Moist Pineapple Carrot Cake

A delightful dessert combining rich flavors of carrots and pineapple in a beautifully moist cake, topped with cream cheese frosting and pecans.

Prep Time 20

Cook Time 42

Total Time 1 2

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

2 cups all-purpose flour This fluffy base allows the cake to rise beautifully.
2 teaspoons baking soda Essential leavener helps the cake rise.
1 teaspoon baking powder A double boost for fluffy goodness.
1.5 teaspoons ground cinnamon Infuses warmth and comforting essence.
0.5 teaspoon ground ginger Adds a zesty kick.
0.25 teaspoon ground nutmeg Brings out the depth of flavor.
0.5 teaspoon fine salt Balances the sweetness.
1 cup granulated sugar Sweetens the cake.
1 cup packed light brown sugar Adds a rich, caramel undertone.
4 large eggs, room temperature Provides structure and moisture.
0.75 cup neutral oil Ensures moisture without greasiness.
2 teaspoons vanilla extract Infuses the cake with sweetness.
2.5 cups finely grated carrots Provides moisture and natural sweetness.
1 can (8 oz or 227 g) crushed pineapple in juice, lightly drained Adds tropical flavor and moisture.
0.75 cup chopped pecans For a nice crunch and nutty flavor.

8 oz cream cheese, softened Rich base for the frosting.
0.5 cup unsalted butter, softened Adds richness to the frosting.
3 cups powdered sugar, sifted Sweetens the frosting.
1.5 teaspoons vanilla extract Flavors the frosting.
0.125 teaspoon fine salt Balances out the sweetness.
1-2 teaspoons milk or cream, only if needed To achieve the perfect creamy consistency.
1/3 cup chopped pecans, optional For garnish.
light pinch cinnamon, optional To sprinkle on top for an extra touch.

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ginger, nutmeg, and salt until fully combined.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, neutral oil, and vanilla extract until smooth.
Stir in the finely grated carrots and the lightly drained crushed pineapple.

Slowly add the dry ingredients to the wet mixture, folding gently just until no dry streaks remain.
Fold in the chopped pecans.
Spread the cake batter evenly in the prepared pan, smoothing the top.
Bake for 35-42 minutes, or until the center springs back and a toothpick comes out with moist crumbs.
Let the cake cool on a wire rack for at least 2 hours.

Beat the softened cream cheese and butter in a medium bowl until smooth.
Add the powdered sugar, vanilla extract, and salt, continuing to beat until light and fluffy. Add milk if needed.
Once the cake has cooled, spread the cream cheese frosting generously over the top.
Sprinkle with chopped pecans and a pinch of cinnamon if desired.
Chill the cake for cleaner slices, or serve immediately.

Store leftovers in an airtight container in the fridge for up to a week. It can also be frozen wrapped in plastic wrap.

Keyword Carrot Cake, Cream Cheese Frosting, Dessert, Moist Cake, Pineapple Cake