This carrot cake with pineapples recipe is one of my favorite desserts of all time. The way these ingredients come together to create a moist, flavorful, and delicious cake is to die for!
In culinary school, the baking course was not one of my top 5, though it was the tastiest! Baking is a science. It is all about the correct formula of ingredients that creates those special characteristics of any dessert. Luckily I have done the hard part for you. All there is left to do is follow the steps below and remember to have fun!
This simple carrot cake recipe is one of the easiest and will have your family begging you to bake it for every occasion. All the ingredients can be easily found or pre-prepped for you. And you can substitute any of the add-ins to your preference. Although you will find this combination of ingredients to be perfect! 😉
I hope you enjoy this carrot cake recipe with pineapples.
Moist Carrot Cake with Pineapples
The Star Ingredients
Oil
We prefer oil rather than butter in this recipe because the texture of cakes made with oil are more tender (less crumby) and stays moist longer. Even though butter often will add a delicate buttery flavor, we have a collection of fragrant spices in this cake that makes up for it.
Spices
The combination of ground cinnamon, cloves, nutmeg, and ginger creates a warm, flavorful, and homey taste that just makes you feel good inside. They all play an important role, so try not to substitute these out.
Shredded Carrots
The best part of the cake! I actually do not like carrots. This is the only way I have ever eaten them. You can buy them pre-shredded or you can shred them yourself using a grater or food processor.
Crushed Pineapples
Pineapples are part of what gives this cake a wonderful sweetness and moistness. You will be using the juices as well. And no, it won’t make your cake too watery.
Nuts & Coconuts
In this recipe, we mention using chopped pecans, but you can substitute them with walnuts if you want. It gives the cake a nice crunch with the soft texture. It also includes shredded coconut, which I would stick to the listed ½ cup because it can get too chewy with each bite. Or you can choose not to add it.
Tips and Tricks to a Perfect Carrot Cake
- I recommend shredding your own carrots because the pre-shredded tend to be dry. Use the side of the grater with the larger holes.
- Stick with only crushed pineapples. The chunks are too big and won’t be as dispersed in the cake.
- For a more dramatic look, use three 6-inch pans to give the cake a tall and three-layered effect.
- When lining your cake pans with parchment, rub a bit of oil or butter on the pan first to stick the paper on easier.
- When frosting your finished cooled cake, put a thin “crumb coating” layer of frosting on the cake, refrigerate for around 30min, and add a final coat of frosting of your desired thickness. This will give your cake a smooth and bakery-like appearance. Check out this link for an easy step-by-step guide to icing a cake perfectly every time.
- Using granulated sugar instead of powered gives the frosting a sweet flavor without the metallic aftertaste from the cornstarch in powdered sugar.
Moist Carrot Cake with Pineapples Recipe
Equipment
- Three 6 inch pans or Two 8 inch pans
- Stand mixer or Balloon whisk
Ingredients
- 2 cups flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- ¼ tsp each ground cloves, ground nutmeg, ground ginger
- 3 large eggs, room temperature
- ¾ cup buttermilk, room temperature
- ¾ cup vegetable oil, or canola oil
- 1 ½ cup granulated sugar
- 2 ½ tsp vanilla extract
- 2 cups shredded carrots, about 4 large carrots
- 1 8oz can crushed pineapple with juice
- ½ cup shredded coconut
- 1 cup chopped pecans
Cream Cheese Frosting
- 3 8oz packets of cream cheese
- 2 sticks of unsalted butter, 16 Tbsp
- 1 cup granulated sugar
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 350F degrees, and line your cake pans with parchment paper. In a medium bowl, stir flour, baking soda, salt, cinnamon, ground spices until blended.
- In a large mixing bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Next blend in the flour mixture into the mixing bowl. Lastly, add your shredded carrots, crushed pineapple with juice, shredded coconut, and chopped pecans. Mix everything until well combined.
- Pour batter evenly into all cake pans and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Frosting
- In a large bowl, beat cream cheese, butter, sugar, and vanilla together on low. Once all combined, increase the speed to high and mix until the sugar is dissolved and the frosting is light & fluffy.
Assembling the Cake:
- Once cake layers have cooled, place a cake layer down, frost the top, and place another layer on top. And repeat. Frost the rest of the cake and refrigerate until ready to serve.
- When frosting your cooled cake, put a thin “crumb coating” layer of frosting on the cake, refrigerate for around 30min, and add a final coat of frosting of your desired thickness.
Notes
- Shred your own carrots, pre-shredded tend to be dry. Use the side with the larger holes.
- Stick with only crushed pineapples, chunks are too big and won’t be as dispersed in the cake.
- For a more dramatic look, use three 6-inch pans to give the cake a tall and three-layered effect.
- When lining your cake pans with parchment, rub a bit of oil or butter on the pan first to stick the paper on better.
- Using granulated sugar instead of powered gives the frosting a sweet flavor without the metallic aftertaste from the cornstarch in powdered sugar.