Name: Moist Pineapple Carrot Cream Cake for Tropical Bliss
Prep time: 20 min
Cook time: 35 min
Total time: 85 min
Ingredients: 2 cups all-purpose flour (Can substitute with a gluten-free flour blend for a gluten-free version.); 1.5 teaspoons baking soda (Acts as a leavening agent for that perfect rise.); 1 teaspoon baking powder (Boosts the cake's fluffy texture alongside baking soda.); 1 teaspoon cinnamon (Adds warmth and depth to the flavor profile.); 0.5 teaspoon salt (Enhances the cake's overall taste.); 0.75 cups granulated sugar (Balances sweetness and moisture perfectly.); 0.75 cups brown sugar (Infuses the cake with moisture and a richer flavor.); 3 large eggs (Make sure they are at room temperature for easy mixing.); 1 cups vegetable oil (For a lighter version, substitute half with unsweetened applesauce.); 1 teaspoon vanilla extract (Elevates the overall flavor with fragrant notes.); 2 cups grated carrots (Freshly grated is the way to go; skip pre-shredded.); 1 cups crushed pineapple, drained (Drain thoroughly to prevent the cake from becoming soggy.); 0.5 cups chopped walnuts (optional) (Feel free to substitute with pecans or omit for a nut-free option.); 8 oz cream cheese, softened (Creamy base that makes the frosting rich and delicious.); 0.5 cups unsalted butter, softened (Adds an extra layer of richness to the frosting.); 2 cups powdered sugar (Sweetens the frosting and gives it a nice thickness.); 1 teaspoon vanilla extract (Flavors the frosting beautifully.); 1 tablespoon pineapple juice (optional) (Boosts tropical flavor in the frosting.)

Have you ever tasted a slice of summer on a plate? This Moist Hawaiian Pineapple Carrot Cream Cake is precisely that—a delightful fusion of tropical flavors that dances on your palate. With the enticing sweetness of pineapple and the comforting earthiness of carrots, this cake is a beginner-friendly masterpiece that’s bound to impress. You’ll love how effortlessly it comes together, giving you more time to savor each moist bite layered with rich cream cheese frosting. Perfect for gatherings or a cozy afternoon treat, this cake doubles as a crowd-pleaser and a refreshing escape from your usual dessert routine. Are you ready to bring a piece of paradise to your kitchen? Let’s get baking!

Why Is This Cake a Must-Try?

Tropical Delight: Each bite of this Pineapple Carrot Cream Cake transports you to a sunny paradise, blending sweet pineapple with the wholesome goodness of carrots.

Beginner-Friendly: Perfect for novice bakers, this recipe requires minimal skills while delivering maximum flavor.

Moist & Flavorful: With a super moist texture, the cake pairs beautifully with the rich cream cheese frosting, creating a decadent treat you can’t resist.

Versatile Serving Options: Enjoy it as a dessert after dinner, at brunch, or as an afternoon snack alongside coffee or tea.

Make Ahead: This cake stores well and even tastes better the next day, allowing you to prepare it in advance for gatherings.

Why not complement this treat with a refreshing drink or serve alongside your favorite cookies for an unforgettable experience? You might also love our Garlic Shrimp Pasta for a delightful meal before indulging in this heavenly cake!

Pineapple Carrot Cream Cake Ingredients

For the Cake

2 cups (250g) all-purpose flour – Provides structure to the cake. Can substitute with a gluten-free flour blend for a gluten-free version.
1 ½ teaspoons baking soda – Acts as a leavening agent for that perfect rise.
1 teaspoon baking powder – Boosts the cake’s fluffy texture alongside baking soda.
1 teaspoon cinnamon – Adds warmth and depth to the flavor profile.
½ teaspoon salt – Enhances the cake’s overall taste.
¾ cup (150g) granulated sugar – Balances sweetness and moisture perfectly.
¾ cup (150g) brown sugar – Infuses the cake with moisture and a richer flavor.
3 large eggs – Binds ingredients together and adds required moisture. Make sure they are at room temperature for easy mixing.
1 cup (240ml) vegetable oil – Keeps the cake moist and tender. For a lighter version, substitute half with unsweetened applesauce.
1 teaspoon vanilla extract – Elevates the overall flavor with fragrant notes.
2 cups (220g) grated carrots – Essential for adding moisture and natural sweetness. Freshly grated is the way to go; skip pre-shredded.
1 cup (200g) crushed pineapple, drained – Infuses tropical flavor and additional moisture. Drain thoroughly to prevent the cake from becoming soggy.
½ cup (50g) chopped walnuts (optional) – Adds a delightful crunch. Feel free to substitute with pecans or omit for a nut-free option.

For the Cream Cheese Frosting

8 oz (226g) cream cheese, softened – Creamy base that makes the frosting rich and delicious.
½ cup (115g) unsalted butter, softened – Adds an extra layer of richness to the frosting.
2 cups (240g) powdered sugar – Sweetens the frosting and gives it a nice thickness.
1 teaspoon vanilla extract – Flavors the frosting beautifully.
1 tablespoon pineapple juice (optional) – Boosts tropical flavor in the frosting.

With these ingredients for your Pineapple Carrot Cream Cake, you’re setting yourself up for a delicious bake that’s sure to brighten any occasion! Happy baking!

Step‑by‑Step Instructions for Pineapple Carrot Cream Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare two round cake pans by greasing them with butter and dusting with flour, or lining them with parchment paper for easy removal. This set-up ensures that your Pineapple Carrot Cream Cake bakes evenly and comes out effortlessly.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together ¾ cup granulated sugar, ¾ cup brown sugar, and 3 large eggs until the mixture is smooth and well-combined. Add in 1 cup vegetable oil and 1 teaspoon vanilla extract, continuing to whisk until everything is thoroughly blended. This deliciously sweet base forms the foundation of your moist cake.

Step 3: Incorporate the Carrots and Pineapple
Gently fold in 2 cups of freshly grated carrots and 1 cup of well-drained crushed pineapple into your wet mixture. Stir carefully to combine, ensuring the sweet and tangy flavors are evenly distributed. The carrots and pineapple enrich the batter, making your Pineapple Carrot Cream Cake fruity and wonderfully moist.

Step 4: Combine Dry Ingredients
In another bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Gradually add this dry mixture to the wet ingredients, folding gently. Be careful not to overmix; you want to see a few lumps for a tender texture.

Step 5: Add Nuts (if using)
If you’re using them, gently fold in ½ cup of chopped walnuts at this stage. This step adds a delightful crunch to your cake. Whether your Pineapple Carrot Cream Cake has nuts or not, make sure the batter remains slightly thick but well combined before moving on to the next step.

Step 6: Bake the Cake
Divide the cake batter evenly between the prepared pans. Place the pans in the oven and bake for 30-35 minutes. You’ll know your cake is done when a toothpick inserted in the center comes out clean. The sides should just start to pull away from the edges, creating a beautiful golden hue.

Step 7: Prepare the Cream Cheese Frosting
While the cake cools, prepare your frosting. In a mixing bowl, beat together 8 oz softened cream cheese and ½ cup softened unsalted butter until creamy and smooth. Gradually add 2 cups powdered sugar, mixing until the frosting is fluffy and well-combined.

Step 8: Flavor the Frosting
Stir in 1 teaspoon vanilla extract and, if you’d like, 1 tablespoon of pineapple juice to enhance the tropical flavor. This deliciously rich cream cheese frosting will perfectly complement the moist layers of your Pineapple Carrot Cream Cake, elevating it to a whole new level of delight.

Step 9: Assemble the Cake
Once the cake layers are completely cooled, place one layer on a serving plate and generously frost the top. Carefully set the second layer on top and continue to frost the top and sides of the cake. This will create a beautifully decadent layer of frosting that’s sure to impress your guests.

Step 10: Garnish and Serve
For a final touch, garnish your Pineapple Carrot Cream Cake with walnuts or pineapple slices on top. This adds visual appeal and a delicious crunch, making it even more inviting. Slice and serve this delightful cake at gatherings or as a sweet treat for yourself—you deserve it!

Expert Tips for Pineapple Carrot Cream Cake

Fresh Ingredients Matter: Always use freshly grated carrots and well-drained pineapple for maximum moisture and flavor in your cake.
Avoid Overmixing: Mix the batter just until combined. Overmixing can lead to a dense texture—remember, you want that lightness in your Pineapple Carrot Cream Cake!
Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. This helps them combine more smoothly with the other ingredients, resulting in a better texture.
Chill Your Frosting: Refrigerate the cream cheese frosting for about 15 minutes before spreading. This makes it easier to work with and achieve a beautiful finish.
Check for Doneness Early: Start checking your cake a few minutes before the suggested baking time. A toothpick inserted in the center should come out clean but moist for the best results.

What to Serve with Moist Hawaiian Pineapple Carrot Cream Cake

Indulging in a slice of this delightful cake beckons for perfect pairings to enhance your experience.

Creamy Coconut Ice Cream: The tropical flavor of coconut complements the cake’s pineapple perfectly, adding a luscious creaminess to each bite.
Fresh Fruit Salad: A vibrant mixture of tropical fruits like mango, kiwi, and berries can brighten your plate, balancing the cake’s sweetness with refreshing acidity.
Herbal Iced Tea: A glass of iced mint or hibiscus tea adds a touch of herbal freshness, cooling the palate and enhancing the tropical vibes.

For a special treat, transform your gathering into a tropical fiesta with these pairings. The combination of flavors can create magic, bringing each element of summer alive on your table.

How to Store and Freeze Pineapple Carrot Cream Cake

Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days to maintain its moisture and flavor. Ensure it’s well-wrapped to avoid any drying out.

Freeze: Wrap individual slices of the Pineapple Carrot Cream Cake tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.

Defrost: To enjoy, remove a slice from the freezer and let it thaw in the fridge overnight. For a quick fix, you can defrost it at room temperature for a couple of hours.

Reheating: If you’d like to warm the cake slightly, microwave it for 10-15 seconds. Enjoy the delightful flavors fresh out of the microwave!

Pineapple Carrot Cream Cake Variations

Feel free to explore these delightful twists on the traditional recipe for a personal touch that enhances the experience!

Nut-Free: Omit walnuts for a delicious nut-free cake that everyone can enjoy.
Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake suitable for gluten-sensitive friends.
Sheet Cake Version: Bake in a 9×13-inch pan for an easier serve-and-share option at gatherings.
Tropical Twist: Add ½ cup of shredded coconut to the batter for an extra layer of tropical flavor. You’ll love how this enhances the cake’s overall sweetness while complementing the pineapple.
Zesty Addition: Incorporate the zest of one lemon for a vibrant citrus touch that balances the cake’s sweetness. The slight tanginess will awaken your palate!
Healthier Version: Substitute half the vegetable oil with unsweetened applesauce to create a lighter, lower-calorie cake. It retains moisture and flavor without compromising taste.
Fruity Frosting: Mix in ½ cup of crushed fresh strawberries or bananas into the cream cheese frosting for a fruity twist that adds a unique flavor profile. Your guests will be surprised and delighted by this unexpected addition!
Spicy Kick: Increase the cinnamon to 2 teaspoons or add a pinch of nutmeg for warm, fragrant notes that deepen the cake’s flavor, making each bite even more comforting.

With these variations, you can transform your Pineapple Carrot Cream Cake into something uniquely yours! Enjoy pairing it with a cup of coffee or tea, or try it with our scrumptious Garlic Baby Potatoes for a wonderful meal before diving into dessert!

Make Ahead Options

This Moist Hawaiian Pineapple Carrot Cream Cake is a fantastic choice for meal prep, as it can be prepped up to 24 hours ahead of time! You can bake the cake layers in advance and store them tightly wrapped in plastic wrap in the refrigerator to maintain freshness. Additionally, you can prepare the cream cheese frosting and refrigerate it; just give it a good stir before spreading. For the best results, frost the cake just before serving to prevent sogginess, allowing each slice to retain its deliciously moist texture. This way, you’ll have a delightful dessert ready to impress whenever you need it, saving you precious time on busy days!

Pineapple Carrot Cream Cake Recipe FAQs

What is the best way to select ripe pineapples for this cake?
Absolutely! When selecting pineapples, look for ones that are plump and slightly soft to the touch, with a sweet aroma at the base. The skin should be vibrant and golden, avoiding any with dark spots or excessive browning. A ripe pineapple will yield a juicy flavor that significantly enhances your Pineapple Carrot Cream Cake.

How should I store leftover Pineapple Carrot Cream Cake?
Very! To preserve the freshness, store leftover cake in an airtight container in the refrigerator for up to 5 days. Make sure to cover it properly to prevent it from drying out. If you have some pieces left, a slice of wax paper can help as an additional layer beneath the lid.

Can I freeze Pineapple Carrot Cream Cake?
Absolutely! To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply move a slice to the fridge overnight to thaw or leave it at room temperature for a couple of hours.

Why does my cake seem dense or fail to rise?
Ah, common troubleshooting! If your Pineapple Carrot Cream Cake didn’t rise as expected, it could be due to expired baking soda or baking powder, which are essential for leavening. Also, ensure you didn’t overmix the batter, as that can lead to a dense texture. Always gently fold your dry ingredients into the wet components until just combined.

Can people with nut allergies enjoy this cake?
Certainly! The recipe includes chopped walnuts as an optional ingredient. If you’re baking for someone with nut allergies, simply omit the walnuts altogether. The cake remains deliciously moist and flavorful, thanks to the pineapple and carrots, without the added nuts.

Can I make substitutes for dietary restrictions?
Absolutely! For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking blend. If you’re looking for a lighter cake, consider replacing half of the vegetable oil with applesauce. This not only cuts down on calories but also keeps your Pineapple Carrot Cream Cake beautifully moist!