Carrot Cake Recipe with Pineapple That Stays Ultra-Moist and Vanishes in Minutes

You want a dessert that makes people stop talking mid-sentence? This carrot cake recipe with pineapple is it. It’s bakery-level moist, wildly flavorful, and so forgiving that even “I don’t bake” folks can nail it.

The secret is simple: juicy pineapple, the right spice balance, and a plush cream cheese frosting that deserves its own fan club. Make it once, then prepare for texts asking, “You still got that cake?”

What Makes This Special

This isn’t your grandma’s dry, crumbly carrot cake. The crushed pineapple adds sweetness and moisture without turning the crumb soggy.

Oil instead of butter keeps it tender for days, and brown sugar brings a subtle caramel vibe. Walnuts or pecans add crunch, while coconut (optional) slips in a tropical whisper.

We’re also using a smart spice blend—cinnamon, ginger, and a touch of nutmeg—so it tastes layered, not one-note. And yes, the frosting is thick, tangy, and fluffy—the kind you could eat with a spoon.

No judgment here.

What You’ll Need (Ingredients)

All-purpose flour: 2 1/2 cups
Granulated sugar: 3/4 cup
Light brown sugar: 3/4 cup, packed
Baking powder: 2 teaspoons
Baking soda: 1 teaspoon
Kosher salt: 1/2 teaspoon
Ground cinnamon: 2 teaspoons
Ground ginger: 1 teaspoon
Ground nutmeg: 1/4 teaspoon
Large eggs: 4, room temperature
Neutral oil (canola or vegetable): 1 cup
Vanilla extract: 2 teaspoons
Finely grated carrots: 3 cups (about 4–5 medium carrots)
Crushed pineapple (canned): 1 cup, drained well
Chopped walnuts or pecans: 3/4 cup (optional but recommended)
Shredded unsweetened coconut: 1/2 cup (optional)
Raisins: 1/2 cup (optional)

Cream Cheese Frosting:

Cream cheese: 12 oz, cold from the fridge
Unsalted butter: 1/2 cup (1 stick), room temperature
Powdered sugar: 3–3 1/2 cups, sifted
Vanilla extract: 2 teaspoons
Pinch of salt
Optional: 1–2 tablespoons heavy cream for extra fluff

Step-by-Step Instructions

Prep the gear. Heat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. You can also do a 9×13 pan for an easy sheet cake.
Dry mix. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, granulated sugar, and brown sugar.Breaking up the brown sugar now prevents clumps later.
Wet mix. In another bowl, whisk eggs, oil, and vanilla until glossy and fully combined.
Combine. Pour the wet into the dry and stir gently until almost mixed. Batter should look slightly thick and shaggy—no overmixing.
Fold-ins. Add grated carrots, well-drained crushed pineapple, nuts, coconut, and raisins (if using). Fold until evenly distributed.The batter will loosen from the pineapple—perfect.
Bake. Divide between pans and smooth tops. Bake 25–32 minutes for rounds, or 35–40 minutes for a 9×13, until a toothpick comes out with a few moist crumbs.
Cool. Let pans rest 10 minutes, then turn cakes out onto a rack. Cool completely before frosting.Warm cake + frosting = slippery disaster.
Make frosting. Beat butter until creamy. Add cold cream cheese and beat until smooth and fluffy. Gradually add powdered sugar, then vanilla and a pinch of salt.If you like lighter frosting, add a splash of cream.
Assemble. For a layer cake, place the first layer, add frosting, then top with the second. Frost the outside generously. For extra flair, press chopped nuts onto the sides.
Chill, then serve. Refrigerate 20–30 minutes to set clean slices.Then slice, serve, and pretend it took you all day.

Storage Tips

Refrigerate: Because of the cream cheese frosting, store covered in the fridge for up to 5 days. The flavor actually gets better by day two—like leftovers that glow up.
Freeze whole or sliced: Wrap tightly in plastic and foil. Freeze up to 2 months.Thaw overnight in the fridge.
Frosting-first prep: Frosting can be made 3 days ahead. Beat briefly before using to restore fluff.

What’s Great About This

Ridiculously moist crumb: Pineapple and oil make this cake stay tender without feeling greasy.
No mixer for the batter: A whisk and a spatula get it done. Save the mixer for the frosting.
Flexible format: Works as a layer cake, sheet cake, or cupcakes (bake 18–22 minutes).
Balanced sweetness: Warm spice, tangy frosting, and bright pineapple.It’s not cloying—just right.

Avoid These Mistakes

Not draining the pineapple: Excess juice can make the center gummy. Press it in a sieve with the back of a spoon.
Overmixing the batter: This develops gluten and toughens the crumb. Stir until just combined—no marathons.
Grating carrots too thick: Use the fine side of the grater.Thick shreds don’t soften enough and can create wet pockets.
Frosting warm cake: You’ll get a slip-and-slide. Cool completely. Patience = clean layers.
Using runny frosting: If it’s too soft, chill it for 10–15 minutes, then whip again.Powdered sugar can rescue it too.

Alternatives

Gluten-free: Use a 1:1 gluten-free flour blend. Add 1 tablespoon milk if batter seems thick.
Dairy-free: Swap frosting with a dairy-free cream cheese and vegan butter. For the cake, you’re already good—no dairy in the batter.
No nuts: Skip the nuts and add extra raisins or coconut for texture.
Less sweet: Reduce granulated sugar by 2–3 tablespoons.The pineapple will still carry the flavor.
Spice it up: Add a pinch of clove or cardamom for a bolder profile. Go easy—these are strong.
Fresh pineapple: Finely chop and briefly pulse in a food processor, then drain thoroughly. FYI, canned is more consistent.

FAQ

Do I need to peel the carrots?

Yes, peel them.

The skin can taste bitter and has a tougher texture. You want fine, sweet, uniform shreds that melt into the batter.

Can I make this a single-layer cake?

Absolutely. Use a 9×13 pan, bake 35–40 minutes, and frost the top.

It’s casual, crowd-friendly, and perfect for potlucks.

How do I keep the cake from sinking?

Measure leavening accurately, drain the pineapple well, and avoid opening the oven early. Also, don’t overmix—airy batter is fragile, not indestructible.

Can I cut the oil?

You can reduce to 3/4 cup, but the cake will be slightly less plush. If you do, keep the pineapple fully drained so the texture stays balanced.

What if I don’t have powdered sugar for the frosting?

Blend granulated sugar in a high-speed blender until powdery, then sift.

IMO, store-bought powdered sugar yields smoother, more stable frosting, but the DIY version works in a pinch.

How long should I cool the cake before frosting?

At least 1 hour, ideally until room temp. If the layers feel even slightly warm, wait. Or pop them in the fridge for 20 minutes.

Can I make this into cupcakes?

Yes.

Fill liners 2/3 full and bake 18–22 minutes. You’ll get about 24 cupcakes, depending on your scoop size.

Is coconut necessary?

Nope. It’s optional for texture and a subtle tropical note.

If you skip it, the cake still delivers big flavor.

Can I toast the nuts first?

Definitely. Toasting nuts for 6–8 minutes at 350°F intensifies their flavor and keeps them crunchy in the moist crumb. Worth the extra step.

Final Thoughts

This carrot cake recipe with pineapple is the kind of “set it and forget it” flex that wins birthdays, bake sales, and random Tuesdays.

It’s ultra-reliable, wildly moist, and just fancy enough to look intentional. Make it your signature—people will ask for it by name. And when the last slice disappears faster than you planned, well, that’s a good problem to have.