Introduction

This Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting is a moist, flavorful dessert that combines warm spices with the natural sweetness of pineapple and carrots. Perfect for special occasions or a cozy gathering, it offers a delightful twist on a classic favorite.

A three-layer carrot cake is shown on a wooden cake stand, each dark orange cake layer separated by smooth, light cream frosting. The outer edge is covered with the same creamy frosting, topped with six swirls of piped frosting around the top. Between the swirls are pieces of grilled pineapple with dark brown edges. Small pieces of chopped pecans are scattered on top of the frosting. The cake is cut to show the inside layers clearly, with a silver fork holding a piece of pineapple lying beside it. In the background, there are fresh carrots with green tops on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, at room temperature
1 cup brown sugar, packed (210 grams)
1 cup granulated sugar, packed (204 grams)
1 and 1/2 cups vegetable oil (345 mL)
1/2 tsp vanilla extract
2 cups all-purpose flour, spooned & leveled (260 grams)
2 tsp baking soda
2 tsp baking powder
1 tbsp cinnamon
1 and 1/2 tsp nutmeg
1 tsp ginger
Pinch of salt
3 cups finely grated carrot (5-6 large carrots, 300 grams)
One 8 ounce can crushed pineapple, drained (226 grams)
Optional mix-ins: 1 cup golden raisins, 1 cup chopped walnuts or pecans, 1 cup shredded coconut
1/3 cup reserved pineapple juice from crushed pineapple
1/3 cup granulated sugar (68 grams)
1 and 1/2 cups + 2 tbsp salted butter, softened at room temperature (367 grams)
16 oz cream cheese, softened at room temperature (use full-fat blocks, 454 grams)
6 to 7 cups powdered sugar (690 grams (6 cups) to 805 grams (7 cups))
1-2 tbsp heavy cream, as needed
Pinch of salt
1/2 tsp cinnamon, or more to taste
1 tbsp vanilla extract

Instructions

Step 1: Preheat the oven to 325° F. Grease and line three 9-inch round cake pans with parchment rounds, then grease and flour the pans, tapping out the excess flour. Drain the crushed pineapple through a sieve over a measuring cup to reserve the juice. Grate the carrots finely.
Step 2: In a large mixing bowl, beat the eggs on medium speed for 30 seconds until just combined. Add both sugars and beat on medium-high until light and fluffy, about 1 minute. Whisk in the vegetable oil and vanilla extract.
Step 3: In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Add the dry ingredients to the wet ingredients and whisk until just combined. Gently fold in the grated carrot and drained pineapple, along with any optional mix-ins you’d like.
Step 4: Divide the batter evenly among the three prepared pans (about 553 grams batter per pan). Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Cool the cakes in the pans on wire racks for 10 minutes, then invert onto racks to cool completely.
Step 5: For the pineapple simple syrup, combine the reserved pineapple juice with an equal amount of granulated sugar in a small saucepan. Bring to a boil, stirring occasionally, then lower the heat and whisk constantly until the sugar is dissolved. Set aside to cool in the refrigerator.
Step 6: To make the frosting, beat the softened butter on high speed for 30 seconds to 1 minute until creamy. Gradually add powdered sugar, about 2 cups at a time, mixing well after each addition. Add 1-2 tablespoons of heavy cream to achieve a smooth consistency. Mix in vanilla extract, cinnamon, and a pinch of salt. Finally, add cubed cream cheese and beat until the frosting is smooth and well combined.
Step 7: Assemble the cake by placing one layer on a cake stand. Brush the top lightly with pineapple simple syrup, then spread about 1 and 1/2 cups of frosting. Repeat with the second layer. Place the final layer upside down for a flat top, then apply a thin crumb coat to the top and sides. Chill for 15-30 minutes, then apply the remaining frosting evenly over the cake.
Step 8: Chill the assembled cake in the refrigerator for 20-30 minutes or up to overnight before slicing. Allow the cake to sit at room temperature for about 30 minutes before serving if chilled overnight.

Tips & Variations

For extra texture, add 1 cup of golden raisins, chopped nuts, or shredded coconut to the batter.
If you don’t have parchment rounds, cut your own from parchment paper to fit the pans and prevent sticking.
Use full-fat cream cheese for a rich, creamy frosting that holds well and doesn’t weep.
Adjust cinnamon and spice levels in the frosting to suit your taste preferences.

Storage

Store leftover cake in an airtight container in the refrigerator for 4-5 days. Press plastic wrap over the cut portions to keep the cake moist. When ready to serve, let the cake sit at room temperature for about 30 minutes to soften the frosting before slicing.

How to Serve

A close-up of a three-layer carrot cake slice on a white plate with creamy white frosting between each moist, orange-brown cake layer. The frosting also covers the outside edges of the cake with a textured, piped design on the left side. Small pieces of chopped nuts are scattered around the base on the plate, along with a yellow pineapple chunk. In the background, out of focus, are fresh orange carrots with green tops on a white marbled surface. A silver fork with some cake crumbs is placed next to the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup. Be sure to check that your baking powder and other ingredients are gluten-free as well.

How do I prevent the cream cheese frosting from becoming runny?

Adding the cream cheese last after the butter and powdered sugar are well mixed helps prevent a weepy frosting. Also, make sure all ingredients are at room temperature and avoid overbeating once the cream cheese is added.