Pineapple Carrot Cake with Cream Cheese Frosting
This is the easiest Pineapple Carrot Cake ever! It’s made in a 9×13-inch pan so it can be taken to potlucks and barbecues, plus it feeds a crowd!
Making Carrot Cake with Pineapple
Our family’s go-to recipe for carrot cake is made with canned crushed pineapple, ground cinnamon and ginger, and it’s finished with a tangy cream cheese frosting.
During college, I lived near my aunt, uncle, and cousins, and this pineapple carrot cake made frequent appearances on the dessert table on holidays and at Sunday dinners.
We actually call this our “24 Karat Cake” — but it’s not actually made with 24 carrots! It’s simply so good it’s worth its weight in gold.
Best of all, this recipe is EASY. There are no cake layers to assemble, no special ingredients, and no butter to melt. Make this ultra moist carrot cake for Easter, Mother’s Day, or any gathering you have coming up!
Love carrot cake but don’t want to make an entire cake? Make a batch of carrot cake pancakes to satisfy your carrot cake craving (for now, at least!).
Kitchen Equipment You’ll Need
This no-frills carrot cake is made in a 9×13-inch pan and there’s very little equipment you need otherwise.
- Measuring cups and spoons — A must for any baking recipe.
- 9×13-inch baking dish — I recommend spraying the pan with non-stick spray and lining the bottom with parchment paper.
- Stand mixer — Makes preparing the cake batter and frosting easier. If you don’t have a stand mixer, a large mixing bowl and a whisk will also work.
- Vegetable peeler — The carrots must be peeled before being grated.
- Food processor OR box grater — I suggest grating the carrots yourself using either the shredding disc that came with your food processor, or do it by hand using a box grater (it only takes about 5 minutes to do by hand).
Ingredients for This Recipe
This crushed pineapple carrot cake has two components: the cake itself and the vanilla cream cheese frosting.
For the cake:
- Brown sugar
- Granulated sugar
- Eggs
- Oil (such as canola or vegetable oil)
- Vanilla extract
- Baking soda and baking powder
- Salt, ground cinnamon, and ground ginger
- Carrots
- Canned crushed pineapple
For the cream cheese frosting:
- Powdered sugar
- Unsalted butter
- Cream cheese
- Vanilla extract
- Salt
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Pineapple Carrot Cake
This really is the best carrot cake, both because it’s perfectly spiced and moist, and also because it’s a cinch to make.
- Make the cake batter: Combine the sugars, eggs, oil and vanilla. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and ginger. Add the dry ingredients to the wet. Gently fold the carrots and pineapple into the cake batter by hand using a rubber spatula or wooden spoon.
- Bake the cake: Turn the batter into a greased and lined 9×13-inch baking dish. Bake until the cake is risen, begins slightly shrinking away from the edges of the pan, and is golden brown.
- Make the frosting: Using a stand mixer or handheld mixer, beat together the powdered sugar and softened butter. Add the cream cheese, vanilla, and salt. Beat until smooth.
- Frost the cake: Once the pineapple carrot cake has completely cooled, spread the frosting on top using an offset spatula. Garnish with chopped nuts, if desired.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips and Tricks
- Prefer less frosting? Use just half the recipe and freeze the remainder for a later date.
- Grate the carrots yourself. The pre-shredded carrots sold at the grocery store are fairly dry and won’t make for as moist and springy a carrot cake. You can grate the carrots by hand with a box grater, or you can grate them using a food processor.
- Canned pineapple is a must. Do NOT use fresh or frozen pineapple.
- Drain the pineapple well. I suggest pouring the pineapple into a fine mesh sieve and letting it sit over your sink while you prepare the rest of the cake batter.
- Use room temperature butter and eggs. Room temperature eggs ensures that cake batter cooks evenly in the oven, and the room temperature butter makes for a smoother frosting. I have tutorials on bringing eggs to room temperature as well as how to soften butter quickly.
- Out of baking soda or baking powder? You can make your own baking powder substitute or baking soda substitute in a pinch.
Pineapple Carrot Cake Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can this recipe be used to make a layer cake?
Yes, this recipe can be converted to make a layer cake by using three 8-inch cake pans or two 9-inch cake pans. There is enough frosting for either layer cake.
However, we prefer making this crushed pineapple carrot cake in a 9×13-inch pan because it’s just so much quicker and easier.
Can the oil be substituted?
Yes, we have successfully made this cake by substituting up to half of the oil with plain Greek yogurt or unsweetened applesauce.
Can I add extra spices?
If you prefer a cake that tastes closer to a spice cake with carrot and pineapple in it, you can add 1 teaspoon nutmeg, 1 teaspoon cloves, and 1 teaspoon allspice in addition to the cinnamon and ginger already called for in the recipe.
How can I make the cake cool faster?
To make the 9×13-inch cake cool faster, let it cool in the baking pan for 5 to 10 minutes before inverting it onto a wire rack.
Place the wire rack on a large, rimmed baking sheet and transfer it to the refrigerator for 20 minutes. Do NOT leave it in the fridge for longer than that, because it will dry the cake out.
Do I have to remove the cake from the pan?
No, you can leave the carrot cake in the pan, especially if you have a pretty 9×13 cake pan you’d like to showcase. However, it will take longer to cool this way.
Storage Instructions
Carrot cake should be stored in an airtight container and kept in the refrigerator where it will keep for up to 5 days. It has to be refrigerated due to the dairy in the frosting.
Can carrot cake be frozen?
Yes! Pineapple carrot cake can be frozen with or without the cream cheese frosting on top.
- Unfrosted carrot cake: Wrap the cake in plastic wrap and then aluminum foil and freeze for up to 3 months. You can freeze the cake whole or in slices.
- Frosted carrot cake: Place the cake (whole or in slices) on a parchment paper-lined baking pan. Freeze just until solid (this is called flash freezing), then wrap in plastic wrap and aluminum foil.
- To defrost: Defrost carrot cake overnight in the refrigerator. Always bring refrigerated cake to room temperature before eating for the best experience.
Try This Recipe at Home!
Next time you need an easy carrot cake recipe, give this version made in a 9×13-inch pan a try!
Did you think the cake was perfectly spiced? Leave a comment below and give it a review for others to see what you thought of this recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of pineapple carrot cake!
More Spring Desserts:
Strawberry Fool is basically strawberries and cream taken up a notch! A simple, yet delicious, way to use ripe strawberries!
This Lemon Curd Pavlova is topped with fresh raspberries. You can make lots of mini pavlovas and serve them individually, or make one large pavlova as an elegant dessert centerpiece. Either way, this pavlova dessert is sure to impress!
Raspberry Angel Food Cake Parfaits feature angel food cake pieces layered with lemon curd, fresh raspberries, honey almond whipped cream, and sliced almonds.
In these Basil Balsamic Strawberry Shortcake Parfaits, strawberries soaked in a sweet balsamic, basil syrup are layered with mini almond shortcakes, whipped cream, and sliced almonds for a delicious springtime dessert.
This Lemon Blueberry Bread is studded with juicy blueberries and topped with a simple lemon drizzle.
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Pineapple Carrot Cake with Cream Cheese Frosting
This is the easiest pineapple carrot cake ever! It’s made in a 9x13-inch pan so it’s easy to transport to potlucks and barbecues, plus it feeds a crowd!
Ingredients
Carrot Cake
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 cup neutral oil (such as canola, vegetable, grapeseed, or avocado)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3 cups carrots, peeled and grated
- 1 cup crushed pineapple, fully drained
Cream Cheese Frosting
- 4 cups powdered sugar, sifted
- 1/2 cup unsalted butter, at room temperature
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- pinch sea salt
Cake Garnish
- 1/4 cup chopped pecans or walnuts
Instructions
Making the Carrot Cake Batter
- Preheat the oven to 350 degrees F. Line a 9”x13” baking pan with parchment paper and spray with non stick cooking spray.
- In the large bowl of a stand mixer fitted with the paddle attachment add the sugars, eggs, oil and vanilla extract. Beat on a medium speed until smooth and incorporated.
- In a separate bowl add the flour, baking soda, baking powder, salt, cinnamon and ginger. Whisk to combine.
- Gradually add the flour mixture to the stand mixer bowl, beating on the lowest speed. Stop mixing when you can no longer see streaks of flour. Take care not to over mix.
- Add the shredded carrots and diced pineapple to the mixing bowl. Gently fold the carrots and pineapple into the cake batter by hand using a rubber spatula or wooden spoon.
Baking the Carrot Cake
- Pour the cake batter into the prepared baking pan and place in the middle of the preheated oven.
- Bake for 40 - 45 minutes, or until the cake is risen, slightly shrinking away from the edges of the pan and is golden brown. A toothpick inserted into the middle of the cake should come out clean.
- Remove the cake from the oven and leave to cool in the pan for 10 minutes before inverting onto a wire rack to completely cool.
Preparing the Cream Cheese Frosting
- While the cake cools, prepare the frosting.
- In the large bowl of a stand mixer fitted with the paddle attachment add the sifted powdered sugar and butter, beating on low until combined. Scrape the sides as needed to ensure that all of the sugar and butter are evenly incorporated.
- Next, add the cream cheese, vanilla extract and a generous pinch of sea salt. Keep the mixer on its lowest speed then once all the ingredients are incorporated increase the speed to medium high.
- Beat for 3 - 5 minutes, stopping periodically to scrape the sides down, until the frosting is creamy and smooth. Avoid beating for any longer than 5 minutes or the frosting will lose its shape.
Decorating the Cake
- When the cake has completely cooled, spread the frosting on top using an offset palette knife.
- Scatter over the chopped nuts on top of the cake. Slice, serve and enjoy!
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 474Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 68mgSodium: 265mgCarbohydrates: 62gFiber: 2gSugar: 48gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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