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Home » Cake Recipes

Carrot Cake Recipe with Pineapple

Published February 28, 2021 Last Modified March 13, 2021 By GreedyEats

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Moist Carrot Cake Recipe with Pineapple, Coconut and Pecans. A perfect blend of spices and contrasting textures along with creamy frosting! You can get this cake in oven with just 15 minutes of prep time. No special techniques or no fancy equipments needed.

Try my Healthy Carrot Cake Balls next! Find all my Spring Dessert Recipes here. 

Carrot Cake with Pineapple, coconut flakes and pecans frosted with cream cheese frosting!

Taste and Texture:

  • Unbelievably moist crumb
  • Bursting with perfect blend of spices
  • Finished off with sweet and tangy Cheam Cheese Frosting 

What are the ingredients for a carrot cake?

Ingredients like shredded carrots, pineapple, flour, oil and eggs to make Easter cake.

Oil: Oil as opposed to butter adds so much moisture to the cake. Carrot cake made with oil stays moist for days. I like to use canola oil here.

Shredded Carrots: I like to shred my own carrots. I do not recommend using pre shredded ones here, since they are a little dry.

Crushed Pineapple: No need to drain that pineapple before adding to your batter. All that extra liquid will add so much moisture to the cake.

Nuts: Both walnuts and pecans work well here. You can skip them if you don't like nuts in cake. Sub them with raisins if you desire or just totally leave them out! 

Spices: A blend of cinnamon, nutmeg, cloves and ginger.

Soft and moist slice of three layered Carrot Cake with cream cheese frosting.

How do you make carrot cake from scratch?

This is such a quick and easy cake recipe that requires no fancy equipments. You can make the cake just with a whisk and making use of two mixing bowls. So lets get started!

  • Whisk Dry and Wet Ingredients in separate bowls
  • Add dry ingredients to wet and fold to combine
  • Then add in the add ons like- pineapple, raisins, coconut and pecans
  • Divide batter among three 6-inch pans or two 8-inch pans lined with parchment paper
  • Bake at 350 deg F until done
Folding carrots and coconut in cake batter.
Folding crushed pineapple and pecans in cake batter.

Cake batter ready to be baked in 6 inch pans.
Baked cake in three 6 inch pans ready to be cooled.

Layering the first layer of cake with frosting.
Three tiered Carrot Cake frosted with cream cheese frosting.

A slice of Moist Carrot Cake frosted with cream cheese frosting and topped with pecan chunks.

How do you shred carrots for carrot cake?

You can shred carrots either with a hand grater or using a shredding blade in your food processor. 

What side of grater do you use for carrot cake?

You will need to use the shred side of the grater to grate carrots or zucchinis for your cakes. Check out my Tall Chocolate Muffins and these decadent Chocolate Cupcakes hide a ton of zucchini in them too! 

Three tiered naked Carrot Cake frosted with Creamy Cream Cheese Frosting.

Can I add pineapple chunks to the carrot cake?

I have used crushed canned pineapple with juice in this batter. If you desire to have pineapple chunks in your cake you can take that route, but the juice in the batter makes a moister cake in my opinion. 

More Spring Desserts for you:

Lemon Sponge Cake

Zucchini Banana Blender Muffins

Easy Pistachio Cupcakes

Healthy Zucchini Banana Bread

A slice of three layered Carrot cake with Pineapple, pecans and coconut shreds.

If you liked this Recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Recipe

Carrot Cake Recipe with Pineapple

Moist Carrot Cake Recipe with Pineapple, Coconut and Pecans. A perfect blend of spices, contrasting textures along with creamy frosting!
 
4.97 from 58 votes
Print Pin Rate
Course: Dessert
Cuisine: American
US Customary - Metric
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Cooling Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Servings 12 Servings
Calories: 514kcal
Author: Neha

Equipment

  • Three 6 inch pans or Two 8 inch pans
  • Balloon whisk
  • Hand Beater/mixer to make frosting

Ingredients

  • 3 large Eggs (at room temperature)
  • ¾ Cup Canola Oil
  • ¾ Cup Buttermilk (at room temperature)
  • 1 ½ Cups Granulated sugar
  • 2 teaspoon Pure vanilla extract
  • 1 ½ teaspoon Cinnamon
  • ¼ teaspoon EACH ground cloves, ground ginger, ground nutmeg
  • 2 Cups All purpose flour
  • ⅛ teaspoon Salt
  • 2 teaspoon Baking Soda
  • 2 Cups Freshly Shredded Carrots
  • 1 Cup Coconut Flakes
  • 1 can (8 ounces) Crushed Pineapple (with juice)
  • 1 Cup Chopped Pecans

Cream Cheese Frosting:

  • 16 ounces (450g Cream Cheese (full fat block, softened to room temperature)
  • ½ cup (115g) Butter (unsalted)
  • 4 and ½ cups (540g) Confectioners' Sugar
  • 1 teaspoon Pure vanilla extract
  • Pinch Salt
  • 1 Tablespoon  Heavy cream/milk
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees. Line two 8 inch pans or three 6 inch pans with parchment paper, depending on if you are doing a two layer or three layer cake.
  • In a large mixing bowl, Add and combine eggs, buttermilk, oil, sugar and vanilla. Add and beat in your flour, baking soda, salt, and all the spices till well blended using a hand whisk or beater. Next add your shredded carrots, coconut, crushed pineapple with juice and chopped pecans. Mix well to combine.
  • Pour the batter into prepared cake pans and bake at 350 degrees for 35 minutes. When a toothpick inserted in the center of cake comes out clean it is done. Also when a finger lightly pressed in center of the cake, cake bounces back, it is baked. Allow to cool in cake pans for about 10 minutes.
  • Then run a knife around the edges of the pans and invert them on wire rack to complete cooling. Cakes must be cooled completely before frosting.

To make the frosting:

  • In a large bowl using a handheld mixer, beat the cream cheese and butter together for 1-2 minutes on medium-high speed until smooth. Now add in cream, vanilla extract, confectioners’ sugar, and salt. Beat for 2-3 minutes more until the frosting turns smooth and creamy.

Assembling the Cake:

  • Layer and frost with cream cheese frosting on cooled cakes. Decorate the top layer with more nuts, if desired. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.

Notes

Storing Information:
  • Unfrosted cakes can be stored at room temperature for two days or up to 3 months in freezer. Thaw in refrigerator/counter top before frosting.
  • Frosted cake should be kept covered at all times. You can store it in the refrigerator for about 5 days.
Tips to make Perfect Carrot Cake:
  1. I like to shred my own carrots. I do not recommend using pre shredded ones here, since they are a little dry.
  2. You can shred carrots either with a hand grater or using a shredding blade in your food processor. 
  3. I have used crushed canned pineapple with juice in this batter. If you desire to have pineapple chunks in your cake you can take that route, but the juice in the batter makes a moister cake in my opinion. 

Nutrition

Serving: 1Serving | Calories: 514kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Sodium: 197mg | Sugar: 33g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!
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Reader Interactions

Comments

  1. Ginny

    September 18, 2023 at 10:43 pm

    5 stars
    Made it! Everyone loved it! Now I was requested to make it again!
    How an I make my own buttermilk for this recipe?
    So beautiful!

    Reply
    • GreedyEats

      September 19, 2023 at 11:38 pm

      Hi Ginny! I am glad you all loved it. Here is how to make homemade buttermilk- https://tastesbetterfromscratch.com/how-to-make-buttermilk/ Happy Baking!

      Reply
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