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4.95 from 37 votes

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!
Prep Time10 mins
Cook Time35 mins
Cooling Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 514kcal
Author: Neha


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


  • 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 clovesground gingerground nutmeg
  • 2 cups All purpose flour
  • 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


  • 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.


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. 


Serving: 1Serving | Calories: 514kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Sodium: 197mg | Sugar: 33g