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.

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5 from 6 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

1x2x3x

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. 

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