The amazing flavor of this Carrot Cake with Pineapple will have you melting in your seat! In this recipe, the spicy, soft cake pairs perfectly with decadent cream cheese frosting. Toss in the pineapple, and this recipe becomes unstoppable.
When it comes to cake, Carrot Cake is definitely my favorite. Well, one of my favorites—it’s so hard to choose.
Out of all the dessert recipes, I always veer towards cake and I have no shame in admitting that.
For some reason, I always start thinking of carrot cake when the weather starts to warm up. Maybe it’s because carrots remind me of Spring? Who knows.
Either way, this cake recipe is delicious and extremely satisfying with its rich flavors. It will be a hit year round, even if you decide to bring it to a holiday get together.
No one has ever denied carrot cake, and I don’t blame them.
If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Carrot Cake with Pineapple
- Prep – Preheat the oven to 350 degrees and grease two 9-inch cake pans and set aside.
- Mix the wet ingredients – Using a large bowl, cream together the sugar and oil before adding in the eggs, and mixing well. Add in the carrot and pecans and mix well one more time.
- Finish the batter – In a separate bowl, combine the dry ingredients remaining and mix together. Combine both the wet and dry ingredients and mix well. Fold in the pineapple.
- Bake – Place the batter in the two prepared pans. Bake for 30 minutes. Remove and let cool completely.
- Make the frosting – Using a mixture, cream together the butter and cream cheese until smooth. Add in the rest of the ingredients except half of the powdered sugar. Mix well, then add in the rest of the sugar and mix again.
- Frost the cake and serve – Place one cake layer down, place frosting on top of it, then place the next cake on top. Frost the entire cake. Chill to set, then slice, serve, and enjoy!
Tips and Variations
Storage – Keep in a cake keeper in a cool, dry spot for up to 3 days. Cover and keep in the fridge for up to a week. Place in an airtight container and keep in the freezer for up to three months.
Reheating – There’s no need to reheat this cake if it’s coming from the pantry. However, if it’s coming from the fridge or freezer, allow it to thaw and come to room temperature on its own before consuming.
Use baking strips – Baking strips are soaked in water then placed around the cake pan so the cake turns out flat on the top. This results in getting to skip the step of leveling off the cake before placing it in layers and frosting it.
Chill the frosting – If you want the frosting to be a bit stiffer when working with it, make it ahead of time and place it in the fridge. Bring it out to warm up about 20–30 minutes before frosting the cake.
Don’t frost a warm cake! – Never frost the cake when it’s still warm. In fact, some people stick their cake in the fridge to help it cool completely before applying the frosting. A warm cake will melt your frosting, and melted frosting becomes very thin and won’t spread over your cake very well.
Garnishing ideas – You can garnish the top of the cake with more chopped pecans, dollops of icing, chunks of pineapple, etc. You could even sprinkle a little cinnamon or nutmeg to add more color.
Carrot Cake with Pineapple FAQs
Can I use butter instead of oil in Carrot Cake?
Butter is a great substitute for oil. You just need a touch more butter if using it in place of oil.
For example, this recipe calls for a cup and a half of oil. This means you’ll want about two cups of butter, or 4 sticks. Melted is the ideal form since oil is in a liquid state.
In my opinion, butter gives more flavor than oil, making the cake richer and more decadent. However, it’s easier and cheaper to use oil.
Either option is great and works wonderfully!
If you decided to give this Carrot Cake with Pineapple a try, please let me know in the comments below or even on social media!
Other Cake Recipes You Might Like
- Caramelised Orange and Cardamom Upside-Down Cake
- Crushed Pineapple Cake
- Cherry Ripe Cake
- Triple Chocolate Honeycomb Cakes
- Honey and Rosemary UpsideDown Fig Cake
While you’re here, don’t forget to grab a copy of my free vegan toolkit. It’s packed with my reader-favorite recipes, cheat sheets, and more.
Carrot Cake with Pineapple
For the Cake:
- Preheat the oven to 350°F and grease two 9-inch round cake pans.
- In a large bowl, cream together the sugar and oil for the cake batter. Add in the eggs and mix well. Add the carrots and pecans, mix well.
- In a separate bowl, combine the flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Mix well.
- Add both bowls together and mix well. Fold in the pineapple very last.
- Divide evenly between the two cake pans and bake for 30 minutes or until a toothpick comes out clean.
- While the cakes are cooling, combine the butter and cream cheese in a bowl for the frosting.
- Using a hand mixer, beat until smooth. Add in the rest of the ingredients, but only 2 cups of the powdered sugar. Beat until fully incorporated, then add the rest of the powdered sugar and beat again.
- Once the cakes are cool, place a layer of frosting on the top of one and place the other cake over the top of it.
- Frost the cake entirely and chill to set.