This cream cheese frosted carrot pineapple cake is the best! It’s moist and deliciously spiced, with a hint of tropical sweetness.

Let me introduce to you the powerhouse of flavor you never knew you needed.

What makes this cake so delicious? The cake is a combination of warm, earthy flavors and tropical sweetness.

Grab your favorite apron, and let’s get started!

How to Make This Cake

Make the pineapple carrot cake first.

Begin by shredding two cups of carrots. You’ll need 3-4 carrots for whole carrots. You can use a food processor for this, but you can also grate them by hand.

Combine the brown sugar, granulated sugar, and whole Sugar in the bowl of the stand mixer. Whip until light and fluffy, about 2-3 minutes.

You should give your egg/sugar mix a good whipping, as this will provide you with a fluffy cake.

Add the vegetable oil to the mixer and mix until combined.

In a separate mixing bowl, combine the dry ingredients: flour, baking powder, soda, salt, and spices. Add the dry ingredients, vanilla extract, and salt to the batter. Mix on low speed until combined.

Fold gently in the carrots, crushed pineapple, and shredded coconut.

Pour the batter into two 8″ round pans lined with parchment paper and greased. Bake at 350F for 45-50 min.

When a toothpick is inserted into the middle of the cake, it comes out with just cooked crumbs.

Can I replace pineapple with another fruit in carrot cake?

This Recipe can be made without pineapple if you prefer (or try this yummy mini-carrot sheet cake with coconut frosting). Try a chunky applesauce to add a bit more moisture and sweetness.

Make the icing and then assemble the cake.

It is not recommended to try and level this cake. Frosting can be used to cover any imperfections or domes on the layers.

Mix the butter at room temperature and the cream cheese in a bowl.

Beat the mixture with the paddle attachment until it is smooth.

Add the powdered Sugar. Beat the frosting on low, then increase to high speed until it is smooth and fluffy. (About 1-2 minutes).

Add the vanilla extract to the mixer and mix until combined.

Pour half the frosting on the first layer to assemble the cake. Spread the frosting using an offset spatula over the top but not to the edges.

The second layer should be placed on top of the frosting. Gently press it down to ensure it adheres.

Spread the cream cheese frosting to the edge of the cake using the remainder. Use an offset spatula to remove any frosting from the sides.

Garnish your cake with flowers that are safe for cakes and a ring made of crushed nuts. It’s a great idea to add flowers to cakes. I chose quince flowers and roses for this cake. They make a lovely garnish, but you should make sure they are edible or non-toxic. For more information about what flowers to use and how to prepare the flowers, please see my post on how to decorate cakes using fresh flowers.

Substitutes for FRosting

You can substitute 3 cups of any frosting you like if cream cheese frosting doesn’t suit your taste. This cake is heavy, so I suggest using a buttercream that can withstand the weight.

How to make this cake in another size

Cupcakes: Line a muffin pan with paper liners, and then spoon four tablespoons of batter per liner. Bake at 350F between 15-17 minutes, or until the toothpick comes out clean. This Recipe makes about two dozen mini cupcakes.

Sheet Cake: This is a simple recipe that can be adapted into a sheet cake. Pour the batter into a 9″ x13″ greased dish and bake it at 350F for about 45-55 min.

Expert Tips

How to make even cake layers The best way I found to make even cake layers is by weighing your batter. You’ll need approximately 670g for each 8″ round pan.

Chill the cake:  A cool cake will be easier to handle and cut.

Do not stack these layers of cake in the fridge. Since this Recipe produces a moist and soft cake, it is best to keep them unstacked. This will help them firm up and not get compressed.

Storage: The cake is best eaten within three days.

Storing your cut cake: After cutting the cake, you will want to protect it. Place a piece of plastic wrap directly on the exposed part of your cake.

Serving Cake: Temperature affects food, and cold foods tend to taste less sweet and flavourful. I recommend serving the cake at room temperature.

Pineapple carrot cake:

2 All-purpose Flour

2 tsp Baking powder

1 tsp baking soda

Half a teaspoon Salt

2 tsp Ground cinnamon

Half a teaspoon of Ground cloves

Half a teaspoon of ground ginger

3/4 Vegetable oil

1 Brown Sugar

1/3 Granulated Sugar

Three eggs

1 tsp vanilla extract

2 Grated carrots

1 crushed pineapple, drained

Cream Cheese Frosting:

1/2 Unsalted Butter at Room Temperature

8 oz Full-fat cream cheese at room temperature

4 Powdered Sugar

1 tsp vanilla extract

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Combine the granulated Sugar and the brown Sugar in the bowl of the stand mixer. Whip until light and fluffy, about 2-3 minutes.

Add the vegetable oil to the mixer and mix until combined.

Mix the dry ingredients (flour and baking powder). Add the vanilla extract to the batter and combine on low speed.

Fold in the carrots and crushed pineapple.

Pour the batter into two 8″ round pans lined with parchment paper and greased.

Bake at 350F until the toothpick comes out clean.

Let the cakes cool down in their pans.

Wrap the cakes in plastic and place them in the refrigerator until you are ready to frost.

Cream Cheese Frosting:

Cream the butter and the cream cheese in the bowl of an electric stand mixer with the paddle attachment until they are smooth.

Add the powdered sweetener. Beat the mixture on low speed until all of the powdered sweetener is absorbed. Increase to high speed. Beat until smooth (1-2 minutes).

Add the vanilla extract to the mixer and mix until combined.

Cake Assembly:

Place the first cake layer onto a plate.

Add half the cream cheese frosting and spread it out all the way to the edges.

Place the second cake layer on top. Gently press down so that the frosting beneath it adheres and keeps it in place.

Add the remaining cream cheese frosting.

Use seasonal flowers to decorate the cake.

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