Homemade Carrot Cake with Pineapples

This Homemade Carrot Cake with Pineapples Recipe is different from your average cake. It’s the sweet, moist, and utterly delightful dessert you’ve been searching for! Adding pineapples gives this classic a fantastic twist, making the cake moister and more flavorful.

Our chosen ingredients blend perfectly, ensuring every bite has a delicious texture and taste. Carrots and pineapples provide natural sweetness, while spices like cinnamon and allspice add warmth. The crunch of walnuts paired with the creamy icing takes it over. Get ready to fall in love with this amazing combo!

Ingredients & Substitutions

For the Cake:

  • 3 cups carrot, hand-grated (consider pre-packed grated carrots for ease)
  • 2 ½ cups all-purpose flour, plus 1 tablespoon, divided (use gluten-free flour for a gluten-free version)
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder (ensure gluten-free if needed)
  • ½ teaspoon baking soda
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs, room temperature (use flaxseed eggs for a vegan option)
  • 1 cup vegetable oil (or substitute with unsweetened applesauce for a lower-fat option)
  • 3/4 cup raisins (optional, can be omitted)
  • 1 cup crushed pineapple, canned (do not drain for maximum moistness)

For the Icing:

  • 1/2 cup butter (1 sticks) at room temperature (use dairy-free butter for a dairy-free version)
  • 8 oz cream cheese, room temperature (vegan cream cheese can be used as a substitute)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar (ensure it’s vegan if necessary)
  • 2 cups walnuts, crushed (omit or substitute with seeds like pumpkin or sunflower for nut allergies)

These substitutions cater to various dietary needs and preferences, including gluten-free, vegan, dairy-free, and nut-free options. Remember to check labels for severe allergies and choose substitutes according to your dietary requirements. Enjoying a delicious homemade carrot cake with pineapples has never been so inclusive!

Equipment Needed for Homemade Carrot Cake with Pineapples

ingredients for making homemade carrot cake with pineapples on a countertop

Before making this fantastic carrot cake, ensure we have all the right equipment. You’ll also need a few kitchen basics to get started:

  • 3 8-inch (20 cm) round cake pans. These are crucial for baking your layers perfectly.
  • Parchment paper. This helps your cakes release easily without sticking.
  • A box grater. You’ll use this to hand-grate your carrots to the perfect size for mixing into the batter.
  • Two large mixing bowls. One for your dry ingredients and one for your wet ingredients.
  • An electric hand mixer. This makes combining your ingredients a breeze, while ensuring a smooth batter.
  • A rubber spatula. Great for folding in those delicate ingredients like raisins as well as grated carrots.
  • A small bowl. Use this for tossing your raisins in flour to keep them from sinking.
  • A wire rack. You’ll need this for cooling your cakes properly after baking.
  • A serrated knife. This is handy to level your cake layers for a flat, professional look.
  • A serving platter or cake stand. The perfect platform for assembling as well as showcasing your masterpiece.

With these tools ready, you’re all set to make a homemade carrot cake with pineapples that will impress and delight you. Happy baking!

Step-by-Step Directions

Now that you’ve gathered your ingredients and prepped your baking station, it’s time to bring this delicious carrot cake to life. Follow these simple steps, and you’ll go to cake heaven!

  1. Prepare the Pans: Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them lightly with oil or butter, then lining the bottoms with parchment paper. This ensures your cakes will slide out effortlessly once baked.
  2. Mix the Dry Ingredients: In one of your large mixing bowls, whisk together the flour, cinnamon, allspice, salt, baking powder, and baking soda. This combo provides the perfect flavor base and helps your cake rise beautifully.
  3. Combine the Wet Ingredients: In your other large mixing bowl, beat the brown sugar, granulated sugar, and eggs until smooth. Gradually pour in the oil, beating as you go until fully incorporated. This mix is what gives your cake its moist texture.
  4. Bring the Batter Together: Pour the wet ingredients into the dry, mixing until combined. Overmixing can lead to a dense cake, so go easy! Stir in the grated carrots, crushed pineapple (with its juice for extra moistness), and, if using, raisins. This batter will smell heavenly!
  5. Add the Batter to Pans: Divide your cake batter evenly among the prepared pans. Smooth the tops with your rubber spatula to ensure an even bake.

Baking the Homemade Carrot Cake with Pineapples

  1. Bake the Cake: Slide your pans into the oven and bake for 25-30 minutes. You’ll know they’re done when a fork inserted into the center comes out clean. Patience is key—don’t be tempted to open the oven door too often.
  2. Cooling: Once baked, allow the cakes to cool on a wire rack until the pans are cool enough to handle. Then, gently remove the cakes and cool them on the rack. Cooling is crucial for a perfect texture and ease of icing.
  3. Icing: For the icing, beat the butter, cream cheese, and vanilla in a large bowl until smooth. Add the powdered sugar a bit at a time until you’ve got a fluffy, spreadable icing. This luscious topping is what makes our carrot cake truly special.
  4. Assembly: Check your cakes for any domed tops and level them with a serrated knife. Stack your cake layers with a generous amount of icing between each. Once all the layers are in place, cover the entire cake with the remaining icing. For a rustic look, press crushed walnuts along the sides.
  5. Chilling: Pop your cake in the fridge for 30-60 minutes to help the icing set. This makes slicing easier and helps the flavors meld together.

Slice, serve, and enjoy your masterpiece! Congratulations on baking this wonderful homemade carrot cake with pineapples. Now, sit back, enjoy a slice, and soak up all the compliments.

Tips and Tricks for a Perfect Homemade Carrot Cake with Pineapples

a piece of homemade carrot cake with pineapples on a plate  with a fork

Ensuring your carrot cake comes out moist and fluffy starts with not overmixing your batter. Overmixing can lead to a dense cake, so mix until the ingredients are combined. Another tip is to use room temperature ingredients, which helps create a smoother batter that traps air and bakes up lighter. Additionally, incorporating crushed pineapple adds flavor and contributes to the cake’s moistness, thanks to its natural juices.

Frosting Alternatives and Decoration Ideas

If you’re looking for alternatives to the classic cream cheese frosting, consider a simple glaze made from powdered sugar and lemon juice for a lighter option. For a dairy-free alternative, coconut cream can also be whipped into a lush, creamy frosting that pairs beautifully with the carrot cake’s flavors.

Decoration ideas can range from the simple elegance of a dusting of powdered sugar to the creative use of edible flowers, the ones that may be eaten as garnish, vegetables or as a main part of a meal. This also gives your homemade carrot cake with pineapples a fun spring theme. Candied carrots or a drizzle of caramel also add a touch of sophistication. For a playful touch, also consider piping carrot designs with tinted frosting around the edges of the cake.

Storing Recommendations

Store your carrot cake in an airtight container at room temperature for up to two days to keep it fresh. For longer storage, refrigerate the cake, especially if it’s frosted with cream cheese icing. The refrigerator will also keep your cake fresh for up to five days. If you need to store it even longer, consider freezing the unfrosted cake layers. Wrap them individually in plastic wrap and place them inside a freezer bag. They can also be kept frozen for up to three months. Thaw overnight in the refrigerator before frosting and serving. Remember, a well-stored cake means enjoying this delectable treat for days!

Common Mistakes to Avoid

A few pitfalls can affect the result when preparing your homemade carrot cake with pineapples. Here’s how to sidestep them:

  • Overmixing the Batter: It’s crucial to mix your batter just until the ingredients are combined. Overmixing can activate the gluten in the flour, leading to a dense cake rather than a light, fluffy one.
  • Incorrect Oven Temperature Settings: Ensure your oven is properly preheated to the correct temperature. An oven that’s too hot can cause the cake to rise too quickly and then collapse, while an oven that’s not hot enough can result in an undercooked cake. Consider using an oven thermometer to verify your oven’s accuracy.
  • Frosting the Cake Before It’s Completely Cooled: Applying frosting to a still-warm cake can cause the icing to melt and slide off. Allow your cake layers to cool completely on a wire rack before you start the frosting process for best results. This patience pays off in your cake’s appearance and structural integrity.


Creating a homemade carrot cake with pineapples from scratch is an art that combines the warmth of home baking with the delight of sweet, moist layers enveloped in creamy frosting. By following the tips and tricks and avoiding common pitfalls outlined above, you’re well on your way to presenting a dessert that’s as visually appealing as delicious.

So, are you ready to bake something truly special? This carrot cake will impress and satisfy you for a special occasion or family gathering. Remember, baking is as much about the process as the outcome, so take joy in each step, from grating the carrots to spreading the frosting. Happy baking and may your carrot cake be a testament to the love and effort you’ve poured into it.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you think!

Happy cooking and bon appétit!

slice of homemade carrot cake with pineapples on a small plate

Homemade Carrott Cake with Pineapples

This really is the best Carrot Cake you’ll ever bake! It's so easy to make, give it a try.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12


  • 1 9×13 casserole
  • 2-3 8-inch round pans
  • 1 Bundt pan



Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoon cinnamon
  • 1/2 teaspoon nutmeg (or allspice)

Wet Ingredients

  • 2 cups grated carrots
  • 1 cup oil
  • 2 cups sugar
  • 4 eggs
  • 1 cup shredded sweetened coconut
  • 3/4 cup raisins
  • 1 cup chopped nuts optional
  • 1 tsp vanilla
  • 1 cup crushed pineapple with juice

Cream Cheese Frosting

  • 1 stick butter softened, 1/2 cup
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla
  • 3-4 cups powdered sugar


  • top with toasted pecans or coconut if desired


  • Preheat oven to 350 degrees.

For the Cake

  • Whisk together dry ingredients.
  • Mix together wet ingredients in another bowl.
  • Pour wet ingredients into dry ingredients. Mix together with beaters or hand stir.
  • Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. You may prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
  • Bake for 35-40 minutes for the 9×13 and 9-inch pan
    Bake 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
  • Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Cream Cheese Frosting

  • Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar a little at a time and beat until nice and smooth.
  • Invert the cake onto a cake plate or stand.
  • Apply a generous dollop of frosting and spread…
  • Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
  • Refrigerate for an hour before serving for best results.



Nutrition Estimate
Calories: 499kcal | Carbohydrates: 77g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 274mg | Potassium: 267mg | Fiber: 3g | Sugar: 61g | Vitamin A: 3110IU | Vitamin C: 4.6mg | Calcium: 65mg | Iron: 1.6mg
Keyword carrot cake, carrot cake with pineapple

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