Slice of moist carrot cake with cream cheese frosting, topped with shredded carrots and walnuts on a white plate

Desserts

The Best Carrot Cake – Moist and Delicious Carrot Cake with Pineapple 🍰🥕🍍

Name: The Best Carrot Cake – Moist and Delicious Carrot Cake with Pineapple 🍰🥕🍍
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: ### FOR THE CAKE; 2 cups (250g) all-purpose flour; 3/4 tsp kosher salt; 1 tsp baking soda; 2 tsp baking powder; 2 tsp cinnamon (heaping); 1 tsp ground ginger; 1/4 tsp ground nutmeg; 2 tsp vanilla extract; 1 cup (200g) white sugar; 3/4 cup (165g) packed brown sugar; 4 large eggs; 1/4 cup (57g) unsalted butter; 1 cup (240ml) vegetable oil (such as sunflower or canola); 2 cups (200g) carrots, finely grated; 1 cup (240ml) crushed pineapple, well drained (about 8 oz/227g drained); 1 cup (100g) pecans, chopped; ### FOR THE CREAM CHEESE FROSTING; 1 package (227g) cream cheese, at room temperature; 1/4 cup (57g) unsalted butter, at room temperature; 2 tsp vanilla extract; 1 pinch of fine salt; 3 cups (360g) powdered sugar

Is there anything more comforting than a slice of homemade carrot cake? 🧡 This classic dessert has earned its place at the table with its perfect balance of flavors and textures. But let me te

5.0 (2)

Prep

20 min

Cook

50 min

Total

1hr 10min

Serves

Style

🍽 Elevated

📌 Pinterest Facebook WhatsApp ✉ Email 𝕏

Is there anything more comforting than a slice of homemade carrot cake? 🧡 This classic dessert has earned its place at the table with its perfect balance of flavours and textures. But let me tell you, I've taken this cake to a whole new level of moistness and flavour by adding a special ingredient—pineapple! 🍍

Pineapple is the secret to achieving that melt-in-your-mouth texture while adding a subtle sweetness that perfectly complements the warm spices in the cake. By incorporating crushed pineapple, you're not only enhancing the flavour but also transforming the cake's structure on a scientific level. The moisture and natural enzymes in pineapple keep every crumb tender and delicious.

Ingredients

Servings:

### FOR THE CAKE
2 cups (250g) all-purpose flour
3/4 tsp kosher salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon (heaping)
1 tsp ground ginger
1/4 tsp ground nutmeg
2 tsp vanilla extract
1 cup (200g) white sugar
3/4 cup (165g) packed brown sugar
4 large eggs
1/4 cup (57g) unsalted butter
1 cup (240ml) vegetable oil (such as sunflower or canola)
2 cups (200g) carrots, finely grated
1 cup (240ml) crushed pineapple, well drained (about 8 oz/227g drained)
1 cup (100g) pecans, chopped
### FOR THE CREAM CHEESE FROSTING
1 package (227g) cream cheese, at room temperature
1/4 cup (57g) unsalted butter, at room temperature
2 tsp vanilla extract
1 pinch of fine salt
3 cups (360g) powdered sugar

Instructions

1
Preheat oven to 350 degrees Fahrenheit.
2
Grease 9x13 pan.
3
Heat butter on low heat in a saucepan until just melted.
4
Add oil to the butter and set aside, making sure it's gently warm but not hot.
5
Whisk flour, baking soda, and baking powder in a small bowl, and set aside.
6
Place pecans into a small bowl and sprinkle them with about a teaspoon of your flour mixture (to ensure they don't sink to the bottom once added to the cake).
7
Beat white sugar and brown sugar (with a whisk or in a bowl of your stand mixer) with eggs for about 2–3 minutes until smooth and pale yellow.
8
Add salt, cinnamon, ginger, nutmeg, and vanilla, and beat for another few seconds.
9
With the mixer running on low, pour oil and butter into the egg mixture.
10
Add carrots and drained crushed pineapple to the batter and stir well.
11
Sift the flour mixture into the carrot mixture. Fold the flour in gently with a rubber spatula.
12
When flour is about 75% incorporated, add pecans, and keep folding until no dry spots remain. Be sure not to overmix. Only fold until all the ingredients are incorporated.
13
Pour the batter into the prepared 9x13 pan. Tap the pan against the counter gently (this will make the air bubbles rise to the surface).
14
Bake in preheated oven for 40–47 minutes, until a toothpick inserted into the centre of the cake comes out mostly clean, with a few moist crumbs. Depending on how well you drained your pineapple, it may take a bit more time to bake. Don't overbake. Start checking after 38 minutes, and if the cake doesn't pass the toothpick test, check every 2 minutes until ready. Mine was perfect at 41 minutes.
15
Let the cake cool completely before frosting.
16
Beat softened cream cheese, butter, and vanilla extract until light and fluffy.
17
Gradually beat in the powdered sugar and keep beating into a smooth and fluffy frosting.
18
Spread over the cooled cake.
19
Chill for at least 2 hours before serving.
20
Slice the cake and enjoy!

📝 Ellen's Notes

## Tips for the Perfect Carrot Cake

- Don't Overmix: Once you add the flour, mix just until combined. Overmixing can cause gluten development, which will result in a tougher cake. We want that crumb to stay soft and delicate.

- Drain Pineapple Well: Make sure to drain any excess juice to avoid a soggy batter.

- Let It Cool Completely: Carrot cake is naturally moist, so letting it cool thoroughly before frosting is essential. This helps the flavours meld together and ensures that the frosting won't melt or slide off.

FAQ

Can you make carrot cake ahead of time and how should you store it?+

Yes! This carrot cake actually tastes better the next day because the flavors meld together—you can bake it up to 3 days ahead and store it covered at room temperature, or freeze the unfrosted cake for up to 3 months. If you frost it, keep it in the fridge and it'll stay fresh for 4-5 days since the pineapple keeps it incredibly moist.

What can you substitute for crushed pineapple in carrot cake?+

You can use applesauce (unsweetened works best) or grated zucchini in a 1:1 ratio—just make sure to drain well since you want that perfect moisture balance without a soggy batter. Mashed banana also works but will add sweetness, so you might want to reduce the brown sugar slightly.

Why is my carrot cake coming out dry or dense?+

The most common culprit is overmixing the batter once the flour is added, which develops gluten and toughens the cake—mix just until combined. Make sure you're not skipping the pineapple or draining it too much, since that's what keeps this cake incredibly tender and moist.

How long should you cool carrot cake before frosting it?+

Let it cool completely in the pan for at least 1-2 hours before frosting—since this cake is naturally moist from the pineapple, cooling it thoroughly helps the flavors set and prevents your frosting from melting or sliding off.