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Moist Carrot Cake Recipe with Pineapple and Cream Cheese Frosting

Carrot Cake with Pineapple

A moist oil-based carrot cake filled with grated carrots and crushed pineapple, then covered with creamy vanilla cream-cheese frosting. Optional nuts, coconut, or raisins make this fruit-forward cake easy to customize.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon, optional Ground nutmeg
  • 1 1/2 cups (300 g) Granulated sugar
  • 1 1/4 cups (295 ml) Neutral vegetable oil
  • 4 large Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 2 cups, about 4 medium carrots Finely grated carrots
  • 1 8-ounce can (227 g) Crushed pineapple, well drained
  • 1/2 cup, optional Chopped pecans or walnuts
  • 1/2 cup, optional Sweetened shredded coconut or raisins
Cream-Cheese Frosting
  • 8 ounces (226 g) Cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 4 cups (450–480 g) Confectioners’ sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon, optional Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch pan and line the bottom with parchment if desired; for two 9-inch rounds, grease and line both pans.
  2. Whisk the flour, baking soda, salt, cinnamon, and optional nutmeg together in a medium bowl. This distributes the leavening and spices evenly before they reach the wet ingredients.
  3. In a separate large bowl, whisk the sugar, oil, room-temperature eggs, and vanilla until smooth. Stir the dry ingredients into the wet mixture just until no dry streaks remain.
  4. Fold in the finely grated carrots, thoroughly drained crushed pineapple, and any optional nuts, coconut, or raisins. Keep the mixing gentle so the finished cake stays tender.
  5. Spread the batter evenly in the prepared pan or divide it between the two round pans. Bake a 9 x 13-inch cake for 35–45 minutes, or bake two 9-inch rounds for 30–35 minutes.
  6. Check the center with a toothpick; it should come out clean or with a few moist crumbs. Cool the cake completely, for at least 1 hour, before adding frosting.
  7. Beat the softened cream cheese and butter until smooth. Add the sifted confectioners’ sugar gradually, then beat in the vanilla and optional salt until creamy.
  8. Spread the frosting over the completely cooled cake. If the cake will not be served within a few hours, refrigerate it and bring it out shortly before serving.

Notes

Drain the canned pineapple thoroughly because excess liquid can make the cake gummy. Freshly grate the carrots for the best moisture and texture, and do not overmix after adding the flour. For a stronger pineapple note, add 1–2 tablespoons of reserved drained pineapple juice to the frosting.