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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!
 
4.93 from 131 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. Anonymous

    June 23, 2025 at 5:43 pm

    I use self-rising flour, no problems.

    Reply
  2. Amber

    June 05, 2025 at 2:39 pm

    5 stars
    It was Dee-Lish!

    Reply
  3. Cathy

    May 03, 2025 at 1:44 pm

    5 stars
    I've been looking for a supreme carrot cake receipe for a long time and your suggested cake receipe seem to be the one to have. Thank you!

    Reply
  4. C.

    April 21, 2025 at 8:16 am

    5 stars
    Made this for Easter. The best carrot cake we've ever had. Didn't include the pecans, but toasted and sprinkled on the top of the cake. Delicious!

    Reply
  5. Maggie S

    March 13, 2025 at 3:56 pm

    5 stars
    Made this recipe today. Very yummy! As a single, older adult, I need less at one time in the refrigerator. I baked the cake in three 7 in x 5 in Pyrex glass baking dishes which work well in my freezer and come with lids! (at times, I bake things like this in half-cup or cup Mason jars, which also store well in the freezer). Two went unfrosted into the freezer. The third was frosted with a cut-down version of the cream cheese frosting. I did make one substitution: no buttermilk, so I used 1/4 cup full-fat Greek plain yogurt and 1/2 cup whole milk. Whisked them together and allowed to sit on counter for an hour while I did other prep work. The mix thickened nicely like buttermilk. I continued with the recipe as directed.

    Reply
  6. Dawn E Hansen

    March 09, 2025 at 10:45 pm

    Haven't made this yet, but should the pineapple be in syrup or juice?

    Reply
    • GreedyEats

      March 12, 2025 at 12:39 pm

      Hi Dawn! This cake uses pineapple in juice. I have mentioned it in recipe ingredients section. Happy Baking!

      Reply
    • Jennifer Perez

      April 18, 2025 at 2:50 pm

      I used pineapple in Juice. It was delicious!

      Reply
  7. Emily

    February 11, 2025 at 8:41 pm

    5 stars
    This recipe looks delicious. I am lactose intolerant. Do you think I could substitute buttermilk for regular milk (I have lactose free)? I can’t buy buttermilk in lactose free. Thanks!

    Reply
    • GreedyEats

      February 12, 2025 at 5:01 pm

      Hi Emily! Buttermilk in this cake batter reacts with baking soda and thus the cake rises. If you are using milk, I suggest you add 1 and a half tablespoons of lemon juice or vinegar to that milk. This should work, enjoy!

      Reply
  8. Shannon DS

    February 09, 2025 at 4:05 pm

    I seem to be the only one who had this issue but I needed way more time than 35 minutes for these layers to bake. It was stressful because I was worried about drying the cake out. Overall the cake was great and moist but mine was a little undercooked.

    Reply
    • Kari Woehler

      April 20, 2025 at 8:30 pm

      5 stars
      Delicious!!! This was a perfect cake for Easter and everyday for that matter. Thanks for the recipe!!

      Reply
  9. Marty Outlaw

    December 20, 2024 at 2:22 pm

    People love this cake! Perfect recipe. I add times rum soaked raisins and use spiced simple syrup on top of each layer.

    Reply
    • Debbie

      April 18, 2025 at 12:07 pm

      Marty, how long do you soak your raisin’s in the rum, and what rum do you prefer? I’d love to add those!

      Reply
  10. Julie

    December 13, 2024 at 11:57 am

    5 stars
    I have made this cake several times for my husband who Loves carrot cake. It is by far his favorite. Thanks!!

    Reply
  11. Anonymous

    October 25, 2024 at 1:48 am

    5 stars
    Made this for a baby shower today and it was a hit. Many went back for seconds, many asked for the recipe and all raved about it. Thanks!!!

    Reply
  12. Wanda

    October 22, 2024 at 7:51 am

    Can you make this cake in a 9×13in pan if so what temp and how long?

    Reply
    • GreedyEats

      October 22, 2024 at 10:03 pm

      Sure can Wanda! Oven temp. will remain the same. I am unsure of the baking time though. Just bake till the cake passes toothpick test. I recommend to keep an eye on it after 15 minutes of baking time has passed. Enjoy!

      Reply
  13. Sarah Hansen

    October 15, 2024 at 3:07 pm

    Is it really an 8 ounce can of pineapple?! I'm used to 20 ounce cans. Is that a typo?

    Reply
    • GreedyEats

      October 15, 2024 at 9:17 pm

      Hi Sarah! Yes you would need an 8 oz can of pineapple for this recipe. 20 oz would be too much pineapple for this cake.

      Reply
    • Daryl Eileen Houston

      March 23, 2025 at 7:06 pm

      5 stars
      Absolutely phenomenal carrot cake! I tweaked 2 small things. I used 2 large and 1 extra large egg. Plus I used 1 cup granulated sugar and 1/2 cup brown sugar. I couldn't decide between pecans or walnuts, but I ended up with walnuts that I toasted. Awesome recipe, thank you!! My family said, "Don't lose that recipe!!"

      Reply
  14. Teresa

    October 06, 2024 at 12:58 pm

    Hands down the BEST Carrot Cake Recipe and I am a connoisseur of carrot cake! Follow it precisely! I used a course grater for the carrot and coursely chopped and toasted in a pan pecan halves for a more rustic cake! I did not make this frosting as I was icing double this recipe as a tiered 4 layer cake it was perfection ! Would not change a thing. It was devoured by guests and they argued to take leftover cake home ❤️

    Reply
  15. Mary

    September 26, 2024 at 6:53 pm

    Can I use this same recipe and measurements for cupcakes instead of cake? And what would the baking time be for cupcakes?

    Reply
    • GreedyEats

      September 27, 2024 at 12:23 am

      Hi Mary, I don't see why not. Keep the temperature 350 deg F, I am unsure of the baking time though. Keep an eye on them after 15 minutes go by. Bake till the cupcakes pass toothpick test, Enjoy!!

      Reply
    • Rebecca

      April 18, 2025 at 2:19 pm

      I want to use fresh ginger, what would you recommend?

      Reply
      • GreedyEats

        April 18, 2025 at 11:27 pm

        Hi Rebecca! You can use 1/2 teaspoon of minced fresh ginger.

  16. Franci

    September 05, 2024 at 8:19 am

    Hi
    I would love to make this carrot cake the weekend after all the rave reviews 🙂 . I have two questions
    1. I see there is no baking powder in the ingredients? why is that?
    2. Can I use self raising flour or cake flour instead of all-purpose? If so which one will be best?
    Thank you so much !

    Reply
    • GreedyEats

      September 06, 2024 at 8:03 pm

      Hi Franci! This cake doesn't need baking powder, baking soda is just enough to leaven it. I wouldn't sub. all purpose flour with any other flours. Just bake the cake as is and you are sure to love it. Enjoy!!

      Reply
      • Diane

        November 07, 2024 at 11:30 am

        I’m going to make it for my birthday next week. I’ve made carrot cakes before and never had a coconut but this sounds very delicious. My favorite cake carrot and chocolate. I am definitely using this recipe. Thank you so much.

      • Anonymous

        June 23, 2025 at 5:42 pm

        I use self-rising flour, no problems.

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