Active Time:

30 mins

Total Time:

3 hrs 5 mins

Servings:

This carrot-pineapple cake recipe has the perfect balance of spices and sweetness, with scrumptious texture and crunch coming from fresh carrots and chopped walnuts. And it’s deliciously moist thanks to the canned pineapple (drained, of course, but still plenty juicy).

The perfect finish? Cream cheese frosting adds the tang that complements the acidity and spiced flavors of the cake, guaranteeing every bite is well-rounded—and totally crowd-pleasing.

Learn how to make a carrot-pineapple cake, and offer a new variation of your family's favorite dessert.

Southern Living Carrot Pineapple Cake sliced and ready to serve — Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

Carrot-Pineapple Cake Ingredients

All of the ingredients for this carrot-pineapple cake are widely available at conventional grocery stores. To make the cake, you’ll need:

Baking spray with flour: To coat the baking pan so the cake won't stick.
All-purpose flour: This type of flour provides the right texture and crumb for this cake.
Baking powder and baking soda: These leaveners help the cake rise to a fluffy finish during baking.
Cinnamon: Cinnamon is a classic spice for carrot cake, and it works well with the pineapple, too.
Kosher salt: A bit of salt balances the sweetness of cake.
Ground ginger: Like cinnamon, this spice helps warm up and invigorate the flavor of the cake.
Ground nutmeg: Some will go in the batter for a warm, spicy flavor, and some is used as a garnish.
Light brown sugar: For sweetness and to add a bit of caramel depth.
Granulated sugar: Adds moisture and sweetness to the cake.
Vegetable oil or canola oil: Helps make this cake moist and will keep it moist for a few days if you have leftovers.
Vanilla extract: This baking essential elevates all the flavors.
Eggs: Use large eggs, at room temperature. They mix easily for a better batter.
Can of crushed pineapple: Adds a hint of fruit flavor, along with some great moisture.

Shredded carrots: Freshly shred two medium carrots so you'll get the best flavor and texture.
Toasted walnuts: Chopped and stirred into the batter, plus more for garnish.

To make the cream cheese frosting, you’ll need:

Cream cheese and unsalted butter: Both needs to be set out in advance so they can get to room temperature for easier mixing.
Powdered sugar: Sift the powdered sugar to get rid of lumps. This adds the volume to the frosting.
Vanilla extract: Warms up and enhances the frosting's flavor.
Kosher salt: A bit of salt enhances the sweetness.

Southern Living Carrot Pineapple Cake ingredients — Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

How To Make Carrot-Pineapple Cake

This recipe for carrot-pineapple cake is easy—and easy to follow. Here's a brief outline; the full recipe is further below:

Step 1. Make cake batter: Combine the dry ingredients, then the wet. Fold the dry into the wet, but don't overmix. Then, add the shredded carrots and walnuts.
Step 2. Bake cake: Pour the cake batter into a baking pan coated with cooking spray. Bake until browned and a wooden pick inserted in the middle of the cake comes out clean.
Step 3. Frost cake: Once the cake has cooled completely, make the cream cheese frosting: First combine the butter and cream cheese. Then, add the powdered sugar in batches along with the vanilla and salt. Spread the frosting over the cake. Garnish, if desired.

Can I Use Pineapple Juice Instead of Water in a Cake Mix?

You can use pineapple juice as a one-to-one substitute for water in cake mix. In fact, the acidity and flavor of pineapple is popular in carrot cake and hummingbird cake as a way to keep the cake moist while infusing it with a unique flavor that balances well with the spices and cream cheese icing. This recipe doesn't call for any water, but you can save the discarded juice, freeze it, and use it later.

Carrot-Pineapple Cake Recipe Tips and Substitutions

We made several versions of this cake to get it perfect, so here are a few things we learned along the way:

Sift things: Sifting powdered sugar for the icing helps prevent pesky clumps of sugar.
Spice it up: Shaving fresh nutmeg or adding additional spices on top adds some extra spice and flavor to the creamy, tangy, sweet icing.
Add other spices: Add a pinch of clove for more warm spice notes.
Swap carrots: You can make this recipe using pre-shredded carrots instead of freshly shredded carrots, but this may result in a cake that is slightly less moist.
Drain, but don't squeeze: When you drain the canned pineapple, don’t squeeze out all the juice; it helps contribute added sweetness and moisture to the cake.

Can You Make Carrot-Pineapple Cake Ahead?

You can prepare the cake up to a day before preparing the icing. Just wrap it with plastic wrap until ready to ice it. Frost the cake while it's still chilled, and let it sit at room temperature for about 30 minutes before serving the first slice.

How To Store Carrot-Pineapple Cake

Carrot-pineapple cake can be made and stored in an airtight container in the refrigerator for up to four days. Because it has cream cheese frosting, it cannot be stored at room temperature more than two hours.

More Carrot Cakes and Breads

If you're looking for the perfect carrot cake, we have lots more:

Editorial contributions by Alesandra Dubin.

Ingredients

Cake:

Baking spray with flour
2 1/2 cups (about 10 5/8 oz.) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg, plus more for garnish
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil or canola oil
1 tsp. vanilla extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, drained
2 cups shredded carrots (from 2 medium [4 oz. each] carrots)
3/4 cup chopped toasted walnuts, plus more for garnish

Cream Cheese Frosting:

8 oz. cream cheese, softened
1/2 cup (4 oz.) unsalted butter, softened
4 cups (about 13 oz.) powdered sugar, sifted
1 tsp. vanilla extract
1/4 tsp. kosher salt

Directions

Combine dry ingredients:

Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with baking spray. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl until combined.

Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Finish Cake batter:

Whisk together brown sugar, granulated sugar, oil, vanilla, eggs, and pineapple in a separate medium bowl until combined. Using a silicone spatula, gently fold sugar mixture into flour mixture until just combined, about 2 minutes, being careful not to overmix.

Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Add carrots and walnuts:

Fold carrots and walnuts into bowl until evenly incorporated. Spread batter evenly into prepared baking dish.

Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Bake Cake:

Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 35 minutes. Remove cake from oven, and let cool completely in baking dish on a wire rack, about 2 hours.

Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Combine butter and cream cheese:

In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until combined and creamy, about 3 minutes.

Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Add powdered sugar:

Reduce mixer speed to low; gradually add powdered sugar, vanilla, and salt, beating until combined, about 1 minute, stopping to scrape down sides of bowl as needed. Increase mixer speed to high, and beat until smooth, about 1 minute.

Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Add Frosting to Cake:

Spread Cream Cheese Frosting evenly over cooled Cake. Garnish with additional walnuts and nutmeg.

Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle