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–+ servings
pineapple carrot cake slice with cream cheese frosting

Pineapple Carrot Cake Recipe (video)

1 hr 30 mins prep + 30 mins cook
16 servings
The best, moist and delicate carrot cake recipe, with crushed pineapple, pecans and cream cheese frosting!

Ingredients 
US Customary - Metric

For Cake Layers:

  • 3/4 cup canola or vegetable oil
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 large eggs
  • 1 cup low-fat buttermilk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp EACH: nutmeg, cardamom
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 2 large carrots, grated
  • 6 oz crushed pineapple, drained

For Cream Cheese Frosting:

  • 2 cups unsalted butter, softened at room temp
  • 16 oz cream cheese, softened at room temp
  • 1 1/2 tsp vanilla extract
  • 3 cups confectioner's sugar
  • pinch of salt
  • 1 tsp cream cheese frosting extract, very optional!

Instructions

For Pineapple Carrot Cake:

  • Preheat the oven to 350F/177C and line three, 8-inch/20-cm baking pans with parchment paper. If using just 2 pans, increase baking time!
  • In a large mixing bowl, combine the oil, eggs, sugar and vanilla. Mix together on high speed for 3 to 4 minutes until the mixture is smooth. Add the buttermilk and mix again for a minute. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, nutmeg, cinnamon and cardamom. Sift the dry ingredients into the cake batter, then mix just until the flour is incorporated; do not overmix.
  • Add the crushed pineapple, pecans and carrots last; stir with a rubber spatula to fold the ingredients into the cake batter. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the cake layers to cool on a wire rack before frosting!

Assembling the Cake:

  • Once cake layers have cooled completely, use a long serrated knife to level the tops, if necessary. Prepare a batch of my 'Cream Cheese Frosting'. Spread a generous amount of frosting between each layer, then smooth the frosting over the top and sides. Transfer any remaining frosting and garnish the top with dollops, using French star tip #8. Watch my video recipe to see how I did it.
  • If desired, garnish the top with caramel sauce, chopped pecans and orange chocolate garnishes. Keep cake refrigerated; remove at least 30 minutes prior to serving. Cake will stand in the fridge for 3 to 4 days.

For Cream Cheese Frosting:

  • Soften the cream cheese and butter at room temperature until slightly soft to touch - not melted or too soft! Place the butter into a stand mixer bowl and use a whisk attachment to whisk the butter. Whisk on high speed for about 5 minutes, scraping down the sides of the mixing bowl often to get all the butter creamed.
  • Add the softened cream cheese next and whisk again for 2 to 3 minutes, scraping down the sides of the mixing bowl often, until the mixture is uniform and smooth.
  • Add the vanilla, optional cream cheese extract, salt and confectioner's sugar. Whisk on low speed first until the sugar is incorporated, then turn the speed up and whisk on high for 2 to 3 minutes, until the frosting is light and fluffy.

Nutrition

Calories: 643kcal | Carbohydrates: 52g | Protein: 6g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 358mg | Potassium: 154mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2438IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg