
This homestyle carrot cake features a delightful island twist by incorporating sweet crushed pineapple alongside freshly grated carrots. The combination creates an exceptionally tender crumb with the perfect balance of tropical sweetness and classic spice flavors, all topped with velvety cream cheese frosting.
The key to perfecting this recipe lies in properly draining the canned pineapple and using finely grated fresh carrots for the ideal texture and moisture level.
Key Components
- Fresh Carrots: Finely grated, measured after packing
- Canned Pineapple: Crushed, thoroughly drained
- Flour: Standard all-purpose, properly measured
- Eggs: Large size, at room temperature
- Oil: Neutral vegetable oil
- Vanilla: Pure extract only
- Baking Spices: Fresh, aromatic blend
Step-by-Step Method
- 1. Initial Setup:
- Heat oven to 350°F (175°C). Prepare two 9-inch cake pans with grease, flour and parchment circles. Thoroughly drain pineapple using fine strainer.
- 2. Mix Dry Components:
- Combine flour, sugar, leaveners, salt and spices in mixing bowl. Create center well for wet ingredients.
- 3. Blend Wet Ingredients:
- Mix eggs with oil until smooth. Add vanilla. Pour into flour mixture well, stirring just until combined.
- 4. Incorporate Fruits:
- Fold in shredded carrots and drained pineapple. Add nuts if using. Mix until evenly distributed.
- 5. Bake:
- Divide batter between pans. Bake 30-35 minutes until tester comes clean. Cool 10 minutes before removing from pans.

Frosting and Assembly
- 1. Cool Completely:
- Allow cake layers to reach room temperature on wire racks. Expedite by chilling if needed.
- 2. Prepare Frosting:
- Cream together softened butter and cream cheese. Add powdered sugar and vanilla gradually. Frost between layers then cover entire cake.
Serving Suggestions
- Fresh pineapple garnish
- Sprinkled toasted coconut
- Crushed macadamia nuts
- Scoop of vanilla bean ice cream
- Fresh brewed coffee
- Cold glass of milk

Storage Instructions
Unfrosted cake layers freeze well for up to 3 months when properly wrapped. Completed cake stays fresh in refrigerator for 5 days. For best taste and texture, let chilled slices stand at room temperature 15-20 minutes before serving.

This island-inspired carrot cake successfully updates a beloved classic while keeping its comforting appeal. The recipe consistently delivers impressive results for both special celebrations and casual gatherings.
Frequently Asked Questions
- → Is it possible to prep this cake in advance?
- Absolutely! Bake the layers up to two days early, then wrap them up and keep them at room temperature or in the fridge.
- → Why include pineapple in a carrot cake recipe?
- Pineapple boosts the sweetness naturally and keeps the cake incredibly moist and soft.
- → Could I turn this cake recipe into cupcakes?
- Of course! Just use lined muffin pans and bake for about 18–20 minutes at the same oven temperature.
- → How should I store this dessert once it's made?
- Keep the frosted cake in the fridge for up to five days. Remember to let it reach room temperature before serving for the best taste.
- → Can I freeze this cake safely?
- Definitely! Wrap the unfrosted layers tightly and freeze for up to three months. Let them defrost in the fridge overnight when you're ready.