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!

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.

Print Recipe Pin

Rate this recipe here

5 from 4 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 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/8 tsp allspice
• 3 eggs
• 1 tsp 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. 

Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

Other delicious cakes you  might like:

Best Banana Cake with Chocolate Icing Recipe

This is the best banana cake we've ever eaten! The chocolate buttercream icing is perfect with this cake. Super moist and scrumptious - a real winner!

Get the recipe Print

Orange Polenta Cake (gluten free) Recipe

This golden gluten free Orange Polenta Cake is moist, rich and bursting with zesty orange flavor. Serve with whipped cream or yogurt. Easy and delish!

Get the recipe Print

Apple Cake with Caramel Sauce Recipe

This moist apple cake with caramel sauce is a wonderful celebration of Fall. Laden with apples and drizzled with a silky sauce, it's a real crowd-pleaser.

Get the recipe Print

Moist Lemon Blueberry Loaf Recipe

Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.

Get the recipe Print

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