Pineapple Carrot Cake Recipes

Pineapple Carrot Cake Recipes 

There’s something comforting and celebratory about a good carrot cake. Add sweet, juicy pineapple into the mix, and you elevate this dessert to a tropical, moist masterpiece. Pineapple not only sweetens and tenderizes carrot cake naturally, but also adds depth, tang, and balance to the earthiness of grated carrots. Whether you're baking for a birthday, brunch, or just because, here are three incredible pineapple carrot cake recipes to satisfy every craving—classic, wholesome, and island-inspired.

1. Classic Moist Pineapple Carrot Cake with Cream Cheese Frosting

This is the go-to carrot cake that never fails. It’s rich, flavorful, and ultra-moist thanks to crushed pineapple and freshly grated carrots. Cream cheese frosting adds that luscious finishing touch.

Ingredients:

2 cups all-purpose flour

2 cups sugar

1 tsp baking powder

1½ tsp baking soda

1 tsp salt

2 tsp ground cinnamon

½ tsp nutmeg

1½ cups vegetable oil

4 large eggs

2 tsp vanilla extract

2 cups finely grated carrots

1 cup crushed pineapple (drained)

1 cup chopped walnuts or pecans (optional)

½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat oil, eggs, and vanilla until combined. Add the wet mixture to the dry ingredients and mix until just incorporated.

Fold in carrots, pineapple, nuts, and coconut if using.

Pour batter evenly into prepared pans. Bake for 30–35 minutes (round pans) or 40–45 minutes (9x13 pan) or until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until creamy and fluffy.

Frost cooled cake and refrigerate if not serving immediately.

Why You’ll Love It: This version is sweet, spiced, and decadently soft. The pineapple and carrots meld seamlessly, making it a celebration-worthy dessert with a bakery-level finish.

2. Healthy Whole Wheat Pineapple Carrot Cake (No Refined Sugar)

This recipe is perfect for those who want a guilt-free treat without sacrificing flavor. Using whole wheat flour, natural sweeteners, and Greek yogurt, it’s wholesome and moist—and surprisingly satisfying.

Ingredients:

1½ cups whole wheat flour

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

½ tsp ginger

½ tsp salt

¼ cup olive oil or melted coconut oil

⅓ cup maple syrup or honey

½ cup Greek yogurt

2 large eggs

1 tsp vanilla extract

1 cup grated carrots

¾ cup crushed pineapple (with juice)

¼ cup chopped walnuts or raisins (optional)

For the Yogurt Honey Glaze (Optional):

½ cup plain Greek yogurt

2 tbsp honey

½ tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square or round baking dish.

In a large bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, and salt.

In another bowl, whisk oil, maple syrup or honey, yogurt, eggs, and vanilla until smooth.

Stir wet ingredients into the dry mix. Fold in grated carrots and pineapple. Add nuts or raisins if desired.

Pour batter into the prepared pan and bake for 30–35 minutes, until golden and a toothpick comes out clean.

Let cool before topping with optional yogurt honey glaze.

To make glaze: Mix yogurt, honey, and vanilla until smooth. Spread lightly over cooled cake or drizzle just before serving.

Why You’ll Love It: This cake delivers all the moisture and spice of a traditional carrot cake but is lighter, less sweet, and made with nourishing ingredients. Ideal for breakfast, snacks, or healthy dessert swaps.

3. Tropical Pineapple Carrot Cake with Coconut and Macadamia Nuts

Transport your taste buds to the islands with this tropical twist. Bursting with crushed pineapple, toasted coconut, macadamia nuts, and a hint of lime zest, this cake is vibrant, rich, and a showstopper at any summer gathering.

Ingredients:

2 cups all-purpose flour

1½ tsp baking soda

½ tsp baking powder

½ tsp salt

1½ tsp cinnamon

½ cup unsalted butter, softened

½ cup brown sugar

½ cup granulated sugar

3 large eggs

1 tsp vanilla extract

Zest of 1 lime

2 cups grated carrots

1 cup crushed pineapple (with some juice)

¾ cup toasted coconut flakes

½ cup chopped macadamia nuts (or cashews)

For the Lime-Coconut Cream Cheese Frosting:

8 oz cream cheese

¼ cup butter

3 cups powdered sugar

1 tbsp lime juice

1 tsp lime zest

½ tsp coconut extract (optional)

Instructions:

Preheat oven to 350°F (175°C). Grease two 8-inch cake pans.

In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.

In another large bowl, cream butter and sugars until light. Beat in eggs one at a time, then add vanilla and lime zest.

Stir in grated carrots and pineapple. Fold in dry ingredients, then mix in toasted coconut and macadamia nuts.

Divide batter between pans and bake 30–35 minutes. Cool completely.

To make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar, lime juice, zest, and coconut extract. Beat until fluffy.

Frost the cooled cake and garnish with extra toasted coconut or lime slices if desired.

Why You’ll Love It: This version is bold and festive. The lime and coconut add zing and character, while the macadamia nuts lend a satisfying crunch. It’s perfect for warm-weather occasions or when you want something a little unexpected.

Final Thoughts

Each of these pineapple carrot cake recipes brings something unique to the table:

The classic version is a reliable crowd-pleaser with a rich, creamy finish.

The healthy version proves you can enjoy dessert with wholesome ingredients and no refined sugar.

The tropical cake is playful and vibrant—an ideal centerpiece for celebrations.

Whether you're baking from scratch for a family gathering or meal-prepping a healthier treat for the week, carrot cake with pineapple is an incredibly versatile, joyful dessert that stands the test of time.

Want to experiment further? Try adding crushed bananas, a swirl of mango puree, or even baking the batter into muffins for easy grab-and-go snacks.

Helpful Reading 

Carrot Cake Recipes and Cornbread Recipes 

https://www.amazon.com/Carrot-Cake-Recipes-Cornbread-Breakfast-ebook/dp/B0DJFHM3QQ

Dahlia Microfarming 

https://www.amazon.com/Dahlia-Microfarm-Starting-Profitable-Vegetables-ebook/dp/B0F4XYPR3Z/

3 Sisters Planting and Square Foot Gardening 

https://www.amazon.com/Sisters-Planting-Gardening-Beginners-Planters-ebook/dp/B0F2TQQH1R/

Growing Tomatoes and Making Salsa

https://www.amazon.com/Seed-Salsa-Tomatoes-Nutritious-Recipes-ebook/dp/B0F4PGRYF5/