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.

Carrot cake with pineapple

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.

Carrot cake with pineapple topped with cream cheese frosting

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!
A slice of carrot cake with pecans being lifted from a cake

What You Need

For the cake:

  • eggs
  • vegetable oil
  • caster sugar – more finely ground than granulated sugar, you can make your own with regular sugar and a blender.
  • 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.

Carrot cake cooling 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.

Carrot cake with cream cheese frosting on top

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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A serve of iced carrot cake on a square white plate

The Best Carrot Cake

This carrot cake is made with fresh carrots, bursts of juicy pineapple, crunchy nuts, and a sweet cream cheese frosting.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: Cake
Keyword: Carrot Cake with Cream Cheese Frosting
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 serves
Calories: 636kcal

Ingredients

  • 3 eggs
  • ½ cup (120g) vegetable oil
  • cups (300g) caster sugar
  • 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

Instructions

Conventional Method

  • 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 Method

  • Preheat oven to 190 degrees celsius (175 degrees if using fan forced). Grease two round cake tins with baking paper.
  • Peel and roughly chop the carrots. Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course you would like your carrot – I prefer mine finely grated). Place the carrot in a separate bowl and wipe out the TM bowl.
  • Place the pecans into the TM bowl and chop on Speed 8 for 5 seconds. Place the pecans into the bowl with the grated carrot.
  • Add the eggs, oil and sugar to the TM bowl and mix on Speed 5 for 20 seconds.
  • Add the dry ingredients and mix on Speed 5 for 10 seconds.
  • Add the carrot, pecans and pineapple and mix on Reverse Speed 3 for 20 seconds (you may need to use the spatula to help).
  • Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
  • Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
  • Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees. Set chocolate aside to cool.
  • Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds. Spread half of the cream cheese on top of one of the cakes.
  • Add the second cake layer on top of the icing.
  • Spread the remaining icing over the top of the cake.

Notes

This carrot cake will keep in the fridge in an airtight container for up to 4 days.
You can bake and frost your cake 1 day prior to serving
Make sure to freshly grate your carrots and to grate them as fine as possible.

Nutrition

Calories: 636kcal | Carbohydrates: 77g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 154mg | Potassium: 300mg | Fiber: 4g | Sugar: 41g | Vitamin A: 4545IU | Vitamin C: 19.2mg | Calcium: 78mg | Iron: 1.3mg
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49 Comments
  1. Barb says:

    A beautiful moist cake. I made cupcakes and cooked for 20 minutes, absolutely perfect with the icing. I am hoping to freeze some complete with icing, has any froze this icing yet?

    1. Lucy says:

      Oh that’s fantastic! Yes that should be fine!

  2. Lucy says:

    5 stars
    I made this for my son’s birthday using my TM5 and can l just say this is the best cake ever! Love the flavors and how super moist and crumbly it is. Got rave reviews from the hubs

    1. Lucy says:

      Oh that is absolutely fantastic! Thanks for your lovely feedback!

  3. Tara says:

    Hi there, just wondering if you the recipe would still be ok if I don’t add the pineapple? Or do I need to substitute it with something.

    Thankyou!

    1. Lucy says:

      Hi Tara, hmm that should be fine!

  4. Jacinta says:

    Hi Lucy, what size tins should i use?

    1. Lucy says:

      Hi Jacinta, a round cake tin (approximately 23cm) is perfect!

  5. Georgie says:

    Hi Lucy
    I’m going to make this tomorrow (it sounds so delicious!) and I am planning on only using one tin. How long would you recommend baking it for in the oven if only using one tin instead of two?
    Thank you so much!
    Georgie x

    1. Lucy says:

      Hi Georgie, it will really depend on your oven. You may need to cover the top of the tin loosely with foil if it begins to brown too much. I would suggest that it will take around 1 hour – but that time will definitely depend on your oven. Good luck!!! xx

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