If you love moist, flavorful cakes, this Carrot Pineapple Cream Cake will become your new favorite. Combining the natural sweetness of grated carrots, crushed pineapple, and warm spices, this cake delivers the perfect balance of texture and taste. Finished with a rich cream cheese frosting, it’s ideal for birthdays, holidays, or as a simple treat for yourself.
For those who enjoy tropical flavors, you might also love this Pineapple Coconut Cake, which enhances the pineapple element with shredded coconut for a delightful twist.
Table of Contents
Why Add Pineapple to Carrot Cake?
The combination of carrots and pineapple may seem unusual, but it plays a key role in creating a moist and tender crumb. Here’s why it works so well:
- Pineapple adds natural sweetness, reducing the need for excess sugar.
- It enhances moisture, making the cake soft without becoming soggy.
- The slight acidity balances the richness of the cake and frosting.
This cake shares similarities with the indulgent Carrot Cake Cheesecake, which also blends spiced cake with creamy layers for an unforgettable dessert.
Ingredients for Carrot Pineapple Cream Cake Recipe
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240g) grated carrots
- 1 cup (240g) crushed pineapple, drained
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup (40g) shredded coconut (optional)
- ½ cup (75g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
For those looking for a lighter, fruity dessert, try this Spinach and Strawberry Salad, which pairs well with the cake’s flavors.
Step-by-Step Instructions for Carrot Pineapple Cream Cake
1. Prepare the Oven & Cake Pans
- Preheat the oven to 350°F (175°C).
- Lightly coat a 9×13-inch pan(#1 Top Rated, on Amazon) or two 9-inch round pans (available on Amazon)with oil, then dust with flour to prevent sticking.
2. Mix the Dry Ingredients
- In a separate mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt, ensuring an even distribution of ingredients.
3. Combine Wet Ingredients
- In another large bowl, beat together sugar, brown sugar, and oil until well combined.
- Add one egg at a time, ensuring each is fully incorporated before adding the next.
- Stir in vanilla extract, grated carrots, and crushed pineapple.
4. Mix & Fold Together
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If using, fold in nuts, coconut, and raisins.
5. Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- Bake for 35-40 minutes, or until a cake tester or skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting.
How to Make the Perfect Cream Cheese Frosting
1. Beat the Butter & Cream Cheese
- In a mixing bowl, beat cream cheese and butter until smooth and fluffy.
2. Add Powdered Sugar
- Gradually add powdered sugar, beating on low speed until fully incorporated.
3. Add Vanilla Extract
- Mix in vanilla extract, then increase the speed and beat until smooth and creamy.
This frosting is also perfect for other desserts like the No-Bake Eclair Cake, which features a similar creamy texture.
Carrot Pineapple Cream Cake Variations
Want to customize the cake to suit dietary preferences? Here are some variations:
1. Gluten-Free Version
- Use gluten-free all-purpose flour with 1 teaspoon of xanthan gum for stability.
2. Vegan Alternative
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Swap regular dairy products with plant-based cream cheese and margarine for the frosting.
3. Cupcake Version
- Divide the batter into lined muffin tins.
- Bake at 350°F (175°C) for 18-22 minutes.
4. Nut-Free Option
- Skip nuts and add extra coconut or raisins.
For more creative desserts, explore Strawberry Cake, another crowd-pleaser with fresh fruit flavors.
Serving & Storage Tips
- Chill before serving – This enhances the flavors and makes slicing easier.
- Pair with coffee, tea, or vanilla ice cream for a well-rounded dessert.
- Storage:
- Refrigerate in an airtight container for up to five days to maintain freshness.
- Freeze slices individually wrapped for up to 3 months for long-term storage.
If you enjoy longer-lasting desserts, consider baking a Classic Red Velvet Cake, which also stores well.
FAQ About Carrot Pineapple Cream Cake
Can I use fresh pineapple instead of canned?
Yes! Just finely chop fresh pineapple and drain excess juice to avoid excess moisture.
Why did my cake sink in the middle?
Possible reasons include:
- Overmixing the batter creates too much air.
- Underbaking—make sure to check doneness with a toothpick.
- Opening the oven door too early causes temperature fluctuations.
How do I prevent runny frosting?
- Use room-temperature butter and cream cheese (not melted).
- Gradually add powdered sugar to adjust thickness.
Can I make this Carrot Pineapple Cream Cake without oil?
Yes! Replace oil with unsweetened applesauce for a lower-fat version.
Final Thoughts
This Carrot Pineapple Cream Cake is the perfect balance of sweet, spiced, and creamy flavors. Whether for a special occasion or an everyday treat, this cake will impress anyone who takes a bite.
For more delicious dessert ideas, check out this Pineapple and Strawberries Candy, a refreshing fruit-based treat.
Happy baking!