Carrot Pineapple Cake – 1 BEST Ultimate Moist Dessert

Carrot pineapple cake is more than just dessert—it’s the sweet spot where cozy spice meets tropical brightness. Whether you’re craving something homemade for brunch or a festive treat for guests, this cake delivers every time. With its tender crumb, juicy pineapple, crunchy walnuts, and smooth cream cheese frosting, it’s one of those desserts that makes people ask for seconds. In this guide, you’ll get everything you need to bake it right—step-by-step instructions, baking tips, and answers to your most common questions. You’ll also see how pineapple brings something truly special to the mix.

A Slice of Memory: Why This Carrot pineapple cake Means So Much

The first bite of carrot pineapple cake takes me back. I was 19, learning to cook with more hope than skill. One rainy afternoon, I came across a hand-written recipe for carrot cake with crushed pineapple and coconut scribbled in the margins. Skeptical but curious, I gave it a go. The result was surprising: sweet, spiced, and impossibly moist. Years later, it’s still the cake I bake when I want comfort—and compliments.

The pineapple doesn’t just fade into the background. It lifts the entire cake, turning the humble carrot cake into something memorable. That first version was rustic and lopsided, but it sparked something. I kept baking, learning, and now it’s become one of the most requested cakes on my site. If you’ve enjoyed pumpkin banana bread or the dreamy pumpkin dump cake, this one’s for you.

Carrot Pineapple Cake – 1 BEST Ultimate Moist Dessert

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• Author: recipesloop.com
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This moist and flavorful carrot pineapple cake combines shredded carrots, crushed pineapple, coconut, and walnuts for the perfect bite, all topped with a rich cream cheese frosting.

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Ingredients

Scale 1x2x3x

Cake:

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ¾ cups white sugar

1 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

Frosting:

1 (8 ounce) package cream cheese

¼ cup butter, softened

2 cups confectioners’ sugar

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.

2. In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt.

3. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth.

4. Stir in carrots, coconut, walnuts, and pineapple until well incorporated.

5. Pour batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.

6. Let the cake cool completely before frosting.

7. In a mixing bowl, beat cream cheese and softened butter until smooth.

8. Add confectioners’ sugar and continue to beat until creamy and fluffy.

9. Spread frosting evenly over the cooled cake.

10. Slice into squares and serve.

Notes

For best texture, refrigerate the cake overnight before serving.

Use freshly grated carrots for more moisture.

This cake can also be baked in two 9-inch round pans if you prefer a layer cake.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 36g
• Sodium: 340mg
• Fat: 23g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg

Keywords: carrot pineapple cake, carrot cake with pineapple, easy moist carrot cake, cream cheese carrot cake, tropical carrot cake

What Pineapple Brings to the Table

Pineapple is more than just a mix-in. Its high water content keeps the cake soft for days without turning soggy. That slight acidity also balances the richness of the cream cheese frosting beautifully. In a carrot pineapple cake, pineapple acts like a flavor bridge between warm cinnamon and earthy carrot. Plus, the crushed texture melts right into the batter, making every bite tender and moist.

Want to skip the butter or extra dairy? Pineapple helps you do that, too. It adds natural sweetness and flavor depth without needing more sugar. Just like pumpkin creme brulee cheesecake bars, it layers comfort with complexity.

The Perfect Texture: Step-by-Step Baking Guide

Here’s how to make your carrot pineapple cake unforgettable:

Ingredients:

Cake : Carrot pineapple cake

• 2 cups all-purpose flour
  
• 2 tsp ground cinnamon
  
• 2 tsp baking soda
  
• 1 tsp baking powder
  
• 1 tsp salt
  
• 1 ¾ cups white sugar
  
• 1 cup vegetable oil
  
• 3 large eggs
  
• 1 tsp vanilla extract
  
• 2 cups shredded carrots
  
• 1 cup flaked coconut
  
• 1 cup chopped walnuts
  
• 1 (8 oz) can crushed pineapple, drained
  

Frosting

• 8 oz cream cheese
  
• ¼ cup butter, softened
  
• 2 cups confectioners’ sugar
  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
   
2. Mix flour, cinnamon, baking soda, baking powder, and salt in a bowl.
   
3. In the center, add sugar, oil, eggs, and vanilla. Stir until smooth.
   
4. Fold in carrots, coconut, walnuts, and pineapple.
   
5. Pour into the prepared pan and bake for 45 minutes. A toothpick should come out clean.
   
6. Let the cake cool completely.
   
7. For frosting: beat cream cheese and butter until smooth. Add sugar and beat again until creamy.
   
8. Spread frosting over the cooled cake. Slice and serve.
   

For another crowd-pleaser, try our Oreo dump cake for a no-fuss dessert.

Serving & Storage Tips for Maximum Freshness

Should carrot pineapple cake be cold or at room temperature? That depends. If you love dense, chewy texture, serve it chilled. For lighter texture and stronger flavor notes, bring it to room temp. Letting it sit out for 20 minutes before serving works well for most people.

Now, how long does pineapple cake last in the refrigerator? Properly stored, it stays fresh for up to 5 days. Use an airtight container to keep the moisture in and avoid absorbing other fridge odors. The cream cheese frosting holds up beautifully.

To prevent drying out, don’t slice the cake until you’re ready to serve. For added protection, place parchment between the cake and lid. Like with pumpkin chocolate chip cookies, air exposure is the enemy of softness.

Final Thoughts About Carrot pineapple cake

There’s something honest about a well-made carrot pineapple cake. It’s not flashy. It doesn’t need decoration or a perfect edge. But it brings flavor, texture, and comfort in every bite. It’s the cake you bring to a potluck and leave without leftovers. If you’re a fan of rustic bakes like pumpkin magic cake or churro cheesecake, add this recipe to your favorites.

Now, preheat that oven—your new go-to cake is waiting.

Conclusion

Carrot pineapple cake is the kind of dessert that never disappoints. It combines sweet, spice, and soft textures in a way that feels homemade and nostalgic. With shredded carrots, crushed pineapple, and a dreamy layer of cream cheese frosting, every slice tells a story.

Whether you’re baking for a family gathering or just want something to enjoy with coffee, this cake fits the moment.It’s simple enough for beginners but satisfying for seasoned bakers. Serve it at room temperature or chilled—it’s delicious either way. And just like the madeleine cookies with cream or a fluffy pumpkin magic cake, it’s a dessert that brings comfort to any table. So grab your spatula and enjoy every bite—this carrot pineapple cake is here to stay.

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FAQs About Carrot pineapple cake