Mixing carrots with pineapple had never crossed my mind before. I mean, carrot is carrot, and pineapple is… pineapple. They’re so different.

But one afternoon, I decided, “Why not?” and added crushed pineapple to my carrot cake batter. And let me tell you, it was DA BOMB. After some more tweaking, I finally nailed it – the best carrot cake recipe with pineapple!

Why We All Love Moist Carrot Cake With Pineapple

Cinnamon, ginger, and nutmeg are comforting on their own and even more so when they come together in this cake. And now, imagine adding a zingy twist with some juicy pineapple to THAT – the melty explosion on your tongue is seriously something else! It’s a game-changer for our classic carrot cake.
Thanks to the cozy spices, it’s a hit in my bakery all through fall and winter. Plus, pineapple isn’t just for taste, you know. It’s packed with moisture! Your cake will always stay moist and turn each bite into pure heaven.
Creamy, tangy cream cheese frosting is the perfect partner for this tropical duo. It balances out the sweetness just right. For an even better flavor burst, don’t forget nuts or raisins!
But the best part? This cake isn’t overly sweet, so it tastes like a dream with your favorite post-dinner drink: a cup of joe, a glass of wine, or even some light beer, you name it.

7 Basic Steps To Make Carrot Cake With Pineapple

Step 1.

First, preheat your oven to 350°F and grease a 13 x 9 pan with butter or nonstick cooking spray.

Step 2.

Now, in a big old bowl, whisk together your flour, baking soda, baking powder, cinnamon, salt, and whatever other spices you like. Set that mix aside for a second!

Step 3.

Carrot Cake With Pineapple wet ingredient

Grab another bowl and whisk your oil, eggs, granulated sugar, brown sugar, and vanilla extract until they’re all best buds.

Then, pour that gooey goodness into your dry ingredients (from Step 2) and give everything a good whisk until they also become best friends. Fold in your pineapple, grated carrots, and walnuts — yay!

Carrot Cake With Pineapple ingredient mixing

Step 4.

Spread this lovely batter into your 13 x 9 pan and bake for 45 to 55 minutes. Keep an eye on it, though; every oven has its own baking rule. Your cake is ready when a small toothpick poked in the middle comes out mostly clean. Cover the cake loosely with foil if it starts to brown too much on top.

Step 5.

Let it cool on a wire rack once it’s out of the oven. I sometimes stick mine in the fridge after about 45 minutes to speed things up. I’m busy, you know!

Step 6.

Now, onto the frosting!

Grab a big bowl and a trusty mixer, then beat your butter and cream cheese at high speed ’til creamy and smooth. Add your confectioners’ sugar, salt, and a dash of vanilla. Beat it on low for about 30 seconds, then crank it up to high for 2 to 3 minutes. Want it a bit thicker? Toss in more confectioners’ sugar — I usually go by ¼ cup.

Step 7.

Spread this creamy frosting over your cooled cake, then pop it in the fridge for half an hour. Trust me, it’ll make slicing a breeze. And then? Well, it’s time to dig in and enjoy the fruits of your labor (literally)!

Notes

1. Both fresh and canned crushed pineapple work well for this recipe! I actually prefer fresh pineapple thanks to its bright and slightly tart flavor, but there’s only one problem: prepping it can take a bit longer.

That’s why I still recommend canned pineapple. Sure, its depth of flavor might not be the same, but it’s still sweet and (most importantly) always available!

2. It doesn’t matter if you use fresh or canned pineapple; ALWAYS remember to drain them well in a fine-mesh sieve over a bowl for at least 15 minutes! This little trick removes extra moisture that can ruin the cake’s texture and keep it from baking properly.

If you don’t want to throw away the extra liquid, don’t worry. You can always use it in smoothies or other recipes! And do you know pineapple also brings magic to other cake recipes? Check out my pineapple coconut cake!

3. Are you craving a true taste of the tropics? Hear me out: top your frosted cake with toasted coconut flakes that remind everyone of the delicious pineapple tucked inside. Chopped fresh pineapple chunks can also add pops of sweetness and bright flavor!

But if you prefer a glaze (like some of my baking buddies), just simmer some fresh pineapple juice with a bit of sugar until thickened. Easy peasy.

4. Want the pineapple flavor to take center stage? Trust me; there’s nothing better than caramelized pineapple.

Before adding pineapple to the batter, heat a tablespoon of butter over medium heat. Add the drained crushed pineapple and cook for 5 to 7 minutes, stirring occasionally until it softens and turns golden brown.

Pineapple flavor aside, the extra hint of butterscotch sweetness also pairs beautifully with the warm spices!

5. We have already talked about the taste a lot; how about visuals? Well, let’s go with candied carrot ribbons!

Thinly slice carrots lengthwise with your vegetable peeler or mandoline slicer; we want the slices to be almost translucent. Then, simmer the carrot slices briefly in a simple sugar syrup (equal parts sugar and water) over medium heat until pliable, about 5-7 minutes.

Let them cool on a wire rack before decorating them on your frosted cake. Tada!