A few months ago, I was helping my granddaughter, Emma, bake something simple while she was on a school holiday. We had a sunny Saturday afternoon ahead and I wanted something sweet but comforting to enjoy with a cup of tea. While browsing my pantry, I spotted a can of crushed pineapple and a bag of fresh carrots from my garden.
Somehow, the combination sparked an idea for a cake that felt both nostalgic and indulgent. I could almost smell the sweet pineapple mingling with the warm cinnamon as I grated the carrots. Baking this cake brought back memories of my early teaching days when students would bring me little treats for my desk. The kitchen filled with laughter, chatter, and the faint hum of a classic radio station.
I wanted something moist, flavorful, and a little festive for our small family tea. Emma helped fold in the ingredients, and it struck me that baking is just like life—mixing the ordinary with a little sweetness creates something extraordinary.
By the time we frosted it with cream cheese frosting, our entire home smelled like a bakery, and I knew this was a recipe worth sharing. It’s a cake that feels like a hug from the inside out.
Short Description
This Pineapple Carrot Cream Cake is a moist, spiced delight layered with sweet pineapple, fresh grated carrots, and rich cream cheese frosting. Perfect for family gatherings, afternoon tea, or celebrating special moments with loved ones.
Key Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (220g) grated carrots
- 1 cup (200g) crushed pineapple, drained
- ½ cup (50g) chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional)
Tools Needed
- Two 9-inch cake pans
- Mixing bowls
- Whisk and spatula
- Electric hand mixer or stand mixer
- Grater for carrots
- Wire cooling rack
- Serving plate or cake stand
Cooking Instructions
Step 1: Preheat & Prepare the Pans
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth. Fold in grated carrots and crushed pineapple, mixing until evenly incorporated.
Step 4: Combine & Bake
Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Fold in walnuts if desired. Divide batter evenly between prepared pans. Bake 30–35 minutes, or until a toothpick in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Step 5: Make the Cream Cheese Frosting
Beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract and pineapple juice for extra flavor.
Step 6: Assemble & Frost the Cake
Place one cake layer on a serving plate and spread frosting evenly. Top with the second layer and frost the top and sides. Garnish with chopped walnuts or pineapple slices for a decorative touch.
Troubleshooting Tips
Overmixing can make the cake dense; stir just until ingredients are combined.
Ensure pineapple is well-drained to avoid excess moisture in the cake.
Room temperature eggs and butter give better texture and fluffiness.
Why You’ll Love This Recipe
Moist & Flavorful: Sweet pineapple and grated carrots keep each bite tender.
Family-Friendly: Loved by kids and adults alike.
Versatile: Perfect for birthdays, tea parties, or casual weekend treats.
Customizable: Add nuts, raisins, or even a sprinkle of toasted coconut for variety.
Mistakes to Avoid & Solutions
Too Wet Cake: Drain pineapple thoroughly; fold ingredients gently.
Frosting Too Runny: Beat frosting until thick; refrigerate briefly if needed.
Cake Sticking: Use parchment paper for easy release.
Serving and Pairing Suggestions
Serve slices with a cup of hot tea or coffee.
Pair with fresh fruit, like orange slices or berries.
Ideal for buffets, casual family brunch, or dessert after a home-cooked meal.
Storage and Reheating Tips
Store in an airtight container at room temperature for 2–3 days.
Refrigerate for up to 5 days; bring to room temperature before serving.
Frosted cake freezes well for up to 1 month; thaw overnight in the fridge.
FAQs
1. Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
2. Can I use canned carrots instead of fresh?
Fresh grated carrots give the best texture; canned may make the batter too wet.
3. Is it okay to skip walnuts?
Absolutely, the cake is delicious without nuts.
4. Can I make cupcakes instead?
Yes, bake in lined cupcake tins for 20–25 minutes at the same temperature.
5. How do I get frosting smooth and creamy?
Beat cream cheese and butter at room temperature for at least 3–4 minutes for the fluffiest texture.
Tips & Tricks
Toast walnuts lightly to enhance their flavor.
Use a serrated knife for cleaner cake layers.
Chill the cake slightly before slicing for neat cuts.
Recipe Variations
Coconut Twist: Add ½ cup shredded coconut to the batter.
Spice Boost: Add ½ teaspoon nutmeg or ginger for extra warmth.
Pineapple Glaze: Mix powdered sugar with pineapple juice and drizzle over cake instead of frosting.
Final Thoughts
Baking this Pineapple Carrot Cream Cake always brings warmth into my home. The layers of moist, spiced cake with creamy frosting never fail to delight my family, and it’s a recipe that feels timeless and comforting. Sharing it with my grandchildren adds a layer of joy I can’t quite describe—the laughter, the aroma, the taste of sweet pineapple and cinnamon all in one bite. It’s simple yet special, easy enough for a busy weekday but impressive enough for a celebration.
I love experimenting with small tweaks—like adding coconut or extra nuts—but the classic version will always be my favorite. This cake reminds me that baking is about more than just food; it’s about creating memories, connecting generations, and making ordinary days a little sweeter. Keep this recipe in your collection; it’s a dessert you’ll return to time and time again.
Pineapple Carrot Cream Cake
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup 150g granulated sugar
- ¾ cup 150g brown sugar
- 3 large eggs
- 1 cup 240ml vegetable oil
- 1 teaspoon vanilla extract
- 2 cups 220g grated carrots
- 1 cup 200g crushed pineapple, drained
- ½ cup 50g chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz 226g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth. Fold in grated carrots and drained crushed pineapple.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in walnuts if using.
- Divide the batter evenly between the prepared pans and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter together until smooth. Gradually add powdered sugar until fluffy, then stir in vanilla extract and pineapple juice for extra flavor.
- Place one cake layer on a serving plate and spread with frosting. Top with the second layer, frost the top and sides, and garnish with chopped walnuts or pineapple slices if desired.
