Pineapple Carrot Cake

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pineapple carrot cake

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

This is one of my favorite versions of traditional Carrot Cake.  I love the fact that the carrots can be substituted with shredded, unpeeled zucchini which is great for when there's an abundance of zucchini!  This is one of the desserts I brought to our family Easter dinner and everyone loved it!  The pineapple and carrots make this cake moist and delicious and the great variety of spices add wonderful flavor.  We don't like desserts that are super sweet so this was perfection for us.  And the cream cheese frosting was creamy and delicious!  Give this Pineapple Carrot Cake a try and let me know what you think!

Yield: 12

Pineapple Carrot Cake

Pineapple Carrot Cake

A fun spin on the traditional carrot cake recipe

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1 1/2 c. all-purpose flour
  • 1 1/4 c. sugar
  • 1/2 c. sweetened shredded coconut
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • Pinch of ginger
  • 3 Tblsp. canola oil
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 c. grated, peeled carrots (or unpeeled, grated zucchini)
  • 1 20 oz. can crushed pineapple, drained and juice reserved
  • 1/2 c. chopped pecans
  • Cream Cheese Frosting:
  • 2 Tblsp. butter, softened
  • 8 oz. cream cheese, softened
  • 1 3/4 c. powdered sugar
  • 2 tsp. vanilla
  • Splash of pineapple juice
  • Chopped pecans, optional
  • **can substitute the carrots with unpeeled, grated zucchini which is just as delicious and moist!


  1. Preheat oven to 350. Lightly coat 13x9 baking pan with baking spray.
  2. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl and whisk well.
  3. Combine oil, eggs and vanilla; stir well. Stir in the eggs mix, carrots, pineapple and pecans into the flour mix. Keep folding until it all comes together. If it's too dry add a splash of pineapple juice.
  4. Pour into your pan and bake for 33-35 mins. Cool completely.
  5. For the frosting:
  6. Cream butter and cream cheese together in a large bowl at medium speed until smooth. Beat in sugar and vanilla just until smooth. Add a splash of juice if necessary. Spread on top of cooled cake and top with chopped pecans.
  7. Enjoy!

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