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Moist Pineapple Carrot Cream Cake topped with cream frosting and garnished with pineapple.

Pineapple Carrot Cream Cake

A moist and tropical cake that combines the sweetness of pineapple with the heartiness of carrots, perfect for celebrations or a comforting dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Use high-quality cinnamon for best results.
  • 0.5 teaspoon salt
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar Aldi's brown sugar is a great option.
  • 3 large eggs
  • 1 cup vegetable oil Neutral oil works best.
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained Draining is essential to avoid sogginess.
  • 0.5 cup chopped walnuts, optional Roast them for extra flavor.
For the Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar Add gradually until desired consistency.
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon pineapple juice, optional For extra flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare two cake pans.
  2. In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  3. Add grated carrots and crushed pineapple, stirring until well combined.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Fold in chopped walnuts if using.
Baking
  1. Divide the batter between the prepared cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Frosting and Assembly
  1. Beat cream cheese and butter together until smooth.
  2. Gradually add powdered sugar and mix until fluffy.
  3. Stir in vanilla extract and pineapple juice for extra flavor.
  4. Place one cake layer on a serving plate and spread with frosting.
  5. Add the second layer and frost the top and sides.
  6. Garnish with chopped walnuts or pineapple slices for decoration.

Notes

Bake a day ahead, wrap layers tightly, and keep frosting separate until assembly. Walnuts are optional but offer a nice crunch. If frosting is too runny, chill it for 15 minutes and beat again. Store leftovers in the fridge for up to 4 days.