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.
- 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
- 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
- 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.
The carrot pineapple cake recipe, originally published Jan 2018, has been up updated with a few minor tweaks to information and images.
Other delicious cakes you might like: