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Carrot and Pineapple Cake

This is a crowd-pleasing, super moist carrot and pineapple cake packed with extra flavor from walnuts, coconut and a classic cream cheese icing.  And the whole cake is mixed with a wooden spoon!

Super Moist Carrot and Pineapple Cake loaded with carrots, pineapple walnuts, and coconut and topped with a classic cream cheese icing

I got this recipe a long time ago from a colleague in Montreal.  Although she’s a dietitian and this cake has a lot of healthy ingredients, it’s not exactly low calorie. Oh well. Nevertheless, it’s a delicious carrot pineapple cake and you can skip the cream cheese icing if you really want to (it’s great without it too). For what it’s worth, I reduced the sugar by 1/2 cup and the oil by 1/4 cup from the original recipe.

I checked a bunch of other highly rated carrot and pineapple cake recipes on the internet (as usual)  – all very similar. The closest one I found is from allrecipes.  I loved that I didn’t have to drag out any equipment to make this cake.  Just mix everything together with a spoon.  I did, however, use my food processor to make the icing in 2 minutes – love that.

If you love carrot cake, you’ll love this one.  The pineapple adds a touch of pineapple flavor (not overwhelming at all) and seriously enhances the moistness.

Tailor To Your Taste

  • Shred an apple with the carrots and add it to the batter. Even more healthiness!
  • Add a bit more allspice or a pinch of ground cloves if you like those spices.
  • Leave out the walnuts.
  • Instead of cream cheese icing, serve it plain or with an orange glaze.
  • Instead of using a a flat 13 x 9 inch pan, you can use two round 8 x 8 inch pans and make a double layer cake.  Or, cut the 13 x 9 inch cake in half for a square double layer cake.

Shortcuts

  • You can buy pre-shredded carrots, but they tend to be much drier, so if you have the time, use fresh carrots and shred them with a hand grater or in the processor.
  • Leave out the cream cheese icing.

Make Ahead Carrot and Pineapple Cake

  • This cake will keep will in the fridge (iced or not iced), covered, for several days.
  • You can also freeze it for up to 3 months. Bring to room temperature before serving.
Carrot and Pineapple Cake loaded with cream cheese icing on a plate with carrots behind it.
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4.91 from 11 votes

Carrot and Pineapple Cake

This is a crowd-pleasing, super moist carrot and pineapple cake packed with extra flavor from walnuts, coconut and a classic cream cheese icing.  And the whole cake is mixed with a wooden spoon!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 15
Author: Cheryl

Ingredients

  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups shredded carrots (or a bit more) ~3 large carrots shred with processor or grater
  • 1 cup flaked or shredded coconut
  • 1 cup (or 3/4 cup) crushed pineapple, drained ( 8-10 ounce can). You can also chop canned or fresh pineapple chunks.
  • 1 cup chopped walnuts
  • 1 cup raisins (optional)

Cream Cheese Icing

  • 1 package cream cheese, 8-ounce (light is fine)
  • 1/4 cup butter (1/2 stick)
  • 2 cups icing (confectioners) suger

Instructions

  • Preheat oven to 350F and gather all ingredients. Grease (or spray with oil) and flour a 9 x 13 inch pan.
  • MAKE BASIC BATTER: Stir together flour, baking soda, baking powder, salt, cinnamon and allspice in a large mixing bowl. Add sugar, eggs, oil and vanilla. Combine well with a wooden spoon.
  • ADD BULK INGREDIENTS TO BATTER: Add to bowl the carrots, coconut, walnuts, pineapple and raisins (if using). Combine everything well with wooden spoon.
  • BAKE: Pour batter into 13 x 9 inch pan. Bake for 35-40 minutes or until toothpick/cake tester comes out clean. Cool on rack or transfer to freezer uncovered for 40 minutes (I do this with banana cake and it comes out super moist - so does carrot cake).
  • MAKE ICING: While cake is baking or cooling, make icing. With processor - add icing ingredients and process on high until smooth, about 1-2 minutes, scraping sides down once or twice. Alternatively, with electric beater - cream butter and cream cheese until smooth. Add icing sugar and continue beating for 2 minutes.
  • FINISH AND SERVE: Ice cake and garnish, if desired, with chopped walnuts, shredded carrot or chopped pineapple.

Notes

Make Ahead: This cake will keep will in the fridge (iced or not iced), covered, for several days. You can also freeze it for up to 3 months. Bring to room temperature before serving. 
 
Nutrition values are estimates and include light cream cheese and no raisins. 

Nutrition

Nutrition Facts
Carrot and Pineapple Cake
Amount Per Serving
Calories 482 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 18g113%
Trans Fat 1g
Cholesterol 49mg16%
Sodium 451mg20%
Potassium 183mg5%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 40g44%
Protein 6g12%
Vitamin A 2274IU45%
Vitamin C 2mg2%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

The carrot pineapple cake recipe, originally published Jan 2018, has been up updated with a few minor tweaks to information and images.

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4 Comments

  1. 5 stars
    I served this to my 11 Bunco buddies, and wow, did they love it! My husband is happily finishing up the left overs now.

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