Pineapple Carrot Cake is super moist and has lots of spice flavor. Made in a 9X13-inch pan, it’s easy to cut into squares and share. The cake is covered in a rich and creamy cream cheese icing.
Pineapple Carrot Cake makes an awesome Spring or Easter cake. This cake is plenty sweet with lots of cinnamon, nutmeg, and ground clove flavor. I also add a few chopped pecans to the batter but you could leave them out or use walnuts instead.
Whenever I publish a layer cake recipe, people always ask if they can bake it in a 9×13-inch pan. For carrot cake, it works really,really well. So much easier to make than a layer cake, but every bit as delicious.
What makes a great Carrot Cake?
- A moist cake. Vegetable oil and the pineapple keep this cake really moist.
- Just the right amount of spice. The spice should enhance the flavor of the cake, not overwhelm it.
- A cream cheese frosting. A must for carrot cake!
What’s great about this cake is there’s no electric mixer needed. Just 2 bowls and a whisk.
Crushed pineapple is used for this recipe. It gives the cake a little extra flavor and adds moisture, but doesn’t change the texture or the flavor too much.
If you’re looking for an easy, delicious Easter cake, this Pineapple Carrot Cake is it.
More Cakes Great For Easter
Pineapple Carrot Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots (about 5 to 6)
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup chopped pecans
- 1/2 cup butter (1 stick), softened
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (16-ounce) package powdered sugar
- 2 tablespoons heavy cream or half-and-half
- Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.
- In a medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla.
- Pour wet ingredients into dry ingredients. Stir until combined.
- Fold in carrots, pineapple, and pecans. Pour batter into prepared pan.
- Bake 40 to 45 minutes. Let cake cool completely.
- Using an electric mixer, beat butter and cream cheese until smooth.
- Beat in the vanilla.
- Beat in powdered sugar 1 cup at a time, adding the 2 tablespoons of cream as needed to thin it.
- Spread frosting on cake. Store in refrigerator.
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Recipe adapted from Together as Family
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6 thoughts on “Pineapple Carrot Cake”
Cake tasted really good but it was dry! I’m not sure why. I put the oil and pineapple in the correct amounts and baked 40 min. Was disappointed.
Can I make this cake without spices?
This cake was so easy to make!
It’s going to be end of mine day, but before ending I am reading this impressive piece of
writing to increase my know-how.
I am impressed with the number of servings slider that adjusts the amount of ingredients to the selected number of servings. Really cool.
I also like that you provide weight and volume measurement, not just a can, jar, or bag of something.
I notice that the size of pan remains constant despite use of the slider. Halving the recipe would half the thickness of the batter.
The thinner amount of batter would bake faster than the original cake thickness.
Halving the recipe and maintaining the thickness of the cake would require a 7.6″ square pan, but 8×8′ would be close enough.
Made this for morning tea, absolutely delicious everyone loved it. Definitely make again. Makes a big though.