Have you ever wondered what makes a carrot cake irresistibly moist and flavorful? The secret lies in a surprising ingredient: pineapple. This Moist Carrot Cake with Pineapple combines the natural sweetness of carrots with the tropical zest of pineapple, creating a dessert that’s both delightful and unforgettable.
Incorporating pineapple not only enhances the cake’s flavor but also adds a significant amount of moisture, ensuring each bite is tender and satisfying. This recipe is a testament to how a simple addition can elevate a traditional dessert to new heights.
Why You’ll Love This Recipe
- Unparalleled Moistness: The inclusion of crushed pineapple infuses the cake with moisture, resulting in a soft and tender crumb that stays fresh longer.
- Flavorful Fusion: The combination of sweet carrots, tangy pineapple, and warm spices like cinnamon creates a harmonious blend of flavors that dance on the palate.
- Texture Delight: Chopped nuts and optional coconut flakes add a delightful crunch, contrasting beautifully with the cake’s softness.
- Versatile Presentation: Whether you’re baking for a family gathering or a special occasion, this cake can be presented as a sheet cake, layered cake, or even cupcakes.
- Crowd-Pleaser: Topped with a luscious cream cheese frosting, this cake is sure to be a hit among both adults and children.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs
- ¾ cup canola or vegetable oil
- 2 cups granulated sugar
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped pecans or walnuts
- ½ cup sweetened flaked coconut (optional)
- 1 (8-ounce) can crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 5 cups powdered sugar
- 1–2 tablespoons milk (if needed for consistency)
How to Make Moist Carrot Cake with Pineapple
- Preheat the Oven: Set your oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper, then grease and lightly flour them.
- Mix the Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, whisking until well blended.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs, oil, sugar, buttermilk, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Fold in Add-ins: Gently fold in the grated carrots, chopped nuts, coconut, and crushed pineapple until evenly distributed.
- Bake the Cake: Evenly pour the batter into the prepared cake pans. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes rest in their pans for 10 minutes before carefully transferring them to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract and gradually incorporate the powdered sugar, beating until the frosting is fluffy. If the frosting is too thick, gradually mix in milk, one tablespoon at a time, until it reaches your preferred texture.
- Assemble the Cake: Set one cake layer on your serving dish and evenly spread frosting over the top before adding the next layer.
Helpful Tips
- Grate Carrots Freshly: Freshly grated carrots provide more moisture than pre-packaged ones, enhancing the cake’s texture.
- Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Ensure that eggs, buttermilk, and butter are at room temperature for a smoother batter and frosting.
- Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is ready.
Substitutions and Variations
- Nuts: Feel free to use walnuts, pecans, or a mix of both. For a nut-free version, simply omit them.
- Coconut: If you’re not a fan of coconut, you can leave it out without compromising the cake’s integrity.
- Pineapple: While pineapple adds moisture and flavor, the cake can still be delicious without it.
- Spices: Enhance the flavor by adding a pinch of nutmeg or ginger to the dry ingredients.
- Frosting: For a tangier frosting, add a teaspoon of lemon zest.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be baked a day in advance. Store it in an airtight container at room temperature. Frost the cake on the day you plan to serve it.
Can I freeze the cake?
Absolutely. Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Ensure it’s finely chopped and well-drained to prevent excess moisture.
Is it possible to make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Check that all other ingredients are gluten-free as well.
Storage Instructions
- Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: To keep the cake fresh for up to 5 days, store it in the refrigerator. Let it sit at room temperature for a bit before serving to enhance flavor and texture.
- Freezing: Freeze unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting.
Conclusion
This Moist Carrot Cake with Pineapple is a delightful twist on a beloved classic. The combination of fresh carrots, juicy pineapple, and warm spices creates a cake that’s both flavorful and moist. Topped with a creamy cream cheese frosting, it’s the perfect dessert for any occasion.
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Moist Carrot Cake with Pineapple: A Tropical Twist on a Classic Favorite
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Moist Carrot Cake with Pineapple is a soft, flavorful dessert packed with grated carrots, crushed pineapple, crunchy nuts, and cozy spices. Perfectly moist and topped with a smooth cream cheese frosting, it’s a crowd favorite for any gathering. Bake it today and let us know how it goes!
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
¾ cup canola or vegetable oil
2 cups granulated sugar
½ cup buttermilk
2 teaspoons pure vanilla extract
3 cups finely grated carrots
1 cup chopped pecans or walnuts
½ cup sweetened flaked coconut (optional)
1 (8 oz) can crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
5 cups powdered sugar
1–2 tablespoons milk (if needed for consistency)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper, then grease and lightly flour them.
- Mix the Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, whisking until well blended.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs, oil, sugar, buttermilk, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Fold in Add-ins: Gently fold in the grated carrots, chopped nuts, coconut, and crushed pineapple until evenly distributed.
- Bake the Cake: Evenly pour the batter into the prepared cake pans. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes rest in their pans for 10 minutes before carefully transferring them to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract and gradually incorporate the powdered sugar, beating until the frosting is fluffy. If the frosting is too thick, gradually mix in milk, one tablespoon at a time, until it reaches your preferred texture.
- Assemble the Cake: Set one cake layer on your serving dish and evenly spread frosting over the top before adding the next layer.
Notes
Use freshly grated carrots for the best moisture and texture.
You can omit coconut and nuts if preferred.
Ensure pineapple is well-drained to prevent sogginess.
This cake also works well as cupcakes or a sheet cake.
Bring all cold ingredients to room temperature before using.
- Prep Time: 30 minutes + 10 minutes (cooling)
- Cook Time: 30 minutes