Best Carrot Cake Recipe With Pineapple – Easy Fruity Cake Recipe for Easter or Funky Parties

Looking for the Best Carrot Cake Recipe With Pineapple that’s fluffy, moist, and bursting with fresh flavors? You’re in the right spot! This isn’t your grandma’s carrot cake (no offense, Grandma). We’re talking layers of tender cake packed with freshly grated carrots, juicy pineapple, and cozy spices like cinnamon and ginger that will make your taste buds dance. Top it off with a silky cream cheese frosting, and boom—you’ve got a springtime winner.

Why is this the Best Carrot Cake Recipe Moist With Pineapple? Because the pineapple adds a bright, tangy twist that perfectly balances the earthy sweetness of carrots and the warm spices. Trust me, it’s like a party in your mouth, and everyone’s invited. Whether you’re after easy fruity cake recipes for an impromptu get-together or searching for the ultimate pastel recipe for your next cakes for Easter spread, this one checks all the boxes.

Here’s a quick heads-up: baking is science, not magic. Use a kitchen scale to weigh your flour — measuring cups lie, FYI. And don’t just trust your oven’s dial; an oven thermometer will tell you if you’re really baking at the right temp. These small steps make a huge difference when you’re aiming for that perfect crumb.

If you love easy carrot cake recipes or are on the hunt for funky recipes that spice up classic desserts, this carrot pineapple cake will quickly become your go-to. Seriously, once you try this, all other carrot cakes will seem a little, well… boring.

So, ready to bake the best ever carrot cake recipe? Let’s get mixing!

Best Carrot Cake Recipe With Pineapple – Easy Fruity Cake Recipe for Easter or Funky Parties

An irresistibly moist cake bursting with carrot, pineapple, and warm spices—topped with a dreamy cinnamon-kissed frosting!

Course: Dessert | Cuisine: Easter, Springtime Treat

Keywords: Easter Cake, Pineapple Cake, Carrot Cake

Prep Time: 1 hour | Bake Time: 25 minutes | Serves: 12–20 slices | Calories: ~1035 per slice

Author: Aleda

📝 Ingredients

For the Cake Layers:

• 4 large eggs (room temp)
• 1 cup packed light brown sugar (210g)
• 1 cup white sugar (204g)
• 1½ cups vegetable oil (345mL)
• ½ teaspoon pure vanilla extract
• 2 cups all-purpose flour (260g), spooned and leveled
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• 1½ teaspoons ground nutmeg
• 1 teaspoon ground ginger
• Pinch of salt
• 3 cups finely shredded carrots (from 5–6 carrots, ~300g)
• 1 (8 oz) can crushed pineapple, well-drained (226g)
• Optional: 1 cup golden raisins, 1 cup chopped pecans or walnuts, 1 cup shredded sweetened coconut

Optional Pineapple Syrup:

• ⅓ cup reserved pineapple juice
• ⅓ cup sugar (68g)

Cinnamon Cream Cheese Frosting:

• 1½ cups + 2 tbsp salted butter, softened (367g)
• Two 8 oz blocks cream cheese, softened (454g total)
• 6 to 7 cups powdered sugar (690–805g)
• 1–2 tbsp heavy cream (as needed)
• Pinch of salt
• ½ tsp ground cinnamon (or more to taste)
• 1 tbsp vanilla extract

👩‍🍳 Instructions

1. Preheat & Prep: Set oven to 325°F (163°C). Grease and line three 9-inch pans with parchment and flour lightly.
2. Mix Wet Ingredients: Beat eggs for 30 seconds, then whip in sugars until fluffy. Add oil and vanilla.
3. Add Dry Ingredients: Combine flour, soda, powder, spices, salt. Mix gently into wet. Fold in carrots, pineapple, and any add-ins.
4. Bake the Layers: Divide batter equally (about 553g each). Bake 22–26 mins. Cool 10 mins in pans, then fully on racks.
5. (Optional) Make Pineapple Syrup: Simmer juice and sugar until dissolved. Cool completely.
6. Make Frosting: Cream butter, then gradually add sugar. Add cream if needed. Mix in vanilla, cinnamon, salt. Beat in cream cheese last for best texture.
7. Assemble the Cake: Layer with frosting and syrup if using. Apply crumb coat and chill. Finish frosting the outside.
8. Chill, Slice & Enjoy: Chill 30 mins before slicing. Let sit at room temp 30 mins if chilled overnight. Store covered in fridge up to 5 days.

Share :