If you’ve ever dreamed of a cake that perfectly balances warm spices with tropical brightness, then you are absolutely going to love this Pineapple Carrot Cream Cake Recipe. This delightful cake combines the moistness of shredded carrots with the juicy sweetness of crushed pineapple, all wrapped in a luscious cream cheese frosting. It’s the kind of treat that feels like a celebration in every bite—comforting, fresh, and deeply satisfying. Whether for a special occasion or a cozy afternoon indulgence, this cake offers a delightful twist on a classic favorite that’s simply irresistible.
Ingredients You’ll Need
This Pineapple Carrot Cream Cake Recipe uses a handful of simple but essential ingredients that each play a crucial role in creating a moist, flavorful, and beautifully textured cake. From warm spices to fresh produce and creamy frosting components, every item brings something special to the table.
- 2 cups all-purpose flour: The foundation that gives the cake its tender crumb and structure.
- ¾ cup honey: A natural sweetener that adds richness and moisture while keeping things wholesome.
- 1 teaspoon baking powder: Helps the cake rise and stay light and fluffy.
- 1 teaspoon baking soda: Works with acidic ingredients to give the perfect lift and a soft crumb.
- ½ teaspoon salt: Balances and enhances all the flavors beautifully.
- 1 teaspoon ground cinnamon: Brings warm, cozy notes that complement the carrot and pineapple perfectly.
- ½ teaspoon nutmeg: Adds depth with its slightly sweet and nutty flavor.
- ½ teaspoon ground ginger: Gives a gentle zing, brightening the overall spice profile.
- 1 cup vegetable oil: Keeps the cake moist and tender, contributing to its soft texture.
- 4 large eggs: Provide richness and help bind everything together seamlessly.
- 2 cups grated carrots: The star of the show, adding moisture, sweetness, and a beautiful orange hue.
- 1 cup crushed pineapple, drained: Adds tropical sweetness and a burst of juicy freshness.
- 1 teaspoon vanilla extract: Enhances all flavors with its sweet, aromatic warmth.
- ½ cup chopped walnuts (optional): Brings a delightful crunch and nutty dimension.
- For Frosting: 8 oz cream cheese: The creamy base for the luscious frosting.
- ¼ cup honey: Sweetens the frosting naturally without overpowering it.
- ½ cup butter: Adds richness and smoothness to the frosting’s texture.
- 1 teaspoon vanilla: Finishes the frosting with subtle aromatic sweetness.
- Optional drizzle: light touch of maple syrup: A glossy finish that adds a hint of extra warmth and shine.
How to Make Pineapple Carrot Cream Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 350°F (175°C). Grease and lightly flour two 9-inch cake pans so your cake layers come out with perfect edges and just the right texture. The warm scent of butter greasing your pans is like the first whisper of a delicious adventure to come.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. The combination of these spices creates a cozy, inviting aroma that hints at the wonderful blend of flavors waiting for you later.
Step 3: Combine the Wet Ingredients
In another bowl, beat the vegetable oil, eggs, and honey together until the mixture becomes glossy and smooth. Adding the vanilla extract at this stage adds a subtle sweetness that lifts the entire batter.
Step 4: Fold in the Carrots and Pineapple
Gently fold the grated carrots, crushed pineapple (make sure it’s well drained to avoid sogginess), and walnuts if using, into the wet ingredients. When combined with the dry mixture, the batter should look vibrant and full of life—golden, rich, and bursting with color.
Step 5: Bake to Perfection
Pour the batter evenly between your two prepared pans, then slide them into the oven. Bake for 30 to 35 minutes or until a toothpick inserted at the center comes out clean. As the cake bakes, your kitchen will fill with the heartwarming smells of spice and sweetness — a sure sign of something truly special.
Step 6: Frost with Love
Let your cakes cool completely before layering with the cream cheese frosting. This luscious frosting, made by blending cream cheese, butter, honey, and vanilla, provides the perfect tangy and sweet counterpart to the spiced cake. Spread generously between the layers and over the top, then finish with a sprinkle of pineapple bits and a light drizzle of maple syrup for an irresistible glow.
How to Serve Pineapple Carrot Cream Cake Recipe
Garnishes
Adding fresh pineapple chunks or a sprinkle of finely chopped walnuts on top elevates both texture and presentation. The maple syrup drizzle adds a shiny, inviting finish that’s sure to catch everyone’s eye.
Side Dishes
Pairing this cake with a light cup of chai tea or a fresh citrus salad creates a balance that enhances the cake’s warm spices and tropical notes. For a richer approach, serve it alongside whipped cream or a scoop of vanilla bean ice cream to satisfy every sweet tooth.
Creative Ways to Present
Why not turn this classic cake into mini cupcakes? Frost each one with a swirl of cream cheese frosting and a pearl of pineapple on top. Or create a layered trifle by cubing the cake and layering it with cream cheese frosting and crushed pineapple for a stunning, easy-to-serve dessert.
Make Ahead and Storage
Storing Leftovers
Once frosted, your Pineapple Carrot Cream Cake Recipe keeps best when covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This will maintain its moisture and freshness for up to 4 days — perfect for savoring that sweet moment a little longer.
Freezing
If you want to stash some cake for later, wrap it carefully in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and refresh by adding a quick spread of fresh frosting if needed. The cake holds up wonderfully, making it a great make-ahead dessert.
Reheating
This cake is best enjoyed chilled or at room temperature, especially because of the cream cheese frosting. However, if you prefer it slightly warm, gently warm a slice in the microwave for 10 to 15 seconds. Be cautious not to overheat, as too much warmth can affect the frosting’s texture.
FAQs
Can I substitute honey with regular sugar in this cake?
Yes, you can use granulated sugar instead of honey if you prefer. Use about 1 cup of sugar to replace ¾ cup honey, but keep in mind honey adds extra moisture and a distinct richness that sugar can’t fully replicate.
Is it necessary to drain the crushed pineapple?
Absolutely! Draining the pineapple is important to avoid making the batter too wet, which can affect the cake’s texture and baking. A well-drained pineapple keeps the cake moist but not soggy.
Can I make this cake gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your baking powder and other ingredients are gluten-free. The texture may vary slightly, but the flavors will still shine.
What if I don’t have walnuts? Can I leave them out?
Totally! Walnuts add a lovely crunch but are completely optional. You can leave them out or replace them with another nut or even shredded coconut for a different dimension.
How long does this cake stay fresh once frosted?
When stored properly in the refrigerator, your frosted Pineapple Carrot Cream Cake Recipe will stay fresh and delicious for up to 4 days. For best flavor, enjoy it within this timeframe.
Final Thoughts
This Pineapple Carrot Cream Cake Recipe is a heartfelt celebration of flavors and textures that feels both familiar and refreshingly new. From the moist crumb to the tangy-sweet frosting and tropical pineapple surprise, it’s a dessert that invites smiles and second helpings. Give this recipe a try—you might just find your new favorite cake to share with friends and family!
Print
Pineapple Carrot Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: Two 9-inch round cake layers (serves approximately 10-12 people)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Pineapple Carrot Cream Cake is a moist and delicious dessert that combines the warm spices of carrot cake with the tropical sweetness of pineapple. Sweetened naturally with honey and topped with a creamy honey-vanilla cream cheese frosting, this cake offers a perfect balance of flavors and textures, making it an irresistible treat for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- ¾ cup honey (instead of sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- ¼ cup honey
- ½ cup butter, softened
- 1 teaspoon vanilla extract
Optional Garnish
- Light drizzle of maple syrup for shine
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans thoroughly. This will ensure your cakes release easily and get a nice crust.
- Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger. Whisk them together until well combined. The mixture will unleash a warm, inviting aroma reminiscent of autumn.
- Combine the Wet Ingredients: In a separate large bowl, beat the vegetable oil, eggs, and honey until the mixture is glossy and smooth. Stir in the vanilla extract for a subtle, sweet aroma that enhances the cake’s flavor.
- Add the Goodness: Gently fold the grated carrots, drained crushed pineapple, and chopped walnuts (if using) into the wet ingredients. Mix carefully to maintain the texture and vibrancy of the batter.
- Bake to Perfection: Evenly divide the batter between the prepared cake pans. Place in the oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. The cakes should have a golden brown color and a fragrant scent.
- Cool Completely: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat together the softened cream cheese, honey, butter, and vanilla extract until smooth and creamy. This frosting provides a luscious, naturally sweet complement to the cake.
- Frost with Love: Spread the cream cheese frosting evenly between the two cake layers and then generously on top. For an extra touch of elegance and sweetness, drizzle a light touch of maple syrup over the frosting.
- Serve and Enjoy: Slice the cake and serve a sunlit slice of moist carrot crumb, creamy frosting, and sweet pineapple joy that delights every bite.
Notes
- The walnuts are optional; you can omit them if you have nut allergies or prefer a nut-free cake.
- Ensure the pineapple is well drained to prevent excess moisture in the batter, maintaining the cake’s perfect texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
- Use room temperature cream cheese and butter to make a smooth, easily spreadable frosting.
- The drizzle of maple syrup is optional but adds a beautiful shine and subtle flavor enhancement to the frosting.
