🥕🍍 Carrot Pineapple Cake with Cream Cheese Frosting
There’s something special about a classic carrot cake — moist, flavorful, and topped with rich cream cheese frosting. Adding crushed pineapple takes this cake to the next level, making it extra tender and naturally sweet. Whether you’re baking for a family gathering, a potluck, or a catering event, this recipe is a guaranteed crowd-pleaser.
For the Cake (12 servings, 9x13 pan)
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/3 cups sugar
1 cup vegetable oil
3 large eggs
2 cups grated carrots (about 4–5 medium)
1 (14 oz) can crushed pineapple, drained (reserve 1 tbsp juice if desired)
2/3 cup chopped walnuts or pecans (optional)
1 tsp vanilla extract
Cream Cheese Frosting
12 oz cream cheese (1 1/2 packages), softened
3/4 cup butter (1 1/2 sticks), softened
4 cups powdered sugar
1 1/2 tsp vanilla extract
1 tbsp pineapple juice (optional)
👩🍳 Directions
Step 1: Prep Your Pans
Preheat oven to 350°F (175°C).
Grease and flour either a large sheet pan (12×18) or two 9x13 pans for the large batch, or one 9x13 pan for the small batch.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine sugar and oil. Beat until smooth.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Step 4: Combine
Gradually fold the dry ingredients into the wet mixture.
Stir in grated carrots, crushed pineapple, and nuts (if using). The batter will be thick and chunky — that’s perfect!
Step 5: Bake
Spread batter evenly into your prepared pan(s).
Bake until a toothpick inserted in the center comes out clean:
Large sheet/9x13 pans: 35–45 minutes
Single 9x13 (small batch): 30–40 minutes
Cool completely in the pan before frosting.
Step 6: Make the Frosting
Beat softened cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, then vanilla, and pineapple juice (if using).
Beat until fluffy and spreadable.
Step 7: Frost and Serve
Spread frosting generously over cooled cake.
Garnish with chopped walnuts, pecans, or a sprinkle of cinnamon, if desired.
🌟 Tips & Variations
Make Ahead: Cake can be baked 1–2 days in advance, wrapped tightly, and refrigerated before frosting.
Storage: Store frosted cake covered in the refrigerator for up to 5 days.
Freezing: The unfrosted cake freezes beautifully. Wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw before frosting.
Decorating Idea: For catering or parties, cut into neat squares and top each with a small frosting rosette and a walnut half.
✨ This cake is rich, moist, and just the right amount of sweet. The pineapple keeps it soft and adds a subtle tropical flavor, while the cream cheese frosting ties everything together.