapple instead of fresh?
Yes, just be sure to drain it well to avoid excess moisture in the batter.

Can I make this cake in advance?
Yes, the cake layers can be baked and refrigerated or frozen ahead of time. Frost the cake on the day you plan to serve it.

How do I keep the cake moist?
The oil, pineapple, and carrots naturally keep this cake moist. Be careful not to overbake.

Can I use all-purpose flour instead of pastry flour?
Yes, all-purpose flour can be used; the texture will be slightly denser.

Can I make cupcakes with this batter?
Yes, divide the batter among cupcake liners and bake for about 18–20 minutes.

How do I prevent my cake from sticking to the pan?
Be sure to grease and flour the pans well or use parchment circles on the bottom.

Can I add a glaze instead of frosting?
Yes, a simple powdered sugar glaze with lemon or orange juice works well.

Can I use pre-shredded carrots?
It’s best to grate fresh carrots for a finer texture and better moisture.

Is it necessary to refrigerate the frosted cake?
Yes, because of the cream cheese frosting, refrigeration is recommended.

What’s the best way to decorate the cake?
Sprinkle with chopped walnuts, coconut, or top with pineapple slices for a simple, elegant finish.

Conclusion
Carrot Cake with Pineapple is a moist, flavorful dessert that’s sure to impress with its blend of sweet, nutty, and tropical notes. Perfect for birthdays, holidays, or any special occasion, this cake delivers a beautiful presentation and unforgettable taste. Serve chilled or at room temperature for a truly delightful treat.

[tasty-recipe id=”15434″]