A fun twist on a seasonal classic, this Carrot Cake with Pineapple recipe features whole grain flour, Greek yogurt, pineapple, and a delicious cream cheese frosting. Perfect for the carrot cake lovers in your life.
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Recipe Highlights
- Jump into the spring season with this carrot pineapple cake recipe!
- A sheet cake made with whole grains, but the whole family will never know.
- A special sweet and tangy cream cheese frosting thanks to Greek yogurt.
- Make ahead friendly and serves a crowd – win, win!
Ingredients Overview
To make this special carrot cake recipe, here are some of the star ingredients you need:
- white whole wheat flour – you can also use half whole wheat flour with half all-purpose flour, or whole wheat pastry flour. A 1:1 baking gluten-free flour is another good substitute.
- warm spices – a good dash of cinnamon, ginger, nutmeg, and cloves elevates the flavors of the cake and adds the perfect balance of spices.
- avocado oil or light olive oil – for extra moisture and keeps the cake soft.
- brown sugar – brown sugar provides moisture and a stronger flavor than white sugar.
- Greek yogurt – this replaces some of the oil but also plays a part in keeping the cake moist. We’re also using it in the cream cheese frosting! You can also make this cake recipe using Skyr (Icelandic yogurt).
- large eggs – a staple in many cake recipes. They add structure and stability.
- crushed pineapple – juicy pineapple is a delicious addition to classic carrot cake. The canned pineapple adds sweetness as well as some moisture. I’ve found the easiest way to slightly drain the pineapple is through a fine-mesh sieve.
- shredded carrots – I like grated carrots here for little bits that blend well into the batter. Use fresh carrots for the best texture.
- chopped walnuts – walnuts in carrot cake is essentially an unwritten rule. Toss in some golden raisins or coconut flakes to capture the essence of Hummingbird cake.
- cream cheese & confectioners’ sugar – for a richer frosting use full-fat cream cheese, but a low-fat cream cheese will also work. Make sure it is room temperature for easier mixing.
VANILLA YOGURT: if you don’t have vanilla Greek yogurt on hand for the frosting, add a teaspoon of vanilla extract to the frosting recipe and adjust the sweetness to your liking.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
Here’s a step-by-step overview of how to make this carrot cake with pineapple:
1
Combine Dry Ingredients
Preheat the oven to 350ºF. Grease a 9×13 inch baking dish with butter, oil, or cooking spray, or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, ground spices, and salt.
2
Combine Wet Ingredients
In a large mixing bowl, whisk sugar and oil until sugar is almost dissolved, then whisk in yogurt until smooth. Add eggs one at a time until fully combined.
Note: Cake can also be made in the bowl of an electric stand mixer with the paddle attachment.
3
Make Carrot Cake Batter
Gently fold flour mixture into wet ingredients, until just combined. Then add crushed pineapple, grated carrots, and walnuts, gently stirring until everything comes together.
4
Bake Cake
Pour batter into prepared pan. Bake for 35-45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Tent with aluminum foil if the cake is browning too fast.
Allow cake to cool for a full hour before frosting. (Or cool in the fridge for 30-45 minutes.)
5
Make Frosting
In a large bowl using beaters or paddle attachment on stand mixer, beat together softened cream cheese and yogurt, then gently add in powdered sugar a little at a time, until light and fluffy. The more powdered sugar you add, the thicker the frosting will be.
Note: It’s easiest to use an electric mixer to make the cream cheese icing.
5
Last Step: Frost Cake
Spread the cream cheese frosting over the entire surface of the cooled cake in one even layer. Decorate with more crushed walnuts and carrot roses, if desired.
Chill cake for at least 30 minutes before slicing.
QUICK TIP: Make sure to allow the cake to cool completely on a wire rack before topping with the creamy frosting.
Helpful Baking Tips
Here are some of my best tips to make the best carrot cake with pineapple recipe:
HAND MIXING VS ELECTRIC – This carrot cake recipe can be stirred together by hand, or easily made in a stand mixer. I’ve made this cake both ways and the batter comes together easily whichever route you choose.
GRATED CARROTS – I highly suggest using freshly grated carrots compared to pre-grated carrots. They just have a much softer texture. And use the fine side of a box grater for finely shredded carrots that easily blend in with every bite. Or the small grater on your food processor.
COOLING TIME – Once the cake has done it’s thing in the oven, it takes about an hour total to cool before you should frost it. Feel free to make the cake a day in advance, wrap and chill in fridge the day before frosting. The spices and flavor will amplify as the cake chills – so good.
How to Make Ahead & Store
Make Ahead: The entire cake can be baked and frosted one day in advance. Store tightly wrapped in plastic wrap in the fridge.
Storage: Leftover pineapple carrot cake can be stored in the same baking pan, or airtight container, covered in the fridge for 4-5 days.
Recipe FAQs
Can I make this recipe as a layer cake?
I haven’t tried that myself yet, but you could try baking the cake in two 8-9 inch round cake pans, and watch the baking time after 20 minutes. You may want to choose a sturdier buttercream frosting recipe if layering the cake.
Can I make this carrot cake ahead of time?
Yes, you can make the whole cake a day in advance, just wrap and store in the fridge until ready to serve.
Can I substitute the Greek yogurt?
You can use a dairy-free Greek yogurt if you’d like, just make sure it’s thick like Greek yogurt. If dairy isn’t a concern, sour cream works too.
Can I make this cake gluten-free?
Using a gluten-free 1:1 baking flour should work fine, as long as you are also not trying to substitute the eggs AND make this recipe gluten-free. Trying to make this recipe egg-free AND gluten-free often will result in a gummy texture.
Can I substitute the eggs in this cake?
I have not tried that myself, so I cannot say the cake will turn out the same. You could try using flax seed eggs if you are familiar with vegan baking.
If you make this Pineapple Carrot Cake recipe, be sure to leave a comment and star rating below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
Carrot Cake with Pineapple
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour, see notes
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Wet Ingredients
- ¾ cup brown sugar,
- ⅓ cup oil, avocado or light olive oil
- ⅔ cup plain Greek yogurt or Skyr, 0%, lowfat, or full fat all work
- 3 large eggs
- 1 cup canned crushed pineapple, lightly drained, see notes
- 2 cups grated carrots, about 3/4 lb
- 1 cup crushed walnuts
frosting
- 8 ounces cream cheese, softened
- ½ cup vanilla Greek yogurt, room temperature
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350ºF. Grease a 9×13 baking pan with butter or oil, set aside.
- Mix dry ingredients: In a medium bowl combine dry ingredients, flour through spices. Set aside.
- Mix wet ingredients: In a large bowl whisk together sugar and oil until combined, then whisk in yogurt until combined. Add eggs one at a time until fully combined. This can also be done in stand mixer with paddle attachment
- Combine: Gently fold dry ingredients to large bowl of wet ingredients, until just combined. Then add in crushed pineapple, grated carrots, and lastly crushed walnuts, gently stirring until everything comes together.
- Bake: Pour carrot cake batter into prepared pan. Bake for 35-45 minutes. Watch your oven to make sure you don't over-bake. Cover with foil if edges brown too fast. Check for doneness with inserted toothpick coming out with little to no crumbs. Allow cake to cool for a full hour before frosting. (Can also cool in fridge for 30-45 minutes.)
- Prepare the frosting after the cake has cooled: In large bowl using beaters or paddle stand mixer attachment, beat together softened cream cheese and yogurt, then gently add in powdered sugar a little at a time, until light and fluffy. The more powdered sugar you add, the thicker the frosting will be.
- Frost & Cut: Once the frosting is ready and the cake has cooled, spread on the creamy goodness. Chill cake for 30 minutes before cutting into and serving. Enjoy!
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