Carrot Pineapple Cake
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
An ultra-moist carrot cake enhanced by the sweetness of pineapple and the crunch of nuts, all crowned with a smooth cream cheese frosting.
The understated show-stopper: earthy carrot, tropical pineapple, and indulgent nuts in one exceptionally moist cake. Made for celebrations, and the slice nobody can stop at one piece of.
🥄 Ingredients
- 🫗 2 1/2 cups all-purpose flour (maida)
- 🫗 1 teaspoon baking soda
- 🫗 2 teaspoons baking powder
- 🫗 1/4 teaspoon salt
- 🫗 1 cup brown sugar (packed)
- 🫗 1 cup white granulated sugar
- 🫗 3/4 cup neutral oil
- 🫗 3 eggs
- 🫗 1/2 cup yogurt
- 🫗 1 tablespoon lemon juice
- 🫗 2 cups grated carrots
- 🫗 1 cup chopped pineapple
- 🫗 1 cup chopped walnuts
- 🫗 1/2 cup golden raisins
- 🫗 1/2 cup unsalted butter
- 🫗 3/4 cup cream cheese
- 🫗 3/4 cup powdered sugar
- 🫗 2 tablespoons milk
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 180°C and prepare a cake pan by greasing it.
In a large bowl, mix the oil, brown sugar and white sugar. Add the eggs one by one, then the yogurt and lemon juice.
In another bowl, sift the flour, baking powder, baking soda and salt.
Gradually incorporate the dry ingredients into the wet ingredients.
Add the grated carrots, pineapple, walnuts and raisins. Mix gently until you get a smooth batter.
Pour the batter into the pan and bake for about 45 minutes (check doneness with the tip of a knife).
While the cake cools, prepare the icing by beating the butter and cream cheese, then gradually add the powdered sugar and milk until you get a creamy texture.
Spread the icing evenly over the cooled cake.
🎥 Video Tutorial
Carrot Pineapple Cake
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Ingredient temperature: For a successful icing, the butter and cream cheese must be at room temperature to avoid lumps.
🔄 Variations
Spices: Add 1 teaspoon of cinnamon or allspice to the flour to enhance the warm character of the cake.
🧊 Storage
- 📦
This cake keeps in the refrigerator due to the cream cheese frosting. It is best consumed within 3 to 4 days.
💡 Chef Tips
Draining: Make sure to drain the pineapple pieces well to prevent excess juice from making the batter too wet.
Grinding: Use a fine grater for the carrots so they blend perfectly into the cake.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →