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A slice of carrot pineapple cake garnished with walnuts lying on its side on a white plate stacked on a teal plate with a fork.
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4.50 from 2 votes

Carrot Pineapple Cake

Carrot Pineapple Cake is easy to make from scratch without fancy equipment and tastes even better than traditional carrot cake.  This moist carrot cake recipe is perfectly spiced, loaded with fresh carrots and sweet pineapple and layered with a flavorful cream cheese frosting!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 431kcal


Carrot Cake Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola or vegetable oil
  • 1 tsp vanilla extract
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 cups grated carrot about 3 large carrots
  • 1 cup crushed canned pineapple drained
  • 1/2 cup chopped walnuts plus more for decorating

Cream Cheese Frosting:

  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 16 oz cream cheese


  • Preheat oven to 350°F (180°C). Spray two 9-inch cake pans with nonstick spray. Set aside.
  • In a medium bowl combine flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and salt. Set aside.
  • In another large bowl whisk together eggs, applesauce, oil, vanilla extract, brown sugar, and granulated sugar. Mix with a whisk until no brown sugar lumps remain and the mixture is well combined.
  • Add dry ingredients to the wet ingredients and mix until just combined.
  • Fold in grated carrots, crushed pineapple, and walnuts.
  • Divide batter between the cake pans and bake for 35-40 minutes, or until a toothpick comes out clean.
  • Let the cakes cool completely in the pans set on a cooling rack.
  • To make the frosting, beat together softened butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2-3 minutes.
  • Add vanilla extract and cream cheese and beat until blended. If the frosting is a little bit too soft, freeze for a few minutes.
  • Frost the cooled cake and decorate with chopped nuts.


Calories: 431kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 300mg | Potassium: 231mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2940IU | Vitamin C: 3.9mg | Calcium: 79mg | Iron: 1.5mg