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
- Super Moist – Unlike other carrot cakes, this rich cake is not dry, thanks in part to the addition of juicy pineapple.
- (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.
- 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:
- 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
- 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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The Best Carrot Cake
- 3 eggs
- ½ cup (120g) vegetable oil
- 1¼ cups (300g) caster sugar
- 2¼ cups (360g) self-raising flour sifted
- ½ teaspoon bicarbonate soda sifted
- 2 teaspoons cinnamon sifted
- pinch salt
- 440 g pineapple tin crushed and drained
- 300 g carrots approx 4 medium carrots
- 200 g pecans chopped (or walnuts)
For the cream cheese frosting
- 250 g cream cheese
- ½ cup icing sugar sifted
- 100 g white chocolate melted and cooled
- Preheat oven to 190 degrees celsius (175C if using fan forced). Grease two round cake tins with baking paper.
- Using an electric mixer beat eggs, oil, and sugar until pale.
- With a wooden spoon fold through dry ingredients.
- Add carrot, pineapple and pecans and stir until well combined.
- Pour the mixture equally into the prepared tins.
- Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
- Cool in pan 5 mins before turning onto cake rack.
- To make the frosting, beat cream cheese with icing sugar until well combined and smooth.
- Fold through melted, white chocolate. Spread over cooled cake.
- Thermomix Recipe - click the link in the notes below for my Thermomix Carrot Cake recipe.