There’s just something irresistible about a homemade carrot cake with cream cheese frosting – and this version takes it to the next level! Packed with juicy pineapple, crunchy pecans, and a fluffy spiced crumb, this cake is moist, easy to make, and topped with the dreamiest, velvety frosting.
If you love classic cakes like my Condensed Milk Cake or Caramel Mud Cake, then you’re going to fall head over heels for this one!
The most delicious cake I have ever made! So moist and the flavours are lovely.
- Loren
This easy carrot cake with pineapple is moist, sweet, and perfectly spiced – with a tender crumb and a thick cream cheese frosting that sets beautifully. The pineapple adds extra flavour and keeps the cake incredibly soft without being heavy.
Packed with grated carrot and crunchy pecans (or walnuts), it’s a tried-and-tested favourite that’s perfect for birthdays, Easter, morning teas, or just because!
Love simple, nostalgic cakes? Try my Persian Love Cake, Cinnamon Tea Cake or Armenian Nutmeg Cake next!
Why You're Going To Love This Recipe
🥕 Extra moist and flavourful – thanks to the crushed pineapple!
👩🍳 Includes both Thermomix and conventional methods.
💛 No fancy tools or steps – just a bowl, a spoon and a cake tin.
🎂 Stacks beautifully for layer cakes and celebrations.
🧁 That cream cheese frosting? Absolutely heavenly.
Jump to:
Cake Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are a few notes on the key ones:
- Crushed pineapple – use tinned pineapple in juice, and make sure it’s well-drained so your batter isn’t too wet.
- Carrots – freshly grated is best for flavour and moisture. I like mine finely grated for a softer texture.
- Cream cheese – always go full-fat blocks (not spreadable or light!) for a stable, creamy frosting.
- Pure icing sugar – not icing sugar mixture. It helps the frosting hold its shape.
Variations
- Nut-free – Leave out the pecans or walnuts, or replace with shredded coconut or sultanas.
- Gluten-free carrot cake – Swap the self-raising flour for a gluten-free self-raising flour blend.
- Sheet cake – Bake in a large rectangle tin and frost the top only – great for feeding a crowd!
- Cupcakes – Divide the batter between muffin pans and bake for 20–25 minutes.
How To Make Carrot Cake with Cream Cheese Frosting
Whether you're using a bowl and spoon or your Thermomix, this carrot cake is super simple to make. Here’s how:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Beat eggs, oil and sugar together until pale.
- Step 2: Fold in sifted flour, bicarb soda, cinnamon and salt.
- Step 3: Add grated carrot, drained pineapple and chopped pecans. Mix well.
- Step 4: Divide the batter evenly between the tins and bake for 30–35 mins or until a skewer comes out clean.
Cool in the tins for 10 minutes, then transfer to a rack to cool completely.
- Step 5: Beat cream cheese and butter until smooth. Add icing sugar and vanilla and beat again until thick and creamy.
Spread half the frosting over the first cake layer, add the second cake, and finish with the remaining frosting.
Top Tip
Drain your pineapple really well – too much liquid will make the cake sink or be too soft in the centre.
Recipe Tips
- Use freshly grated carrots for best flavour and texture – pre-grated can be too dry.
- Don’t overmix the batter once you add the dry ingredients – just gently fold.
- Grease and line tins properly to avoid sticking – especially important with moist cakes.
- If your cakes are browning too quickly on top, cover loosely with foil during the last 10 minutes of baking.
- Use full-fat block cream cheese for thick, creamy frosting that sets nicely.
- Wait until the cakes are completely cool before frosting.
- Store frosted cake in the fridge for up to 4 days – bring to room temp before serving.
- Freeze unfrosted cakes (wrapped well) for up to 3 months.
- Freeze leftover frosted slices for up to 1 month.
Carrot Cake with Cream Cheese Frosting FAQs
Yes! Bake the cakes ahead and freeze unfrosted, or store in the fridge for a day or two before frosting.
You can, but the pineapple helps make the cake extra moist and gives a natural sweetness – I highly recommend keeping it in!
Absolutely – both work beautifully. You could also add a handful of sultanas or coconut.
Yes – it makes great cupcakes! Just adjust the baking time to around 20–25 minutes.
Use full-fat block cream cheese (like Philly) – not spreadable or light versions.
More Classic Cake Recipes
If you love old-school favourites that never go out of style, these classic cakes are sure to hit the spot!
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Carrot Cake with Cream Cheese Frosting
Ingredients
For The 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
- 115 g butter room temperature
- 360 g pure icing sugar sifted
- 2 teaspoon vanilla extract
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan forced). Grease two round 20cm cake tins with baking paper and set aside.
- 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 (cook for longer if using only one tin).
- Cool in pan for 10 minutes before turning onto cake rack.
- To make the frosting, beat the cream cheese and butter until pale and smooth. Add the icing sugar and vanilla extract and continue beating until well combined and smooth.
- 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.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan forced). Grease two round 20cm cake tins with baking paper and set aside.
- Peel and roughly chop the carrots. Grate carrot in the TM bowl for 5-10 seconds on Speed 5 depending on how coarse 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 for 5 seconds on Speed 8. Place the pecans into the bowl with the grated carrot.
- Add the eggs, vegetable oil and sugar to the TM bowl and mix for 20 seconds on Speed 5.
- Add the dry ingredients and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Add the carrot, pecans and pineapple and mix for 20 seconds, Reverse, Speed 3 (you may need to use the spatula to help mix).
- Bake for 30 - 35mins or until golden and just cooked through (cook for longer if using only one tin).
- Cool in pans for 10 minutes before turning onto a wire cake rack to cool completely.
- To make the cream cheese frosting, add all of the frosting ingredients to a clean Thermomix bowl and mix for 30 seconds, Speed 5 or until smooth. 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
- Use freshly grated carrots for best flavour and texture – pre-grated can be too dry.
- Don’t overmix the batter once you add the dry ingredients – just gently fold.
- Grease and line tins properly to avoid sticking – especially important with moist cakes.
- If your cakes are browning too quickly on top, cover loosely with foil during the last 10 minutes of baking.
- Use full-fat block cream cheese for thick, creamy frosting that sets nicely.
- Wait until the cakes are completely cool before frosting.
- Store frosted cake in the fridge for up to 4 days – bring to room temp before serving.
- Freeze unfrosted cakes (wrapped well) for up to 3 months.
- Freeze leftover frosted slices for up to 1 month.
Kristy Bateman says
Can I use coconut oil instead of veg oil?
Lucy says
Sure! It will have a slightly different texture and taste though!
Jennie McGuire says
Great recipe, I’ve never been a lover of carrot cake but this recipe has changed me. So yummy
Lucy says
Fantastic!
Loren says
The most delicious cake I have ever made! So moist and the flavours are lovely.
Lucy says
Yay!!! That's fantastic!
TINA ALLEN says
I absolutely agree that it is the best cake and it is so easy! Tastes amazing too!
Lucy says
So thrilled that you liked it!