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!
Recipe
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 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
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.
Anonymous
I use self-rising flour, no problems.
Amber
It was Dee-Lish!
Cathy
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!
C.
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!
Maggie S
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.
Dawn E Hansen
Haven't made this yet, but should the pineapple be in syrup or juice?
GreedyEats
Hi Dawn! This cake uses pineapple in juice. I have mentioned it in recipe ingredients section. Happy Baking!
Jennifer Perez
I used pineapple in Juice. It was delicious!
Emily
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!
GreedyEats
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!
Shannon DS
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.
Kari Woehler
Delicious!!! This was a perfect cake for Easter and everyday for that matter. Thanks for the recipe!!
Marty Outlaw
People love this cake! Perfect recipe. I add times rum soaked raisins and use spiced simple syrup on top of each layer.
Debbie
Marty, how long do you soak your raisin’s in the rum, and what rum do you prefer? I’d love to add those!
Julie
I have made this cake several times for my husband who Loves carrot cake. It is by far his favorite. Thanks!!
Anonymous
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!!!
Wanda
Can you make this cake in a 9×13in pan if so what temp and how long?
GreedyEats
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!
Sarah Hansen
Is it really an 8 ounce can of pineapple?! I'm used to 20 ounce cans. Is that a typo?
GreedyEats
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.
Daryl Eileen Houston
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!!"
Teresa
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 ❤️
Mary
Can I use this same recipe and measurements for cupcakes instead of cake? And what would the baking time be for cupcakes?
GreedyEats
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!!
Rebecca
I want to use fresh ginger, what would you recommend?
GreedyEats
Hi Rebecca! You can use 1/2 teaspoon of minced fresh ginger.
Franci
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 !
GreedyEats
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!!
Diane
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
I use self-rising flour, no problems.