Carrot Cake with Pineapple

This carrot cake with pineapple is truly the best! Made with fresh carrots, bursts of juicy pineapple, crunchy nuts, and a sweet cream cheese frosting, it's moist, rich, and absolutely delicious.

I love a sweet, fruity cake, like my Ultimate Baked Lemon Cheesecake, Easy Apple Cake, Gluten-Free Flourless Orange Almond Cake, and this carrot cake with cream cheese frosting is equally as delicious.

Made with plenty of fresh carrots, canned pineapple, pecans, and topped with a cream cheese and white chocolate frosting, it's rich, decadent, and a total crowd-pleaser.

This carrot cake with pecans is super moist and velvety, not at all dry, and is easy enough for even beginner bakers. It's a show-stopper for spring, Easter, or just whenever you need a rich, fruity treat.

Why You're Going To Love This Recipe

1. Super Moist – Unlike other carrot cakes, this rich cake is not dry, thanks in part to the addition of juicy pineapple.
2. (Almost) Foolproof – Even if you're not an advanced baker, this recipe is easy to get perfect the first time and every time! While it does take a bit of time to grate the carrots and mix the ingredients, you will impress your guests with this carrot cake with pecans.
3. Sweet Cream Cheese Frosting – You may have had cream cheese frosting before, but with a bit of melted white chocolate, my version is next level indulgent!

What You Need

For the cake:

• eggs
• vegetable oil
• caster sugar – also known as superfine sugar - this is more finely ground than granulated sugar
• self-raising flour
• bicarbonate soda – also called baking soda
• cinnamon
• salt
• pineapple – from a can, crushed and drained
• carrots – about 4 medium-sized carrots
• pecans – chopped. You can also use walnuts or leave out the nuts entirely if you're allergic.

For the cream cheese frosting:

• cream cheese – use full-fat cream cheese instead of low fat or neufchatel
• icing sugar – also known as powdered sugar or confectioners' sugar
• white chocolate – melted

How To Make The Best Carrot Cake with Pineapple

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Mix The Batter

Use a mixer to beat together the eggs, oil, and sugar, then fold in the dry ingredients with a wooden spoon. Add the carrots, pineapple, and chopped nuts.

Step 2 – Bake The Cake

Pour the batter into greased cake tins and bake until they are golden. Let them cool after baking before putting them on a baking rack.

Step 3 – Make The Frosting & Ice The Cake

Beat the cream cheese with the icing sugar until well combined, then fold into the white chocolate. Spread the frosting over the cooled cake.

Recipe Tips & FAQ

How do I store my carrot cake?

After baking, store your cake in an airtight container in the fridge up to 4 days.

Can this cake be made in advance?

Yes! You can make and frost your carrot cake the day before serving.

How finely should I grate my carrots?

As fine as you can! Use the smallest holes on your box grater, and make sure to freshly grate your carrots instead of buying pre-grated. It takes a bit of extra time, but the flavor is worth it!

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