Name: Pineapple Carrot Cream Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 3 large eggs; 3/4 cup vegetable oil; 1/4 cup plain Greek yogurt or sour cream; 2 teaspoons vanilla extract; 2 cups finely grated carrots; 1 cup crushed pineapple (drained); 1/2 cup chopped walnuts or pecans (optional); 1/2 cup shredded coconut (optional); 8 oz cream cheese (softened); 1/4 cup unsalted butter (softened); 2 cups powdered sugar; 1 teaspoon vanilla extract

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Bursting with color and flavor, Pineapple Carrot Cream Cake is the kind of dessert that effortlessly steals the show at any gathering. Imagine a moist, spice-kissed carrot cake elevated with juicy pineapple and swirled with creamy, tangy frosting — every bite is an irresistibly tender celebration of sweet and tangy. Whether you’re sharing it at a birthday, holiday, or just a cozy afternoon with friends, this cake’s luscious texture and bright flavors make it a cherished treat that’s both nostalgic and totally fresh.

Pineapple Carrot Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pineapple Carrot Cream Cake is in its wonderfully simple ingredients. Each one brings something special to the table, from the earthiness of carrots to the tropical sweetness of pineapple, creating a rich, tender crumb that’s unforgettable.

All-purpose flour: The sturdy base that gives your cake body and perfect structure.
Baking soda: Essential for rising — it helps the cake stay light and fluffy.
Ground cinnamon: Brings a cozy, spicy warmth that pairs perfectly with carrots and pineapple.
Ground nutmeg: Adds depth and a hint of aromatic sweetness that rounds out the spices.
Salt: Balances sweetness and amps up the other flavors.
Granulated sugar: Gives the cake a clean, classic sweetness.
Brown sugar: Infuses the cake with a gentle molasses flavor and added moisture.
Large eggs: The glue that binds everything together for a light yet moist crumb.
Vegetable oil: Keeps the crumb extra moist and ensures the cake stays tender for days.
Plain Greek yogurt or sour cream: Adds richness and a subtle tang, enhancing the creaminess.
Vanilla extract: Rounds out all the flavors with a warm, comforting note.
Finely grated carrots: The source of that vibrant color and soft, sweet bite in every forkful.
Crushed pineapple (drained): Offers bursts of juicy sweetness and keeps the cake gorgeously moist.
Chopped walnuts or pecans (optional): Add a satisfying crunch and a nutty depth, if you like.
Shredded coconut (optional): For coconut lovers, it brings another whisper of tropical flair.
Cream cheese (softened): The foundation for that dreamy, tangy frosting.
Unsalted butter (softened): Makes the frosting extra luscious and spreadable.
Powdered sugar: Sweetens and smooths out the frosting for a melt-in-your-mouth finish.
Vanilla extract (for frosting): Ties the frosting flavors together and adds an extra layer of richness.

How to Make Pineapple Carrot Cream Cake

Step 1: Prepare Your Pan and Preheat

Start by setting your oven to 350°F (175°C) to let it get nice and toasty. Grease and flour a 9×13-inch baking dish thoroughly — this little extra step ensures you’ll be able to lift out every gorgeous slice of Pineapple Carrot Cream Cake without sticking. A light dusting of flour over the greased pan is key for that beautifully easy release!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Not only does this distribute the leaveners and spices evenly, but it also helps break up any flour clumps to keep your cake batter extra smooth. You’ll be amazed at how these cozy spices already start to perfume your kitchen.

Step 3: Combine Wet Ingredients and Sugars

In a large bowl, beat together the eggs, granulated sugar, brown sugar, oil, yogurt or sour cream, and vanilla extract until everything is well combined and looks silky. Using both brown and white sugar adds a lovely complexity and keeps the cake extra moist. This is the base of your cake’s signature tenderness.

Step 4: Stir and Fold Everything Together

Add the dry ingredient mixture to your bowl of wet ingredients. Stir gently, just until no dry streaks remain. Over-mixing can toughen the cake — a gentle touch is your friend here! Now, fold in the grated carrots, drained pineapple, and any optional walnuts, pecans, or coconut. The batter will be thick, vibrant, and full of shredded goodness.

Step 5: Make it Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven for 35–40 minutes. The cake is ready when it’s golden, firm at the edges, and a toothpick poked into the center comes out mostly clean (a few tender crumbs are perfect). Let the cake cool in the pan until completely room temp so the cream cheese frosting won’t melt.

Step 6: Whip Up Cream Cheese Frosting

While the cake cools, beat softened cream cheese and butter together until creamy and smooth. Add the powdered sugar and vanilla, and keep beating until the frosting is light and fluffy — about 2–3 minutes. This dreamy frosting is rich, tangy, and sweet in all the right ways, the perfect crown for your Pineapple Carrot Cream Cake.

Step 7: Frost and Chill

Once the cake is fully cooled, spread the cream cheese frosting carefully and evenly over the top. For sharp slices, pop the frosted cake in the fridge for about 30 minutes. This quick chill helps the frosting set so each square is perfect and pretty when cut.

How to Serve Pineapple Carrot Cream Cake

Garnishes

Dress up your Pineapple Carrot Cream Cake with a handful of toasted coconut flakes, a scattering of chopped pecans, or some dainty carrot ribbon curls. A sprinkle of cinnamon or a few edible flowers can transform each slice into a true showstopper, making every serving feel a little extra special.

Side Dishes

Pair this cake with a mug of hot coffee, herbal tea, or a sparkling glass of pineapple juice for a lovely afternoon treat. On special occasions, a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream takes it into pure dessert bliss — perfect for birthdays or springtime brunches.

Creative Ways to Present

Try slicing Pineapple Carrot Cream Cake into bars and wrapping each in parchment for adorable lunchbox or picnic treats. If you baked yours in two rounds, stack them for a classic layer cake look, or use a star-shaped cookie cutter on cooled slabs for a party-worthy twist. Let your imagination (and appetite) be your guide!

Make Ahead and Storage

Storing Leftovers

Store any remaining Pineapple Carrot Cream Cake in an airtight container in the refrigerator, where it will stay fresh and tender for up to five days. The flavors even deepen as it sits, making leftovers something to look forward to — if you happen to have any left!

Freezing

This cake freezes surprisingly well! For best results, slice it and wrap each piece tightly in plastic wrap, then together in a freezer-safe bag or container. You can freeze it with or without frosting for up to two months. Thaw slices overnight in the fridge for cake that’s just as moist and delicious as when it was first baked.

Reheating

If you love your Pineapple Carrot Cream Cake slightly warm, pop a refrigerated or thawed slice in the microwave for about 10–15 seconds. The frosting melts just a little, making everything wonderfully gooey and aromatic. Just take care not to overheat, as cream cheese frosting is best only lightly warmed.

FAQs

Can I make Pineapple Carrot Cream Cake ahead of time?

Absolutely! This cake keeps beautifully when made a day in advance. Simply bake, cool, and frost, then store covered in the refrigerator until you’re ready to serve — it often tastes even better the next day as the flavors meld.

Can I make it into cupcakes or a layer cake?

Yes! Spoon the batter into lined muffin tins for adorable cupcakes (bake about 18–22 minutes). Or divide between two round 9-inch pans for a classic Pineapple Carrot Cream Cake layer cake — just remember to adjust baking time to about 25–30 minutes, testing for doneness.

Is there a dairy-free option?

To make this cake dairy-free, use a plant-based yogurt instead of Greek yogurt or sour cream, and swap in a dairy-free cream cheese and butter for the frosting. You’ll still get incredible flavor and that signature creaminess.

What’s the best way to grate carrots for this cake?

Finely grate your carrots by hand using a box grater or use the fine shredding disc on a food processor. Smaller shreds blend into the batter seamlessly and keep the Pineapple Carrot Cream Cake extra moist with no chunky bits.

Can I skip the nuts or coconut?

Absolutely! If you prefer your cake nut-free or coconut-free, just leave them out. The Pineapple Carrot Cream Cake will still be soft, flavorful, and wonderfully satisfying on its own.

Final Thoughts

If you’re searching for a dessert that’s vibrant, moist, and guaranteed to bring a smile to any table, you have to try this Pineapple Carrot Cream Cake. It truly is a treat worth baking again and again. Once you see how simple and scrumptious it is, it’ll become a new favorite in your recipe box!

Pineapple Carrot Cream Cake Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Pineapple Carrot Cream Cake. Moist and flavorful, this cake is a perfect treat for any occasion, with a creamy, decadent cream cheese frosting that perfectly complements the sweet and tangy notes of pineapple and carrot.

Ingredients

Scale

Cake:

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
3 large eggs
3/4 cup vegetable oil
1/4 cup plain Greek yogurt or sour cream
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple (drained)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)

Cream Cheese Frosting:

8 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Combine wet ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, oil, yogurt, and vanilla until well combined.
Add dry ingredients: Stir in the dry ingredients just until incorporated.
Fold in mix-ins: Fold in the grated carrots, pineapple, and optional nuts or coconut.
Bake: Pour the batter into the prepared baking dish and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and frost: Let the cake cool completely before frosting.
Make frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, beat until light and creamy.
Frost cake: Spread the frosting evenly over the cooled cake. Chill for 30 minutes before slicing.