carrot cake recipe with pineapple
Introduction
This moist and flavorful Carrot Cake Recipe with Pineapple is a delightful twist on the classic dessert. The addition of crushed pineapple brings extra sweetness and moisture, making each bite incredibly rich and tender. Perfect for Easter, birthdays, or whenever you’re craving a spiced cake that’s bursting with texture and taste.
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (with juice, not drained)
- ¾ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Step-by-Step Instructions/Method
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: In another bowl, whisk together the oil, eggs, and vanilla until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 5: Fold in the grated carrots, crushed pineapple (with juice), nuts, and coconut if using.
Step 6: Pour the batter evenly into the prepared pans.
Step 7: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 9: Frost with cream cheese frosting if desired.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Servings
Makes 12 servings
Nutritional Information (per serving)
- Calories: 390
- Carbs: 45g
- Protein: 5g
- Fat: 22g
Storage Instructions
- Store in an airtight container in the refrigerator for up to 5 days.
- This cake also freezes well (unfrosted or frosted) for up to 3 months. Thaw overnight in the fridge before serving.
Pairings/Suggestions
- Best served with a rich cream cheese frosting and a sprinkle of extra nuts on top.
- Pairs wonderfully with hot coffee, chai tea, or a glass of milk.
- Great for holiday tables, brunches, or as a make-ahead dessert for special events.
Seasonal Relevance
This Carrot Cake Recipe with Pineapple is especially popular in the spring and Easter seasons, but it’s equally delicious year-round as a cozy, spiced treat.
carrot cake recipe with pineapple
12
servings20
minutes40
minutes390
kcalThis Carrot Cake Recipe with Pineapple is a moist, flavorful twist on the classic dessert. Packed with shredded carrots, crushed pineapple, and warm spices, it’s the perfect balance of sweet and spiced in every bite—ideal for holidays, birthdays, or any time you want a comforting treat.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup crushed pineapple (with juice, not drained)
¾ cup chopped walnuts or pecans (optional)
½ cup shredded coconut (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the grated carrots, crushed pineapple (with juice), nuts, and coconut if using.
- Pour the batter evenly into the prepared pans.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with cream cheese frosting if desired.
Recipe Video
Notes
- This Carrot Cake Recipe with Pineapple brings an extra level of moisture and sweetness to the traditional carrot cake. The crushed pineapple adds a tropical touch that pairs perfectly with the warm spices and soft texture. It’s a crowd-pleasing dessert that’s perfect for any occasion, especially spring gatherings and celebrations.
FAQs
Q: Can I make this recipe into cupcakes?
A: Yes! This batter makes about 24 cupcakes. Bake at 350°F for 18–22 minutes.
Q: Can I omit the nuts or coconut?
A: Absolutely. Both ingredients are optional and can be left out without affecting the structure of the cake.
Q: Is fresh pineapple okay instead of canned?
A: Canned crushed pineapple with juice is best for consistent moisture, but you can use fresh if you finely chop it and add a bit of juice or water.
Conclusion
This Carrot Cake Recipe with Pineapple combines classic comfort with tropical sweetness for a dessert that’s moist, tender, and unforgettable. Whether you frost it or enjoy it plain, it’s a guaranteed crowd-pleaser!
