Carrot Cake with Pineapple
This carrot cake with pineapple is what I make when I need a reliable, crowd-pleasing dessert. The texture is moist and fluffy, the flavor is warm and sweet, and the cream cheese frosting ties it all together.
Table of Contents
Pure Vintage Magic
This carrot cake with pineapple is pure vintage magic — soft, moist, and perfectly balanced with just the right touch of sweetness. The secret? Keep the right balance of liquid with the carrots and pineapple so the cake stays tender instead of heavy.
I discovered this gem in a 1976 community cookbook filled with handwritten notes and time-tested favorites — and it quickly became one of mine, too. The shredded carrots keep the crumb moist, while the crushed pineapple adds a subtle brightness that sets it apart.
Like my traditional carrot cake recipe it comes together in one bowl (yes, even easier cleanup!), and if you spread the cream cheese frosting while the cake’s still slightly warm, it melts into the top for an irresistible finish. It’s the kind of nostalgic dessert you’ll want to share at birthdays, potlucks, or any time you’re craving something classic and comforting.
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Key Ingredients and Substitutions
- All-purpose flour: Provides the base structure for the cake. You can use a 1:1 gluten-free flour blend if needed.
- Sugar: Adds sweetness and helps create a tender crumb. For a deeper flavor, try swapping half with light brown sugar.
- Baking powder and baking soda: Work together to help the cake rise. Make sure they’re fresh for best results.
- Cinnamon: Adds warm spice. You can add a pinch of nutmeg or cloves for even more spice depth.
- Salt: Balances the sweetness and enhances the other flavors.
- Vegetable oil: Keeps the cake moist. Canola oil, avocado oil, or melted coconut oil also work.
- Eggs: Provide structure and help bind the ingredients. Room temperature eggs work best for even mixing.
- Finely shredded carrot: Adds moisture and texture while keeping the cake soft. Make sure to grate by hand or use the fine side of a box grater for best texture.
- Crushed pineapple with juice: Sweetens the cake and adds extra moisture. Do not drain the juice – it’s needed for texture and flavor.
- Vanilla extract: Adds a mellow, sweet undertone to both the cake and frosting.
How to Make Carrot Cake with Pineapple
Preparation
Shred the carrots, measure out the crushed pineapple with juice, and bring the cream cheese and butter to room temperature. Lightly grease and flour a 9x9x2-inch baking pan and preheat the oven to 350˚F.
Step 1 – Combine Dry Ingredients
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
Step 2 – Mix the Batter
Add the oil, eggs, shredded carrots, crushed pineapple, and vanilla to the dry mixture. Stir until just moistened, then beat with an electric mixer on medium speed for 2 minutes until smooth.
Step 3 – Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 4 – Make the Frosting
In a medium bowl, beat the softened cream cheese and butter together until creamy. Mix in the vanilla and a pinch of salt. Gradually add the powdered sugar and beat until smooth and spreadable.
Step 5 – Frost and Serve
Once the cake is fully cooled, spread the cream cheese frosting over the top. Stir in chopped pecans if using, or sprinkle them on top for added texture. Slice and serve.
Lynette’s Tip
To check for doneness, insert a toothpick into the center of the cake around the 35-minute mark. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, let it bake a few minutes longer and check again.
More Cake Recipes You’ll Enjoy
Carrot Cake with Pineapple
Ingredients
Cake
- 1 ½ Cups all purpose flour
- 1 Cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅔ Cup vegetable oil
- 2 large eggs
- 1 Cup finely shredded raw carrot
- ½ Cup crushed pineapple with juice
- 1 teaspoon vanilla
Cream Cheese Frosting
- 3 oz cream cheese
- 4 Tablespoons softened butter
- 1 teaspoon vanilla
- Dash salt
- 2 ½ Cups powdered sugar
- ½ Cup chopped pecans optional
Instructions
- Start by preheating your oven to 350˚ F. Lightly grease and flour a 9x9x2 inch baking pan so your cake won’t stick.
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt until everything is well combined.
- Add in the oil, eggs, grated carrot, crushed pineapple, and vanilla. Stir until the dry ingredients are moistened, then beat the batter with an electric mixer on medium speed for about two minutes to make it smooth and airy.
- Pour the batter into your prepared pan, spreading it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- For the cream cheese frosting, beat the cream cheese and butter together until creamy. Mix in the vanilla and just a pinch of salt. Gradually add the powdered sugar, blending until smooth and spreadable. If you’d like, stir in chopped pecans for extra texture and flavor.
- Once the cake has cooled, frost it generously with the cream cheese frosting and enjoy!
Notes
Variations
- Add Pecans: I love folding in ½ cup chopped pecans right into the batter for a little extra crunch and nutty flavor in every bite. It pairs perfectly with the carrots and pineapple.
- Make It a Layer Cake: Double the recipe and bake in two 8-inch round cake pans. Once cooled, stack them with frosting in the middle and on top for a classic carrot layer cake.
Nutrition
Recipe FAQs
Yes, canned crushed pineapple works perfectly and is actually preferred. Just make sure to include the juice as written in the recipe for added moisture and sweetness.
No, you don’t need to squeeze out the moisture. Use freshly shredded raw carrots and include their natural juices to help keep the cake moist.
If your cake sinks, it may be underbaked or the batter may have been overmixed. Make sure to follow the mixing times and check doneness with a toothpick before removing it from the oven.
