This Moist Pineapple Carrot Cake is a crowd-pleaser. It is a delightful twist on the classic Carrot Cake recipe. It is also adding a sweet & tropical twist to the familiar flavors of cinnamon and nutmeg.
This is a deliciously moist and flavourful recipe that is perfect for Easter or any occasion. Not only that it is easy to make, but it is also sure to delight your family or guests with its fluffy texture and luscious cream cheese frosting. I always make sure to top this cake with walnuts, because it compliments the tanginess of the cream cheese frosting.
What’s in a Pineapple Carrot Cake?
A pineapple carrot cake typically contains a combination of classic cake ingredients, such as flour, sugar, eggs, and butter. However, I will be using apple sauce instead of oil in this recipe. Followed by the ingredients that give its unique flavor and texture.
- Grated Carrots: These add moisture and natural sweetness to the cake
- Crushed Pineapple: Adds sweetness and moisture, as well as a subtle tropical flavor.Â
- Apple Sauce: Substitutes the oil or butter, a low-fat ingredient that also adds moisture to the cake. This adds a subtle apple flavor to the cake when can complement both pineapple and carrots flavors.
- Eggs: Helps to bind the ingredients together and provide structure to the cake.
- Vanilla extract: This adds a warm and comforting flavor to the cake.
- Spices: Cinnamon & Nutmeg are commonly used to add a warm flavor to the cake.
- Flour: Provides structure for the cake.
- Baking Powder and Baking Soda: These leavening agents help the cake rise and create a light and fluffy texture.
- Brown Sugar: Adds a delicious depth of flavor and moisture, helping keep the cake tender and flavorful.
How to make this Moist Pineapple Carrot cake:
 Whether you’re an experienced baker or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress your family and friends. So let’s get started.
- Preheat your oven to 325 degrees F and grease and line your baking pan with parchment paper and set aside. I’m using 2 – 8″ round pans but feel free to use a 9×13″ pan.
- Mix apple sauce and sugar well and add eggs one at a time.
- Then add grated carrots, crushed pineapple, and vanilla and mix well.
- Combine dry ingredients and for into the wet mixture.
- Pour into 2 – 8″ round greased pans and bake at 325 degrees F for 40-45 minutes.
- Let stand for 5 minutes and transfer to a wire rack to cool completely.
- Prepare your cream cheese frosting by combining cream cheese, butter, vanilla, and icing sugar. Beat until light and fluffy.
- Once the cake has cooled completely, spread the frosting evenly over the top (or sides) of the pineapple carrot cake. You don’t have to be a pro here. 🙂 You can decorate your cake however you want. Topped with toasted walnuts if desired.
By using apple sauce, this recipe results in a lighter and more nutritious cake without compromising the flavor. As well as reducing the fat content in your cake.
Unsweetened apple sauce has been my go-to as the oil & butter substitute in most of my baking. It’s my healthier alternative when I want to indulge in something sweet. Â
Can I make this ahead of time?
- YES, this pineapple carrot cake can be made ahead of time. Making it ahead of time is good as the flavors fuse and the cake becomes more moist and much more flavorful and delicious.Â
- Store the cake in an airtight container in the refrigerator for up to 3-4 days before frosting.
How to freeze, store and thaw this cake?
- You can freeze this cake for up to 2-3 months, with or without frosting.
- To freeze, wrap the cooled cake in plastic wrap and then foil, and store it in the freezer.
- To thaw, simply remove the cake from the freezer and let it come to room temperature on the counter.
More Cakes and Desserts to try:
Mochaccino Muffins (low fat & dairy free)
The Bakery-Style Mixed Berry Muffins
Moist Chocolate Cupcakes with Strawberry Frosting
Homemade Easter Vanilla Cupcakes
Moist Pineapple Carrot Cake
Ingredients
- 1 cup Apple sauce (unsweetened)
- 1 1/2 cups Brown sugar
- 4 Eggs (room temperature)
- 3 1/2 cups Grated Carrots
- 1 cup Crushed Pineapple (undrained)
- 3 1/2 cups All-purpose flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Salt
- 1 tbsp Baking powder
- 1 tbsp Baking Soda
- 2 tsp Vanilla
CREAM CHEESE FROSTING
- 8 oz Cream cheese package (softened to room temperature)
- 1/2 cup Butter (softened to room temperature)
- 2 tsp Vanilla
- 1 cup Icing sugar
- 3/4 cup Walnuts (toasted) - optional
Instructions
- Preheat oven to 325 degrees F. Spray 2 - 8 inches round baking pans, or 1 - 9x13 inch baking pan.
- Mix apple sauce and sugar well, add eggs one at a time, and beat until light and fluffy.
- Add carrots, pineapple, and vanilla. Mix well
- Combine dry ingredients and fold them into the wet mixture. Make sure not to over-mix the batter.
- Pour into 2 - 8" round greased pans.
- Bake at 325 degrees F for 40-45 minutes or until a toothpick comes out clean.
- Let stand for 5 minutes, and transfer to a wire rack to cool completely.
TO MAKE CREAM CHEESE FROSTING
- Using a stand mixer or hand-held mixer, cream butter and cheese thoroughly beat until smooth.
- Add vanilla and mix, fold in icing sugar and beat until light and fluffy. Scraping down the sides of the bowl as needed.
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top (or side) of the cake. Add some toasted walnuts on top of the cake if desired.Serve and enjoy!
Notes
Thanks for stopping by, ENJOY 🙂
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