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.
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?
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.
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
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!
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:
Zucchini Banana Blender Muffins
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
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
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
- 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.
- I like to shred my own carrots. I do not recommend using pre shredded ones here, since they are a little dry.
- You can shred carrots either with a hand grater or using a shredding blade in your food processor.
- 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.
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...
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. 🙂
Perfect!
Thank you so much!
Hi,
Can I use cake flour and how much in that case?
Thank you
Hi! I have never used cake flour for this cake, I suggest using All purpose Flour for a better texture.
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.
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
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.
thanks!
Can this cake be made in a Bundt pan?
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.
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.....
Fixed, thank you. I am so happy you loved it Lori!
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.
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!
Made this recipe several times, it by far one of the best carrot cake ever
Tried it during the weekend.. amazing recipe, thank you
How much salt ?
My husband is a big carrot cake fan! I will need to show him this.