The Ultimate Moist Pineapple Carrot Cake with Cream Cheese Frosting (Easy 9×13 Recipe)
Indulge in the perfect balance of sweetness and spice with this incredibly moist pineapple carrot cake, generously studded with chopped walnuts and crowned with a luscious, easy-to-make cream cheese frosting. This delightful 9×13 inch dessert is ideal for any occasion, from festive Easter gatherings to a simple craving for the best carrot cake imaginable.
Today, we’re diving into a much-requested variation of my classic homemade carrot cake recipe, directly inspired by two common questions I frequently receive: Can you use crushed pineapple? And can it be baked in a convenient 9×13-inch pan? The resounding answer to both is: YES AND YES!
With Easter just around the corner, or perhaps simply a year-round desire for an exceptional carrot cake, I knew it was time to perfect a dedicated pineapple carrot cake recipe. And let me assure you, this recipe not only meets expectations but truly exceeds them. It delivers that signature moist, tender crumb and aromatic spice profile that carrot cake lovers adore, with the added benefit of juicy crushed pineapple for an extra layer of moisture and subtle tropical notes.
In fact, I find myself gravitating towards the simplicity of this 9×13 inch pineapple carrot cake over my more elaborate layered version. There’s no stress involved with leveling cake layers or intricate decorating. The beauty of this recipe lies in its straightforward approach: simply bake the cake to golden perfection, allow it to cool completely, then generously spread a rich, tangy cream cheese frosting over the top. It’s an elegant yet effortless dessert that promises pure satisfaction with every bite. The addition of pineapple not only enhances the texture but also creates a uniquely flavorful cake that stands out.
Essential Ingredients for the Perfect Pineapple Carrot Cake
When it comes to crafting a truly exceptional carrot cake, I adhere to a few non-negotiable standards. The cake must be incredibly moist and remain so for days, boast a harmonious blend of spices without any single one overpowering, and, of course, be finished with a luxurious cream cheese frosting. This pineapple carrot cake ticks all those boxes and more. So, what exactly makes this particular carrot cake so irresistible and perfectly moist?
- All-Purpose Flour: The foundation of our cake. Accuracy in measuring flour is crucial for the perfect texture. Always remember to spoon the flour into your measuring cup and then level it off with the back of a knife. This prevents over-packing, which can lead to a dense, heavy cake instead of the light and airy result we’re aiming for.
- Baking Powder and Baking Soda: These are our essential leavening agents. Working in tandem, they create air bubbles within the batter, ensuring that the cake rises beautifully and develops a tender, fluffy crumb in the oven. Without them, your cake would be flat and unappealing.
- Oil (Canola or Vegetable): Instead of butter, oil is used here for its superior ability to provide and maintain moisture in the cake. It contributes to a consistently moist texture that lasts for days, making it the secret to a carrot cake that never dries out. Choose a neutral-flavored oil like canola or vegetable oil to let the other flavors shine.
- Large Eggs: Eggs serve multiple purposes: they bind the ingredients together, add richness, and contribute to the cake’s structure and rise. For the best results, ensure your eggs are at room temperature. This allows them to emulsify more effectively with the other wet ingredients, leading to a smoother, more uniform batter.
- Crushed Pineapple: This is the star ingredient that sets this recipe apart. Traditionally, some carrot cake recipes use applesauce for moisture, but here, a can of well-drained crushed pineapple takes its place. It’s a game-changer for moisture without making the cake greasy, and it imparts a subtle, delightful sweetness without an overwhelming pineapple flavor. It simply enhances the overall profile and ensures a wonderfully tender crumb.
- Granulated Sugar and Packed Light Brown Sugar: A blend of both sugars is key. Granulated sugar provides foundational sweetness, while packed light brown sugar brings a deeper, molasses-rich flavor and, crucially, additional moisture. Brown sugar’s inherent moisture content helps keep the cake tender and adds a caramel-like complexity that complements the spices and carrots beautifully.
- Grated Carrots: This recipe calls for a generous three cups of freshly grated carrots, lightly packed. We’re not skimping on the namesake ingredient here! The abundance of carrots ensures a rich, earthy flavor and contributes significantly to the cake’s moistness and texture. Freshly grated is always best for optimal flavor and moisture.
- Chopped Walnuts: For that essential nutty crunch and earthy flavor, chopped raw walnuts are a must. They add a wonderful textural contrast to the soft cake crumb. If you’re not a fan of walnuts, pecans make an excellent substitute, or you can omit them entirely if preferred.
- Pure Vanilla Extract: A splash of pure vanilla extract is vital for enhancing and rounding out all the other flavors. It adds a warm, aromatic depth that ties everything together perfectly. Don’t skimp on quality here; pure vanilla makes a difference.
- Ground Spices (Cinnamon, Ginger, Nutmeg): This carefully balanced trio provides the classic warmth and aromatic notes synonymous with carrot cake. The amounts are chosen to ensure the spices are present and flavorful, but never overpowering, allowing the natural sweetness of the carrots and pineapple to come through.
Effortless Steps to Bake Your Pineapple Carrot Cake
Creating the batter for this delicious homemade pineapple carrot cake is remarkably straightforward. The process involves separately combining your dry and wet ingredients, gently folding them together, and then pouring the mixture into your prepared baking pan. It’s a method that minimizes fuss while maximizing flavor and texture.
- Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan, or spray it thoroughly with a non-stick cooking spray. This crucial step ensures your cake doesn’t stick and releases cleanly after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour (remember to spoon and level!), baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisking them thoroughly ensures the leavening agents and spices are evenly distributed throughout the dry mixture, which is essential for consistent flavor and rise in the cake. Set this bowl aside.
- Mix Wet Ingredients: In a separate, even larger mixing bowl, combine the canola or vegetable oil, room-temperature eggs, packed light brown sugar, granulated sugar, the well-drained crushed pineapple, and pure vanilla extract. Whisk these ingredients together until they are fully incorporated and smooth. The room temperature eggs will blend seamlessly, creating a more cohesive batter.
- Incorporate Carrots and Walnuts: Once your wet ingredients are perfectly mixed, fold in the freshly grated carrots and chopped walnuts (and raisins, if you’re using them). Stir until these additions are evenly distributed throughout the wet mixture.
- Combine Wet and Dry Mixtures: Now, add the dry ingredient mixture to the wet ingredients. Using a whisk or a rubber spatula, mix until just combined. It is vital to avoid overmixing the batter at this stage, as overmixing can develop the gluten in the flour too much, leading to a tough and dry cake. A few streaks of flour are acceptable; stop mixing as soon as everything appears integrated.
- Bake to Perfection: Pour the luscious cake batter into your prepared 9×13-inch baking pan, spreading it evenly across the bottom. Bake in the preheated oven for approximately 35-45 minutes. The cake is done when the top is set, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If you notice the top browning too quickly before the center is cooked, loosely tent the pan with aluminum foil for the last 15-20 minutes of baking.
- Cool Completely: Once baked, remove the cake from the oven and transfer the pan to a wire rack. Allow the cake to cool completely in the pan before attempting to frost it. Frosting a warm cake will cause the cream cheese frosting to melt and slide off, creating a messy situation. Patience here is key!
Crafting the Silky Cream Cheese Frosting
No carrot cake is truly complete without a generous topping of rich, tangy cream cheese frosting. I rely on my tried-and-true homemade cream cheese frosting recipe for this cake, as it strikes the perfect balance of sweetness and tanginess, with an incredibly smooth and creamy texture. It’s a simple yet sublime combination of softened cream cheese, unsalted butter, powdered sugar, and a touch of vanilla extract.
- Prepare Frosting Ingredients: The most important tip for a lump-free, super smooth frosting is to ensure your brick-style cream cheese and unsalted butter are thoroughly softened to room temperature. This usually takes about 30-60 minutes sitting on the counter.
- Beat Cream Cheese and Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand-held mixer), beat the softened cream cheese on medium speed until it’s completely smooth and free of lumps. Then, add the softened butter and continue mixing for about 30 seconds to 1 minute, until the two are well combined and uniformly smooth.
- Add Remaining Ingredients: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium until light and fluffy. Stir in the pure vanilla extract. Continue mixing until the frosting is perfectly smooth, light, and creamy, scraping down the sides of the bowl as needed to ensure all ingredients are incorporated.
- Frost and Serve: Once the carrot cake is completely cool, use a knife or an offset spatula to spread the velvety cream cheese frosting evenly over the top. You can keep it simple or get creative! For a decorative touch, sprinkle some extra chopped walnuts on top, or even pipe small carrot designs using a small amount of tinted frosting. Slice into generous pieces, serve, and savor this delightful dessert!
Can I Make This Pineapple Carrot Cake in Advance?
Absolutely! This moist pineapple carrot cake is an ideal candidate for make-ahead baking, which can be incredibly helpful for holiday preparations or busy schedules. I personally love baking the cake layers the night before and then frosting them the following day. I’ve found that the flavors of this carrot cake actually deepen and meld beautifully on day two, often tasting even better. Plus, it’s wonderfully delicious served chilled straight from the refrigerator. For detailed instructions on how to prep this moist carrot cake ahead of time, refer to the notes in the recipe card below. Planning ahead ensures you have a perfectly flavorful and ready-to-enjoy dessert without the last-minute rush.
Freezing & Storage Instructions for Your Carrot Cake
Proper storage is key to enjoying your delicious pineapple carrot cake for as long as possible. Due to the cream cheese frosting, this cake should always be stored in the refrigerator.
- Refrigeration: Store any leftover carrot cake tightly covered in an airtight container or wrapped snugly with plastic wrap in the refrigerator for up to 4 days. This keeps the cake moist and the frosting fresh.
- Freezing the Cake (Unfrosted): To freeze the cake itself, allow it to cool completely. Once cooled, remove it from the pan and wrap it very tightly in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator.
- Freezing the Frosted Cake: You can also freeze the entire frosted cake. First, place the frosted cake (uncovered) in the freezer for about an hour, or until the frosting is firm. Then, wrap it tightly in plastic wrap and then foil. This method prevents the frosting from sticking to the wrap. Thaw overnight in the refrigerator before serving.
- Freezing Cream Cheese Frosting: The cream cheese frosting also freezes exceptionally well. Store it in an airtight container in the freezer for 2-3 months. When ready to use, thaw it overnight in the refrigerator, then bring it to room temperature on the counter and re-whip it for a few minutes until smooth and creamy again before applying to your cake.
Expert Baking Tips for Success
- Measure Flour Correctly: For a consistently light and tender cake, always use the spoon and level method for measuring flour. Gently stir the flour in its container, then spoon it into your measuring cup until it’s overflowing. Finally, use the straight edge of a knife to level off the excess, ensuring you have the precise amount without over-packing.
- Nut and Raisin Customization: While chopped walnuts add a fantastic crunch and flavor, feel free to substitute with your favorite nuts, such as pecans. If you’re a fan of raisins in your carrot cake, you can certainly add ½ cup to the batter along with the carrots and walnuts for an extra burst of sweetness and chewiness.
- Room Temperature Ingredients for Frosting: This cannot be stressed enough for the cream cheese frosting! Ensure both your brick-style cream cheese and unsalted butter are thoroughly softened to room temperature. This is crucial for achieving a super smooth, creamy, and lump-free frosting that spreads beautifully without tearing the cake.
- Cupcake Conversion: If you’re hoping to transform this recipe into convenient cupcakes, I highly recommend referring to my dedicated Carrot Cake Cupcakes recipe instead. That recipe is specifically formulated with the correct ingredient ratios and baking times for cupcakes, ensuring perfect results every time, rather than guessing at modifications for this sheet cake recipe.
More Easy Cake Recipes to Delight In!
If you loved this moist and flavorful pineapple carrot cake, you’ll surely enjoy these other straightforward and delicious cake recipes:
- Banana Cake: A wonderfully moist and flavorful cake, perfect for using up ripe bananas.
- Chiffon Cake: Light as air and incredibly delicate, a true baking marvel.
- Hummingbird Cake: A Southern classic bursting with pineapple, banana, and pecans.
- Pineapple Upside-Down Cake: A stunning and sweet cake with caramelized pineapple.
- Lemon Pound Cake: A dense, rich, and wonderfully tangy cake that’s always a crowd-pleaser.
Pineapple Carrot Cake
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Ingredients
For the carrot cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (180ml) canola or vegetable oil
- 4 large eggs , room temperature
- 1 and 1/2 cups (300 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 (8-ounce) can crushed pineapple , drained
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) grated carrots , lightly packed
- 3/4 cup (90 grams) chopped walnuts
- 1/2 cup (75 grams) raisins (optional)
For the cream cheese frosting:
- 1 (8-ounce) package brick style cream cheese , softened to room temperature
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake:
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Preheat oven to 350°F. Spray a 9×13-inch baking pan with non-stick cooking spray and set aside.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
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In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
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Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
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Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
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Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
To make the cream cheese frosting:
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
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Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!
Notes
To make in advance: Carrot cake may be prepared 2-3 days in advance. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for 2-3 days. Cream cheese frosting may also be made 1-2 days in advance. Cover tightly and refrigerate the frosting, bring to room temperature on the counter before frosting the cake.
To freeze: Remove the carrot cake from the pan and wrap tightly in plastic wrap, store in the freezer for up to 3 months. Thaw overnight in the refrigerator. Frosting will also freeze well for 2-3 months, thaw in the refrigerator overnight, then bring to room temperature on the counter before frosting the cake.
Adapted from my Layered Carrot Cake recipe.