Why You’ll Love This Recipe
This cake combines classic carrot cake flavors with the tropical touch of pineapple and coconut. It’s moist, rich, and not overly sweet, with a wonderful crunch from walnuts. The tangy cream cheese frosting ties everything together beautifully. Best of all, it’s simple to make in just one bowl, making it accessible for both beginner and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Carrot Pineapple Cake:
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all-purpose flour
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ground cinnamon
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baking soda
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baking powder
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salt
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white sugar
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vegetable oil
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large eggs
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vanilla extract
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shredded carrots
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flaked coconut
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chopped walnuts
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crushed pineapple, drained
Cream Cheese Frosting:
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cream cheese
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butter, softened
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confectioners’ sugar
Directions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
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Make a well in the center and add sugar, oil, eggs, and vanilla. Stir until smooth.
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Fold in shredded carrots, coconut, walnuts, and drained pineapple.
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Pour the batter into the prepared pan.
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Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely before frosting.
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For the frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until creamy.
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Spread frosting evenly over the cooled cake. Slice into squares and serve.
Servings and timing
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Prep Time: 30 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 15 minutes
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Servings: 24
Variations
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Add raisins for extra sweetness and texture.
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Use pecans instead of walnuts for a different nutty flavor.
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Make it a layered cake by baking in round pans and stacking with frosting.
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Add a pinch of nutmeg or ginger for added spice.
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Swap coconut for dried cranberries if you prefer a tangy twist.
Storage/Reheating
Store leftover carrot pineapple cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cake (without frosting) tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving. To serve cold cake, allow it to sit at room temperature for about 20 minutes for the best flavor and texture.
FAQs
Can I make this carrot pineapple cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it before serving.
Can I use fresh pineapple instead of canned?
Yes, but make sure to finely crush and drain it well to avoid excess moisture.
Do I need to peel the carrots before shredding?
Yes, peeling ensures the best texture and appearance in the cake.
Can I make this recipe without nuts?
Absolutely, you can omit the walnuts or replace them with additional coconut or raisins.
Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be denser. Using half all-purpose and half whole wheat is a good compromise.
Can I turn this recipe into cupcakes?
Yes, bake the batter in muffin tins at 350°F for 18–22 minutes.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean, the cake is ready.
Can I double the frosting for extra coverage?
Yes, doubling the frosting is a great idea if you prefer a thicker layer.
Should the cake be stored in the fridge after frosting?
Yes, because of the cream cheese frosting, it should be refrigerated.
Can I add a glaze instead of frosting?
Yes, a simple powdered sugar glaze or cream cheese glaze works if you want a lighter topping.
Conclusion
Carrot pineapple cake is a timeless dessert that’s moist, flavorful, and easy to make. With the combination of carrots, pineapple, coconut, and walnuts, every bite is full of texture and sweetness. Topped with rich cream cheese frosting, it’s a cake that feels both comforting and special, perfect for holidays, parties, or a simple treat at home.
PrintPineapple Carrot Cream Cake
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A moist and flavorful carrot pineapple cake packed with shredded carrots, crushed pineapple, coconut, and walnuts, topped with rich cream cheese frosting. Perfect for holidays, parties, or anytime you crave a comforting dessert.
- Author: Tina
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups white sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 cup crushed pineapple, drained
8 oz cream cheese
1/2 cup butter, softened
4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Make a well in the center and add sugar, oil, eggs, and vanilla. Stir until smooth.
- Fold in shredded carrots, coconut, walnuts, and drained pineapple until evenly combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar gradually and beat until creamy.
- Spread frosting evenly over cooled cake. Slice into squares and serve.
Notes
- Add raisins for extra sweetness and texture.
- Use pecans instead of walnuts for a different nutty flavor.
- Turn into a layered cake by baking in round pans and stacking with frosting.
- Add nutmeg or ginger for extra spice.
- Swap coconut for dried cranberries for a tangy twist.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 29g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg