Pineapple Carrot Cream Cake

The Pineapple Carrot Cream Cake is my answer to every family celebration that needs something easy yet extra special. Sweet carrots and juicy pineapple keep the cake incredibly moist with a hint of spice tying every bite together, while the cream cheese frosting brings irresistible richness. This is the cake my mom always made for spring birthdays and it simply never gets old.

I have baked this for both family Easter brunches and casual weeknight desserts. It always reminds me how the scent of cinnamon and vanilla can fill a kitchen with instant comfort.

Ingredients

• All-purpose flour: gives the cake structure and holds moisture well
• Baking soda and baking powder: make the layers lofty and soft
• Cinnamon: brings fragrant warmth and depth
• Salt: sharpens all other flavors — choose fine sea salt for the best blend
• Granulated sugar and brown sugar: balance sweetness with a hint of molasses
• Large eggs: ensure everything binds together and stay fluffy
• Vegetable oil: keeps the cake tender and moist — opt for a neutral oil for pure flavor
• Vanilla extract: brings a subtle aromatic sweetness
• Grated carrots: are the heart of the cake go for firm carrots and grate finely
• Crushed pineapple: adds juicy tang and natural sweetness drain well for the right texture
• Chopped walnuts: bring a bit of crunch and a richness that pairs beautifully with carrots and pineapple toasted for extra depth
• Cream cheese: gets the frosting thick and tangy let it come to room temperature for easy mixing
• Unsalted butter: adds fluffiness and creaminess to the frosting
• Powdered sugar: sweetens and thickens go for a fresh bag for the smoothest finish
• Pineapple juice: optional but gives a hint of sunshiny flavor to the frosting use the reserved juice from your canned pineapple if possible

Instructions

Preheat and Prepare the Pans:

Butter or spray two nine-inch round pans and line the bases with parchment paper This prevents even the moistest cake from sticking

Mix the Dry Ingredients:

Whisk flour baking soda baking powder cinnamon and salt in a medium bowl Whisk thoroughly so your cake rises evenly

Mix the Wet Ingredients:

In a large bowl whisk both sugars with eggs oil and vanilla until glossy and smooth Add in the carrots and pineapple gently stirring until evenly incorporated

Combine and Bake:

Slowly add the dry ingredients to your wet mixture stirring gently until just combined If using walnuts fold them in Pour the batter evenly into your cake pans making sure each layer is even Bake on the center rack for about thirty to thirty five minutes Test with a toothpick for doneness

Cool the Cakes:

Rest the cakes in their pans for ten minutes then turn out onto a wire rack Carefully peel away parchment and let them cool completely for a perfect crumb

Make the Cream Cheese Frosting:

Beat cream cheese and softened butter together until totally smooth Gradually mix in powdered sugar and beat until fluffy Stir in vanilla and pineapple juice if you want an extra tropical hit Chill briefly if your kitchen is warm

Assemble and Frost the Cake:

Set one cake layer on your plate and spread generously with frosting Top with the second layer and finish the top and sides with more frosting Decorate with extra walnuts or pineapple slices if you like for a festive touch

My favorite part of this cake is the tangy cream cheese frosting which balances the sweetness of the carrot and pineapple so perfectly Sometimes I remember baking it with my mom and sneaking tastes of the frosting before the cake was even cool

Storage Tips

Store your frosted cake tightly covered in the fridge for up to four days The texture gets even better as the flavors meld For longer keeping cut slices and keep them in an airtight container Lining the storage container with parchment helps prevent sticking If you are storing unfrosted cake layers wrap them well in plastic and they will stay fresh for up to two months in the freezer

Ingredient Substitutions

Swap walnuts with pecans or leave them out entirely if you have allergies Crushed pineapple can be subbed for finely chopped apple or pear for a slightly less tropical cake If you want a lighter option use half oil and half unsweetened applesauce in the batter

Serving Suggestions

Serve chilled for a denser texture or at room temperature for a softer bite Try topping each slice with extra fresh pineapple or a dollop of whipped cream It is perfect alongside an afternoon tea or as a bright finish to a spring brunch

Cultural Context

This cake combines classic American carrot cake with a tropical twist found in many Southern and Hawaiian dessert tables The pineapple brings a sunshine flavor popular in coastal baking traditions Cream cheese frosting makes it extra decadent but this type of pairing has roots as far back as 1940s celebration cakes

Seasonal Adaptations

Use fresh pineapple if in season for a fragrant upgrade Try adding a dash of ground ginger in fall for extra warmth Swap in seasonal nuts or seeds such as pumpkin seeds for crunch

Success Stories

My kids ask me to make this cake each Easter and often sneak tastes of the frosting before I finish it I have baked it for bake sales and school events and it never returns home with a single crumb left It is a favorite among family and friends who claim it is the best carrot cake they have ever tasted

Freezer Meal Conversion

To make this a freezer friendly treat bake the cake layers and let them cool completely Wrap each layer tightly in plastic and foil Store for up to two months When ready to serve thaw overnight in the fridge before assembling and frosting freshly

Pineapple Carrot Cream Cake never fails as a celebration dessert. Its classic flavors and rich frosting will brighten up any occasion.

Recipe Q&A

→ Can I use fresh pineapple instead of canned?

Yes, just crush and drain fresh pineapple well to prevent extra moisture in the batter.

→ How do I keep the cake moist?

The combination of oil, crushed pineapple, and carrots ensures a soft and moist texture. Do not overbake.

→ Is walnut addition necessary?

No, walnuts are optional. You can leave them out or substitute with pecans for a nutty crunch.

→ Can cream cheese frosting be made in advance?

Yes, store it in an airtight container in the fridge for up to 2 days. Bring to room temperature before spreading.

→ What is the best way to decorate the cake?

Garnish with chopped walnuts, pineapple slices, or a light dusting of cinnamon for a decorative touch.