Sunshine Carrot Cake with Pineapple Cream Cheese Frosting

Sunshine Carrot Cake with Pineapple My Secrets Out

By Sally ThompsonJuly 12, 2025

Table of Contents

Recipe Introduction

Fancy a bit of sunshine in your baking? Honestly, who doesn't? I'm going to tell you about this carrot cake with pineapple recipe. It's genuinely one of the best I've ever made.

Quick Hook

Ever wondered how to elevate your carrot cake with pineapple ? This Hawaiian Pineapple Carrot Cream Cake recipe is what you are looking for.

This recipe will show you how to bring tropical flavors to your classic spiced carrot cake.

Brief Overview

This version originates from the classic American carrot cake , updated with a tropical twist. It's a medium difficulty bake, taking around 2- 3 hours from start to finish.

This cake will make around 12 to 16 slices for sharing.

Main Benefits

Carrots are packed with Vitamin A. This Hawaiian carrot pineapple cake is perfect for a summer barbecue or Bank Holiday afternoon tea.

The combination of spices, pineapple, and the smooth cream cheese frosting recipe makes it stand out. Plus it’s a moist carrot cake recipe , which is always a win.

This easy carrot cake with pineapple is far from ordinary. The pineapple adds a lovely sweetness and moisture. This recipe uses everyday ingredients that makes it simple to follow.

The recipe will show you how to make the best homemade carrot cake from scratch .

Craving a carrot cake with pineapple and coconut ? Well, you can add in some shredded coconut. I once added a lime zest to the cream cheese frosting.

Oh my gosh, it was a game changer! It brought the pineapple flavors to life. You know?

Now that you know the benefits of this delicious spiced carrot cake , let's look at the ingredients.

Right then, let's talk about what you need for this cracking Sunshine Carrot Cake with Pineapple ! Forget shop bought nonsense.

We're making this moist carrot cake recipe from scratch. It's easier than you think, honestly.

Ingredients & Equipment: Getting Sorted

First things first. Let's gather our supplies to whip up this stunning Hawaiian Pineapple Carrot Cream Cake . Don't panic, you probably have most of it already. Let's dive in.

Main Ingredients: The Core Components

All-Purpose Flour: 2 cups (250g) This is your base.
Baking Soda: 2 teaspoons. For that lovely rise.
Spices: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger. A warm hug in every bite.
Salt: ½ teaspoon. Enhances the flavours.
Granulated Sugar: 1 ½ cups (300g). Sweetness, naturally.
Vegetable Oil: ¾ cup (180ml). Keeps it moist.
Eggs: 4 large . Binding magic.
Vanilla Extract: 1 teaspoon . A classic touch.
Grated Carrots: 3 cups (300g) . About 6 medium. Fresh is best, you know?
Crushed Pineapple: 1 (8 ounce / 227g) can , well drained. Don't skimp on draining! Soggy bottoms are a no-no.
Chopped Pecans: 1 cup (100g) , toasted (optional). Adds a lovely crunch.

For the cream cheese frosting recipe :

Cream Cheese: 8 ounces (226g) , softened. Full fat is the way to go.
Unsalted Butter: ½ cup (1 stick / 113g) , softened. Again, proper butter.
Powdered Sugar: 4 cups (480g) , sifted. No one wants lumpy frosting!
Vanilla Extract: 1 teaspoon.
Milk or Heavy Cream: 2-4 tablespoons , as needed. For the perfect consistency.

Seasoning Notes: The Secret Sauce

Cinnamon, nutmeg, and ginger are the key here. This spiced carrot cake smells heavenly while baking!

If you're feeling adventurous, add a pinch of ground cloves or cardamom. Fancy! Don't skip the salt. It balances the sweetness and makes the other flavours pop.

If you do not like cinnamon, Pumpkin pie spice it is!

Equipment Needed: The Tools of the Trade

9x13 inch baking pan. A must have.
Mixing bowls (various sizes). Obvious, innit?
Electric mixer (handheld or stand mixer). Makes life easier.
Rubber spatula . For scraping every last bit.
Grater . For the carrots, duh!
Measuring cups and spoons. Precision is key.
Wire rack . For cooling.
Parchment paper (optional). Makes removing the cake a breeze.

Don't have an electric mixer? A good old whisk and some elbow grease will do. No 9x13 inch pan? Two round cake tins work too, you'll just need to adjust the baking time.

Making this easy carrot cake with pineapple is all about adapting to what you've got. Now, let's get baking this Best Carrot Cake Recipe With Pineapple And Coconut.

It's going to be brilliant!

Right then, let's get cracking on cooking. Baking the carrot cake with pineapple isn't hard. It's like Mary Berry meets Delia Smith.

Prep Steps: Mise en Place Magic

Honestly, the secret to a stress free bake? Mise en place , darling. Get everything prepped. This isn't just some fancy chef term. It's about sanity .

First, measure all your ingredients . Grate the carrots and drain the pineapple. Toast the pecans if you are using them.

Soften the butter and cream cheese for the frosting. Prepare the pan! A greased and floured 9x13 inch pan is ideal.

Safety first! Using a grater can be a bit dicey so watch your fingers.

step-by-step: Getting Down to Brass Tacks

Ready? Let's bake this Hawaiian carrot pineapple cake .

Preheat your oven to 350° F ( 175° C) . Grease and flour the pan.
Whisk flour, baking soda, spices, and salt in a big bowl.
In another bowl, cream sugar, oil, eggs, and vanilla until fluffy.
Slowly add the dry ingredients to the wet. Mix 'til just combined.
Fold in the carrots, pineapple, and pecans.
Pour into the pan. Bake for 35- 45 minutes . A skewer should come out clean.
Cool completely before frosting. Don't rush!
Beat cream cheese and butter until smooth. Add sugar and vanilla. Adjust with milk.

See! A moist carrot cake recipe is easy.

Pro Tips for Your Baking Win

Don't overmix. This is key to a tender spiced carrot cake .
Make sure your cream cheese is soft. Lumpy frosting is not the look.
make-ahead? Bake the cake a day before. Frost it the next day.

A slice of homemade carrot cake from scratch is the perfect reward. This is the best carrot cake recipe with pineapple and coconut that your friends will ever taste.

Think about adding coconut for the additional flavor. Carrot cake with pineapple and coconut is a treat.

Recipe Notes: Cracking the Carrot Cake Code

Alright, you've got the recipe for this amazing carrot cake with pineapple , now let's talk about the nitty gritty. Little things I've learned over countless bakes.

Trust me, there’s nothing worse than a cake fail when you're expecting perfection! A classic Hawaiian pineapple carrot cream cake can be amazing, but only if you keep a few things in mind!

Serving Suggestions: The Art of the Slice

Plating is key, my friends! Don't just slap a slice on a plate. Make it special. Dust a plate with icing sugar for extra fancy vibes.

Serve a slice with a scoop of vanilla ice cream. A classic combination! For drinks, I find the carrot cake with pineapple and coconut cake pairs really well with a cuppa (English Breakfast, naturally!).

Storage Tips: Keeping it Fresh

So, you’ve baked your easy carrot cake with pineapple . Now what? Leftovers, if there are any, should be wrapped tightly.

Keep them in the fridge. Pop it in an airtight container, too. It will keep for about 3 days. Honestly, it never lasts that long in my house!

For the cream cheese frosting recipe , make sure your fridge is working well! You can freeze the cake. Wrap it in cling film first.

Then put it in a freezer bag. When you’re ready to eat, thaw it overnight in the fridge. Reheat single slices in the microwave for 20-30 seconds .

Variations: Playing with Your Food

Got dietary needs? No problem! For a dairy-free version, use dairy-free cream cheese alternative for the frosting. You could try using gluten-free flour too.

You’ll then have your own version of this best carrot cake recipe with pineapple and coconut . Seasonal swaps? In summer, use fresh pineapple.

So good! You could always add other spices to make the Spiced carrot cake that is just perfect for Autumn.

Nutrition Basics: A Little Bit of Goodness

Okay, I'm no nutritionist. But, this moist carrot cake recipe has carrots, right? So it's practically health food! Each slice contains around 450-550 calories.

There's also fiber from the carrots. Plus, pecans offer healthy fats. So, enjoy a slice of homemade carrot cake from scratch guilt free!

There you have it! My Hawaiian Carrot Pineapple Cake secrets revealed. Go on, give it a go. I know you’ll be right as rain! Don't stress if it's not perfect.

Practice makes perfect. Happy baking!

Frequently Asked Questions

Can I make this carrot cake with pineapple ahead of time? I've got a right busy schedule!

Absolutely! In fact, the carrot cake with pineapple actually tastes better the next day as the flavours meld together. Bake the cake, let it cool completely, and then wrap it tightly in cling film or store it in an airtight container. Frost it just before serving to prevent the frosting from getting soggy.

My frosting is too runny! How do I fix it? It's looking a bit of a state, really.

Don't panic, it happens to the best of us! If your cream cheese frosting is too runny, gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Remember to beat well after each addition, and avoid adding too much liquid.

Popping it in the fridge for 30 minutes can also help firm it up.

I’m not a fan of pecans. What can I substitute in this Carrot Cake with Pineapple, or can I leave them out?

Not a problem at all! You can definitely leave the pecans out entirely, or substitute them with chopped walnuts or even raisins for a bit of extra sweetness. Toasted coconut flakes would also be a delicious addition, offering a slightly different texture and flavour profile.

How do I store leftover Sunshine Carrot Cake with Pineapple so it stays moist?

To keep your carrot cake with pineapple delightfully moist, store it in an airtight container in the refrigerator. The cream cheese frosting needs to be refrigerated, and the airtight container will prevent the cake from drying out. It should last for up to 5 days if it lasts that long, that is!

Is there anything I can do to make this carrot cake with pineapple healthier?

You can make a few tweaks to create a slightly healthier version. Substitute some of the vegetable oil with unsweetened applesauce, reduce the amount of sugar slightly, and use whole wheat flour instead of all-purpose flour. You could also use a lighter cream cheese for the frosting.