Pineapple Carrot Cake with Cream Cheese Frosting

What is Pineapple Carrot Cake?

This carrot pineapple cake is incredibly moist, warmly spiced, and topped with a sweet-tangy cream cheese frosting. The crushed pineapple adds natural sweetness and helps keep the crumb super tender, while the carrots provide color and texture.

It’s the birthday cake I asked for every year as a kid. My mom would often double the recipe and bake it as a sheet cake to feed our big familia. Whether you serve it as a layer cake, cupcakes, or a bundt, this cake is always a crowd-pleaser.

With only 25 minutes of active prep time, this pineapple carrot cake comes together easily—no mixer required until it’s time for frosting. Most of the ingredients are pantry staples, making it perfect for whipping up whenever the craving strikes.

For a little crunch, I love adding chopped pecans to the batter, but you can skip the nuts or use walnuts if you prefer.

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Ingredients & Substitutions

Making the best carrot cake doesn’t require many special ingredients. Here’s what you’ll need:

• Eggs & Egg White – Room temperature eggs blend more easily into the batter.
• Granulated Sugar – You can substitute a cup-for-cup sugar alternative if preferred.
• Vegetable Oil – Or use another neutral oil like canola, grapeseed, or peanut oil.
• Ground Cinnamon & Nutmeg – Classic carrot cake spices; swap in pumpkin pie spice if needed.
• Salt – Adjust based on your type of salt (table, kosher, or sea salt).
• Baking Powder & Baking Soda – Both are essential for proper rise.
• All-Purpose Flour – Cake flour or a gluten-free cup-for-cup blend can be used.
• Grated Carrots – No need to peel; grate with a box grater or food processor.
• Crushed Pineapple – Adds moisture and sweetness. Blitz chunks or rings if needed.
• Crushed Pecans – Optional but recommended. Walnuts or no nuts are also fine.
• Unsalted Butter – For the frosting. Plant-based butter works if needed.
• Cream Cheese – Full-fat gives the best texture; dairy-free alternatives are okay.
• Vanilla Extract – Pure extract, vanilla paste, or powder all work.
• Confectioner’s Sugar – Also called powdered sugar. Make your own if needed.
• Milk – Whole milk or unsweetened dairy-free milk.

Note: The full list of ingredients and instructions is available in the printable recipe card below.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Decorate it: Add pineapple flowers or carrot rosettes for a beautiful finish inspired by Hummingbird Cake.

Change the pan: Use a bundt pan, sheet pan, or loaf pans instead.

Cupcake version: Makes about 24 standard cupcakes.

Add-ins: Mix in raisins or shredded coconut (keep total add-ins to 1½ cups).

Make it a tall layer cake: Double the recipe or slice each round in half.

How to Make Pineapple Carrot Cake

This easy carrot cake recipe is simple enough for beginners:

Step 1: Prep. Preheat oven to 350°F. Grease two 9-inch round pans. Optional: Line with parchment.

Step 2: Mix wet ingredients. In a bowl, whisk eggs, egg white, sugar, and oil.

Step 3: Combine dry ingredients. In another bowl, whisk flour, spices, baking powder, baking soda, and salt.

Step 4: Make batter. Add wet to dry and stir until just combined. Fold in carrots, pineapple, and pecans.

Step 5: Bake. Divide batter into pans. Bake 30–35 minutes or until a toothpick comes out clean.

Step 6: Cool. Cool in pans 5 minutes. Remove and let cool completely on wire racks.

Step 7: Make frosting. Beat softened butter, cream cheese, and vanilla. Slowly add powdered sugar. Thin with milk if needed. Don’t make it too thin or it will slide off the cake!

Make-Ahead Tip: Frosting can be made, covered, and refrigerated for up to a week in advance of frosting. Simply allow it to come to room temperature and give it a quick beating before continuing to assemble the carrot cake.

Step 8: Assemble. Spread frosting between layers, on top, and sides. Garnish with extra pecans.

Storage Instructions

• Room Temperature: Unfrosted cake layers can be wrapped and stored up to 2 days.
• Refrigerator: Frosted cake lasts up to 5 days in an airtight container.
• Freezer: Freeze unfrosted layers up to 1 month. Wrap tightly in plastic and foil.

Frequently Asked Questions

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If you tried this Pineapple Carrot Cake with Cream Cheese Frosting or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below!