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Carrot cake with pineapple
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4.34 from 3 votes

Carrot Cake with Pineapple

This is the BEST from-scratch carrot cake recipe! Pineapple makes it SO moist and it's topped with decadent cream cheese frosting.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 697kcal
Author: Stefani


Carrot Cake Ingredients

  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 2 cups finely chopped carrots about 2 large carrots, food processed until the size of couscous
  • 2 cups drained crushed pineapple
  • 2 cups shredded coconut optional
  • 1 cup raisins optional
  • 1 cup chopped pecans optional
  • 1/2 cup unrefined coconut oil
  • 1/2 cup unsalted butter room temperature
  • 4 large eggs
  • 2 cups all-purpose flour

Cream Cheese Frosting Ingredients

  • 16 ounces cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract


Cake Instructions

  • Preheat oven to 350 F.
  • In a large bowl, combine everything but oil, butter, eggs, and flour.
  • Add oil and butter and stir vigorously to combine.
  • Add eggs one at a time, combining well after each addition.
  • Add flour in 2 batches, mixing until just combined.
  • Divide evenly between two 8" round pans lined with parchment paper and greased on the sides.
  • Bake for 50 minutes or until a toothpick comes out dry.
  • Set on a cooling rack.

Cream Cheese Frosting Instructions

  • Use an electric mixer to mix cream cheese and butter until creamy and light, about three minutes on high speed.
  • Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
  • Mix in vanilla until fully integrated.
  • Release cakes from pans, making sure to remove any parchment paper that may have stuck to the bottoms of the cakes.
  • Use an offset spatula to spread a thick layer of frosting on top of one cake.
  • Top with the second cake.
  • Spread the remaining frosting on  top of the cake or use a star tip in a piping bag to pipe rosettes onto the cake. 
  • Leave at room temperature for up to three days or refrigerate for up to one week.


  • Line the baking pans with parchment paper and spray the sides with cooking spray to help the cakes release well.
  • You can use this recipe to make two single layer cakes if you prefer.
  • Leave off any of the optional ingredients.
  • Swap out a different kind of oil if you don't like coconut oil.


Calories: 697kcal | Carbohydrates: 79g | Protein: 6g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 102mg | Sodium: 376mg | Potassium: 426mg | Fiber: 5g | Sugar: 54g | Vitamin A: 3505IU | Vitamin C: 8.3mg | Calcium: 90mg | Iron: 2.1mg