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–+ servings
A tall slice cut from a Carrot Cake with Pineapple, showing layers of moist cake, cream cheese frosting, and pineapple chunks.

Carrot Cake with Pineapple

This recipe makes a moist carrot cake using applesauce or oil, topped with a classic cream cheese frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Refrigeration Time 1 hour
Total Time 2 hours
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1.25 cups unsweetened applesauce or oil Nana used applesauce
  • 2 cups granulated sugar
  • 3 eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup chopped nuts optional
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple Do not drain. Use pineapple in juice, not syrup.
Cream Cheese Frosting
  • 0.5 cup butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1 toasted pecans or coconut for topping, optional

Equipment

  • 9 x 13 inch baking pan or two 9-inch pans or three 8-inch pans
  • Mixing bowls
  • Electric mixer
  • Cooling rack

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine the applesauce/oil, sugar, and eggs. Add the flour, baking soda, baking powder, salt, and cinnamon. Stir these dry ingredients into the wet mixture.
  3. Stir in the grated carrots, coconut, nuts (if using), vanilla, and the crushed pineapple with its juice.
  4. Pour the batter into a lightly greased 9 x 13 pan, two 9-inch pans, or three 8-inch pans. Cutting parchment paper for the bottom of your pans helps prevent sticking.
  5. Bake for 35 to 40 minutes for the 9x13 and 9-inch pans, or 25 to 30 minutes for the 8-inch pans. Check for doneness when an inserted toothpick comes out clean.
  6. Let the cakes cool in the pan for 10 minutes, then remove them to a cooling rack to cool completely.
  7. For the frosting, beat the softened butter and cream cheese until fluffy. Add the vanilla and powdered sugar, then beat until smooth.
  8. Invert the cooled cake onto a serving plate or stand. Apply a generous amount of frosting and spread it evenly.
  9. Gently place the second cake layer on top and continue frosting. Repeat this process if you made three layers.
  10. Refrigerate the cake for one hour before you serve it for the best texture.

Notes

If you are using multiple pans, adjust the baking time according to the pan size specified in the instructions. If you choose to top the cake, sprinkle toasted pecans or coconut over the final layer of frosting.

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