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    Home » Recipes » Cakes & Cupcakes » Carrot Cake with Pineapple

    Carrot Cake with Pineapple

    Published: Oct 1, 2020 · Modified: Aug 8, 2022 by Lucy · This post may contain affiliate links · 53 Comments

    Jump to Recipe

    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 – 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.

    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!

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    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 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Cake
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12 serves
    Calories: 636kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Thermomix Recipe - click here for my Thermomix Carrot Cake recipe.
    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
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Georgie

      July 08, 2020 at 9:42 pm

      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

      Reply
      • Lucy

        July 09, 2020 at 5:22 am

        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

        Reply
    2. Jacinta

      May 29, 2020 at 8:47 pm

      Hi Lucy, what size tins should i use?

      Reply
      • Lucy

        May 30, 2020 at 8:32 am

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

        Reply
    3. Tara

      May 09, 2020 at 4:47 pm

      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!

      Reply
      • Lucy

        May 11, 2020 at 8:02 am

        Hi Tara, hmm that should be fine!

        Reply
    4. Lucy

      May 03, 2020 at 9:11 pm

      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

      Reply
      • Lucy

        May 04, 2020 at 8:40 am

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

        Reply
    5. Barb

      May 03, 2020 at 1:15 pm

      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?

      Reply
      • Lucy

        May 03, 2020 at 1:40 pm

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

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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