Pineapple Carrot Cream Cake is an incredibly moist, spice-infused dessert that brings a tropical twist to a classic favorite. This simple sheet cake recipe is topped with a thick, velvety layer of tangy cream cheese frosting, making it the perfect treat for any occasion.
Table of Contents
Why You Will Love This Recipe
There are many reasons why this Pineapple Carrot Cream Cake will become a staple in your kitchen. First, the flavor profile is exceptional; the addition of crushed pineapple brightens the warm spices, reminiscent of a traditional hummingbird cake. Second, the texture is perfectly balanced between a dense, moist crumb and a silky, smooth frosting. Finally, because this is baked as a 9×13-inch sheet cake, it is incredibly easy to prepare, frost, and serve without the stress of stacking layers or intricate decorating.
Ingredients
- 2 and 1/2 cups (312g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup (240ml) canola or vegetable oil
- 1 and 1/4 cup (250g) packed light or dark brown sugar
- 1/3 cup (67g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (260g) shredded carrots (about 4 large peeled carrots)
- 1 cup (8 ounces) crushed pineapple, drained
- 1 cup (125g) chopped walnuts
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract (for frosting)
- 1/8 teaspoon salt (for frosting)
Step-by-Step Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set this dry mixture aside.
- In a separate medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Gently fold in the shredded carrots, drained crushed pineapple, and chopped walnuts.
- Spread the batter evenly into the prepared pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, cover loosely with foil.
- Remove the cake from the oven and allow it to cool completely on a wire rack. You can place it in the refrigerator after 45 minutes to speed up the cooling process.
- To make the frosting, beat the softened cream cheese and butter together on high speed until smooth. Add the confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then switch to high speed for 2 minutes until fluffy.
- Spread the cream cheese frosting over the cooled cake. Refrigerate for at least 30 minutes before slicing to help the frosting set.
Expert Tips / Pro Tips
To achieve the best results with your Pineapple Carrot Cream Cake, always grate your carrots fresh. Pre-shredded carrots from the store are often dry and won’t provide the necessary moisture for the cake. Additionally, ensure your crushed pineapple is well-drained so the batter doesn’t become too thin. For the frosting, using full-fat brick cream cheese is essential; whipped or tub cream cheese will result in a runny consistency that won’t hold its shape.
Variations & Substitutions
If you want to lighten the recipe, you can substitute 1/2 cup of the oil with 1/2 cup of unsweetened applesauce. For those who prefer different formats, this batter can be used to make approximately 24-28 cupcakes (bake for 19-22 minutes) or a Bundt cake (bake for 55-70 minutes). If you aren’t a fan of walnuts, feel free to swap them for pecans or omit them entirely. You can also experiment with the frosting by using a brown butter cream cheese frosting for a deeper, nuttier flavor.
Serving Suggestions
This cake is a showstopper for Easter brunch or spring gatherings. For a beautiful presentation, garnish the top with extra chopped walnuts, toasted coconut, or a light dusting of cinnamon. If you want to get creative, you can even use dried pineapple flowers or small marzipan carrots to decorate the surface. It pairs wonderfully with a hot cup of coffee or a cold glass of milk.
Storage, Freezing & Reheating
Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it tightly and it will stay fresh for up to 5 days. For long-term storage, you can freeze the frosted or unfrosted cake for up to 3 months. If freezing, thaw the cake overnight in the refrigerator before serving. While this cake is delicious cold, you can let individual slices sit at room temperature for 20 minutes if you prefer a softer texture.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 26g |
| Saturated Fat | 8g |
| Cholesterol | 75mg |
| Sodium | 280mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 5g |
Pineapple Carrot Cream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set this dry mixture aside.2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg
- In a separate medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.1 cup canola or vegetable oil, 1 1/4 cup packed light or dark brown sugar, 1/3 cup granulated sugar, 4 large eggs, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Gently fold in the shredded carrots, drained crushed pineapple, and chopped walnuts.2 cups shredded carrots, 1 cup crushed pineapple, 1 cup chopped walnuts
- Spread the batter evenly into the prepared pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, cover loosely with foil.
- Remove the cake from the oven and allow it to cool completely on a wire rack. You can place it in the refrigerator after 45 minutes to speed up the cooling process.
- To make the frosting, beat the softened cream cheese and butter together on high speed until smooth. Add the confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then switch to high speed for 2 minutes until fluffy.8 ounces full-fat brick cream cheese, 1/2 cup unsalted butter, 3 cups confectioners’ sugar, 1 teaspoon pure vanilla extract, 1/8 teaspoon salt
- Spread the cream cheese frosting over the cooled cake. Refrigerate for at least 30 minutes before slicing to help the frosting set.
Notes
FAQ
Can I use pineapple chunks instead of crushed pineapple?
Yes, you can use chunks if you prefer larger pieces of fruit throughout the cake. However, crushed pineapple is recommended because it distributes moisture more evenly into the crumb.
Why did my cream cheese frosting turn out runny?
Runny frosting is usually caused by using low-fat cream cheese or cream cheese from a tub. Always use full-fat brick-style cream cheese and ensure your butter and cream cheese are softened but not melted.
Do I need to peel the carrots before shredding?
Yes, it is best to peel the outer layer of the carrots to remove any dirt or bitterness before grating them for the batter.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should also begin to pull away slightly from the sides of the pan.