Introduction

Carrot Cake with Pineapple and Cream Cheese Icing is a timeless dessert that combines moist, flavorful cake with a tangy and creamy frosting. The addition of crushed pineapple ensures a naturally sweet, moist texture, while shredded carrots bring a subtle earthiness and extra moisture. Often complemented by warm spices like cinnamon and nutmeg, this cake is comforting, indulgent, and perfect for any occasion.

Why i love this recipe

I love this recipe because it is the perfect balance of texture and flavor. The pineapple keeps the cake incredibly moist, the carrots provide a natural sweetness, and the cream cheese icing adds a luxurious tangy layer that enhances every bite.

It’s a dessert that feels celebratory yet comforting, making it a favorite for family gatherings, birthdays, or casual afternoon treats.

This is a must try dish

This is a must-try dish because it offers layers of flavor and texture that are universally loved. The combination of sweet, spicy, and tangy makes it irresistible.

Unlike many cakes, it’s naturally moist without needing extra syrup, and the cream cheese icing gives it a rich, indulgent finish. It’s a crowd-pleaser that can easily become a family favorite.

Details

• Preparation Time: 25 minutes
• Cooking Time: 45–50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12
• Calories: ~400 kcal per slice
• Course: Dessert
• Cuisine: American / Classic Cake

Ingredients

For the Cake:

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 ½ cups (300 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 1 cup (240 ml) vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups finely shredded carrots (about 4 medium carrots)
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Icing:

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (500 g) powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (optional, to adjust consistency)

Cooking Directions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, combine granulated sugar, brown sugar, and oil. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients until just combined. Do not overmix.
5. Fold in shredded carrots, crushed pineapple, and nuts (if using).
6. Divide batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the icing, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract. Adjust consistency with milk if needed.
10. Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides.

Step-by-Step Preparation Method

1. Prep Pans: Grease and line cake pans for easy removal.
2. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream Sugars and Oil: Combine granulated and brown sugar with oil for a smooth base.
4. Add Eggs and Vanilla: Beat eggs in one by one, then add vanilla for flavor.
5. Combine Dry and Wet: Gently fold in flour mixture to keep cake light.
6. Fold in Carrots and Pineapple: Add shredded carrots, crushed pineapple, and optional nuts.
7. Bake: Divide batter evenly and bake at 350°F for 45–50 minutes. Check with toothpick.
8. Cool Cakes: Let cool in pans 10 minutes, then transfer to wire rack.
9. Make Icing: Beat cream cheese and butter until creamy, then add powdered sugar and vanilla. Adjust with milk if needed.
10. Frost Cake: Frost between layers, top, and sides evenly.

How to Serve

• Slice and serve at room temperature for the best flavor and texture.
• Garnish with extra chopped walnuts or a light dusting of cinnamon for presentation.
• Perfect for birthdays, holidays, or as a special dessert for tea-time.

Recipe Tips

• Make sure the cream cheese and butter are fully softened to avoid lumps in the icing.
• Do not overmix the batter after adding dry ingredients to keep the cake light.
• Drain the pineapple well to prevent excess moisture in the cake.
• Store cake at room temperature for up to 2 days before frosting, or frost and refrigerate for longer storage.

Variations

1. Pineapple-Free Version: Omit pineapple for a classic carrot cake.
2. Coconut Carrot Cake: Add ½ cup shredded coconut for tropical flavor.
3. Gluten-Free: Use a 1:1 gluten-free flour blend.
4. Spice-Enhanced: Add ½ tsp ground ginger or cloves for a spicier version.
5. Mini Cakes or Cupcakes: Bake in muffin tins for individual servings; adjust baking time to 20–25 minutes.

Freezing and Storage

• Storage: Store frosted cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Icing Storage: Cream cheese icing can be stored separately in the fridge for up to 1 week.

Special Equipment Needed

• Two 9-inch round cake pans
• Wire cooling rack
• Parchment paper
• Electric mixer (hand or stand)
• Spatula for folding

FAQs

Q1: Can I make this cake vegan?
A1: Yes, use flax eggs (4 tbsp flaxseed + 12 tbsp water) and a plant-based cream cheese and butter alternative.

Q2: Can I make it ahead of time?
A2: Absolutely. The cake layers can be baked a day ahead and frosted on the day of serving.

Q3: Can I use canned carrots instead of fresh?
A3: Fresh grated carrots are recommended for texture and flavor. Canned carrots may make the cake too soft and mushy.

Q4: Can I make a single-layer cake?
A4: Yes, bake in a single 9-inch pan and adjust the baking time to 35–40 minutes.

Q5: How do I prevent the icing from sliding off?
A5: Chill the cake layers for 15–20 minutes before frosting to help the icing set better.

Conclusion

Carrot Cake with Pineapple and Cream Cheese Icing is a delightful dessert that balances sweetness, spice, and tang in every bite. Moist, flavorful, and full of texture, it’s perfect for any occasion, from family gatherings to celebrations. With easy variations, simple storage options, and a rich, creamy frosting, this cake is a must-try for anyone who loves a classic dessert with a tropical twist. It’s a cake that’s not just enjoyed, but remembered.