Go Back
Delicious Pineapple Carrot Cake topped with cream cheese frosting and sprinkled with nuts.

Pineapple Carrot Cake

A moist and flavorful carrot cake with crushed pineapple, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon add a pinch of nutmeg if desired
Wet Ingredients
  • 4 eggs
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup neutral oil (vegetable or canola)
  • 2 teaspoons vanilla extract
Main Ingredients
  • 2 cups finely grated carrots freshly grated for optimal texture
  • 1 can (20 oz) crushed pineapple (lightly drained) preferred for moisture and flavor
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans optional for added crunch

Method
 

Preparation
  1. Heat your oven to 350°F (175°C) and grease your pans. A 9x13 sheet pan or two 9-inch round pans can be used.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon to ensure even mixing.
  3. In another large bowl, whisk the eggs, brown sugar, white sugar, oil, and vanilla until smooth and glossy.
  4. Stir in the grated carrots and crushed pineapple into the wet mixture.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. If using nuts, fold them in now.
  6. Pour the batter into the prepared pan(s) and bake. Check for doneness at around 35 minutes for the sheet cake, or 28-35 minutes for round pans.
  7. A toothpick inserted should come out with a few moist crumbs. Let it cool completely before frosting.

Notes

Grate your own carrots for better moisture and texture. Make sure not to squeeze the moisture out of the carrots. Adjust baking time if using a different pan size.