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Home » Cakes Recipes » Carrot Cake Recipe with Pineapple

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! 

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!
 
4.96 from 43 votes
Print Pin Rate
Course: Dessert
Cuisine: American
US Customary - Metric
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 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 tsp Pure vanilla extract
  • 1 ½ tsp Cinnamon
  • ¼ tsp EACH ground cloves, ground ginger, ground nutmeg
  • 2 Cups All purpose flour
  • ⅛ tsp Salt
  • 2 tsp 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 tsp 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. Summerquilt

    November 05, 2022 at 11:16 am

    5 stars
    My family loves this cake so much that it has replaced pumpkin pie for Thanksgiving. So good!

    Reply
  2. Gina Falkner

    August 13, 2022 at 10:14 pm

    5 stars
    Best carrot cake I’ve ever made and super easy! So moist and flavorful. I added a full cup of raisins and it was great. My husband loved it so much he wants me to make another one. This may be a monthly dessert but if it were up to him, I’d be making it weekly 😉 Definitely a keeper and I’ve already shared it with two others. Thank you

    Reply
  3. Beth

    August 07, 2022 at 7:44 pm

    5 stars
    Awesome recipe!
    Wish i could post pictures.
    Only change for me was I used a little container of heavy whipping cream in the icing, not a tbsp of cream/milk.

    Reply
    • GreedyEats

      August 08, 2022 at 12:55 pm

      Hi Beth! I am so glad this recipe worked for you! You can always tag me in your pictures @greedyeatsblog using #greedyeatsblog hashtag. I would absolutely love to look at them! <3

      Reply
  4. Julie

    December 24, 2021 at 12:41 pm

    5 stars
    My husband loves carrot cake and says this is by far the best one ever!

    Reply
  5. Cindy

    December 07, 2021 at 9:04 pm

    Can I make this into cupcakes? If so, how long and on what temperature? Thank you in advance!

    Reply
    • GreedyEats

      December 09, 2021 at 11:43 am

      Yes, of course! I am unsure of the baking time though. Bake for about 15 mins at 350 deg F and then check with toothpick for doneness and bake until done.

      Reply
  6. Jan Mccrackin

    November 27, 2021 at 10:46 am

    5 stars
    One of the best carrot cakes I have made. Very moist and flavorful

    Reply
    • jill

      October 08, 2022 at 2:59 pm

      I didn't use coconut as I did not have any And baking it in a Spring form cheesecake Pan... So fingers crossed we will see how it turns out.. It's in the oven as I type😁

      Reply
  7. Mary Desaulniers

    November 20, 2021 at 1:31 pm

    Can this be baked in a 9 x 13 pan and for how long please

    Reply
    • GreedyEats

      November 20, 2021 at 2:45 pm

      Sure why not! I am unsure of the baking time though, test with a toothpick for doneness, oven temp would be same.

      Reply
      • Becki

        December 06, 2021 at 10:45 am

        Have you ever used part brown sugar?

      • GreedyEats

        December 09, 2021 at 11:44 am

        No I have not. Let me know how it turns out, if you try it that way though. 🙂

    • Trina

      May 28, 2022 at 5:12 pm

      I just baked this in a 13x9 pan for 45 mins, came out perfect!

      Reply
  8. Margaret

    September 05, 2021 at 2:53 pm

    5 stars
    This looks amazing.
    If I were to add raisins, do you know how that might change any other measurements?
    I'm a total baking newbie... and my husband loves carrot cake with pineapple AND raisins...

    Reply
    • GreedyEats

      September 05, 2021 at 3:44 pm

      Hi Margaret! If you want to eliminate nuts out of the cake and just add raisins, go for 1 cup raisins. If you also want nuts in your cake, put 1/2 cup raisins and 1/2 cup pecans. Hope this helps. 🙂

      Reply
      • Margaret

        September 06, 2021 at 9:34 am

        Perfect!
        Thank you so much!

    • Mina

      September 13, 2021 at 7:16 am

      Hi,
      Can I use cake flour and how much in that case?
      Thank you

      Reply
      • GreedyEats

        September 13, 2021 at 2:03 pm

        Hi! I have never used cake flour for this cake, I suggest using All purpose Flour for a better texture.

  9. Shelly

    August 08, 2021 at 8:14 pm

    5 stars
    I baked this recipe in a lasagna pan and just layered it . I put in Craisins (cranberry) instead of raisins. Everyone was raving how good the carrot cake was. Everyone was grabbing 2 or 3 pieces. I am now making 2 more cakes for 2 different events. I would say this was a big hit. Maybe too good.

    Reply
    • Carrie Andersen

      October 11, 2021 at 12:14 pm

      Have you made it in a Bundt pan before?? If so how long do you bake it?

      Reply
  10. Jo M

    June 18, 2021 at 4:28 am

    Hi. This recipe looks delicious, but I don't like pineapples. How do I omit them? Do I replace them with something else please? Thanks xx

    Reply
    • GreedyEats

      June 18, 2021 at 5:37 pm

      Hi Jo! I have not tried this recipe without pineapples ever. But I love this recipe from Sally- https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/ You might want to have a look.

      Reply
      • Jo M

        June 22, 2021 at 2:38 am

        thanks!

  11. Penny

    June 17, 2021 at 1:50 pm

    Can this cake be made in a Bundt pan?

    Reply
    • GreedyEats

      June 18, 2021 at 5:27 pm

      I don't see why not, but I am not sure about the baking time. Keep checking in short intervals for cake to pass toothpick test. Also don't fill your bundt pan more than 2/3-3/4 full and you will be fine.

      Reply
  12. Lori

    May 31, 2021 at 3:47 pm

    5 stars
    What a great tasting cake! I have made it several times and it’s always great!
    Just a note: in the ingredient list you call for pecans, but in the directions you reference walnuts.....

    Reply
    • GreedyEats

      May 31, 2021 at 9:40 pm

      Fixed, thank you. I am so happy you loved it Lori!

      Reply
    • janz

      July 14, 2021 at 12:05 am

      5 stars
      Great carrot cake recipe. Definitely a keeper!
      I baked 2 layers at 175 degrees and it took 50 min.in my oven.
      I only had dessicated coconut and pineapple rings which I pulsed in the food processor and it worked anyway!
      Not only it tastes amazing, it also looks very pretty.

      Reply
  13. sherri webber

    May 05, 2021 at 9:56 pm

    3 stars
    I've never really enjoyed pineapple in a carrot cake....looks pretty damn good though. Maybe if I chop the pineapple super, super fine...

    This cake just looks too good not try😉

    Great pics btw!

    Reply
  14. Céline

    April 02, 2021 at 12:58 pm

    Made this recipe several times, it by far one of the best carrot cake ever

    Reply
    • Stephanie

      November 20, 2022 at 10:06 pm

      How would I turn this recipe into muffins, not cupcakes?

      Reply
  15. Helene

    March 08, 2021 at 10:25 am

    5 stars
    Tried it during the weekend.. amazing recipe, thank you

    Reply
    • Rebecca

      May 25, 2021 at 2:11 pm

      How much salt ?

      Reply
  16. Neely Moldovan

    March 07, 2021 at 3:35 pm

    My husband is a big carrot cake fan! I will need to show him this.

    Reply
    • Big Dave

      January 22, 2022 at 1:16 am

      Hi, any chance of you giving me the carrot cake 🎂 recipe in grams instead of cup. I don't know what size cup to use. Thank you so much.

      Reply
      • Anonymous

        November 20, 2022 at 10:12 pm

        It looks like no one responded. I don’t know if you tried to make this cake yet or not, but I’ve found that googling the conversions from cups to grams for each item listed works well.

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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