Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting Recipe

If you’re craving a dessert that bursts with warmth, sweetness, and a surprising tropical twist, then you absolutely must try this Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting. It’s a dazzling blend of freshly grated carrots and juicy crushed pineapple, wrapped in spiced cake layers that perfectly balance moist texture and rich flavor. Each bite melts into a dreamy cinnamon-infused cream cheese frosting that feels like a cozy hug on a plate. Whether you’re baking for a celebration or just because, this cake is guaranteed to become a beloved favorite in your recipe collection.

Ingredients You’ll Need

Gathering simple, friendly ingredients is the secret to this cake’s magic. Each component plays its role perfectly—carrots for moisture and sweetness, pineapple for that bright tropical zing, and warm spices that make every slice sing. Let’s break down the essentials!

• 4 large eggs, at room temperature: Helps create a tender crumb and adds structure.
• 1 cup brown sugar, packed: Adds deep caramel notes and moistness.
• 1 cup granulated sugar, packed: Balances sweetness with a clean finish.
• 1½ cups vegetable oil: Keeps the cake delectably moist without heaviness.
• ½ teaspoon vanilla extract: Brings subtle warmth and lifts all the flavors.
• 2 cups all-purpose flour, spooned & leveled: The base for a soft and sturdy cake.
• 2 teaspoons baking soda and 2 teaspoons baking powder: Both work together for ideal rise and fluffiness.
• 1 tablespoon cinnamon: The star spice that ties the whole cake together with its soothing aroma.
• 1½ teaspoons nutmeg: Adds a nutty, earthy undertone.
• 1 teaspoon ginger: A gentle kick that brightens the spice profile.
• Pinch of salt: Enhances the sweetness and balances flavors.
• 3 cups finely grated carrot (5-6 large carrots): Brings natural sweetness and moisture along with vibrant color.
• One 8-ounce can crushed pineapple, drained: Offers juiciness and tropical freshness.
• Optional mix-ins (golden raisins, chopped walnuts or pecans, shredded coconut): Perfect for extra texture and flavor bursts.
• 1/3 cup reserved pineapple juice: For making the optional pineapple simple syrup to brush onto layers.
• 1/3 cup granulated sugar: Used to make the pineapple syrup.
• 1½ cups + 2 tablespoons salted butter, softened: The foundation of the luscious frosting.
• 16 ounces cream cheese, softened: Creamy, tangy, and perfect for the cinnamon cream cheese frosting.
• 6 to 7 cups powdered sugar: Sweetens and thickens the frosting to perfection.
• 1-2 tablespoons heavy cream: Helps achieve a smooth frosting consistency.
• Pinch of salt: Balances the sweetness in the frosting.
• ½ teaspoon cinnamon: Infuses the frosting with soft, spiced warmth.
• 1 tablespoon vanilla extract: Enhances and rounds out all the frosting flavors.

How to Make Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting

Step 1: Prep Your Pans and Ingredients

Start by preheating your oven to 325°F. Grease your three 9-inch cake pans thoroughly with shortening, then line them with parchment rounds for that perfect non-stick finish. Don’t forget to flour the pans after greasing and tap out the excess flour—that will help your cakes release beautifully. Drain your crushed pineapple well, reserving the juice for an optional simple syrup, and grate those carrots finely to make sure every bite is mellow and tender.

Step 2: Whip Up the Batter Base

Grab a large mixing bowl and beat your room temperature eggs for about 30 seconds until combined. Next, add both brown and granulated sugars and beat on medium-high until the mixture is light and fluffy—this gives your cake a wonderful lift. Stir in the vegetable oil and vanilla extract, whisking to integrate harmonious flavors and rich moisture.

Step 3: Mix Dry Ingredients and Fold in Goodies

In a separate bowl, whisk together your all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Add this dry mix to your wet batter and stir just until combined; overmixing will toughen your cake texture. Now fold in the finely grated carrot and drained pineapple gently, along with any optional mix-ins you love, like golden raisins or chopped nuts.

Step 4: Bake the Cake Layers

Divide the batter evenly across your three prepared pans—each should get about 553 grams if you want to be precise. Pop them into the oven and bake between 22 to 26 minutes. When you poke the center with a toothpick, it should come out with moist crumbs, never wet batter. Let the cakes cool in the pans on wire racks for 10 minutes before flipping them out to cool completely.

Step 5: Optional Pineapple Simple Syrup

Don’t toss that reserved pineapple juice! Combine it with an equal amount of granulated sugar in a small saucepan and bring to a boil. Stir until the sugar dissolves to create a bright, sticky syrup that you can brush onto your cake layers for extra juiciness and flavor complexity. Chill the syrup before using.

Step 6: Make the Cinnamon Cream Cheese Frosting

Beat butter in a large bowl on high speed until creamy and smooth. Gradually add powdered sugar in batches, mixing well after each addition. Add a tablespoon or two of heavy cream to keep that frosting luscious and spreadable. Mix in vanilla extract, cinnamon, and a pinch of salt for depth. Finally, add cubed cream cheese and beat until smooth and fluffy. This careful sequence keeps your frosting silky without becoming runny or weepy.

Step 7: Assemble Your Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting

Place one cooled cake layer on your stand, brush lightly with pineapple syrup if using, and spread about 1½ cups of frosting evenly on top. Repeat for the second layer. Position the third layer upside down for a flat, level top, then apply a thin crumb coat all over the cake to trap stray crumbs. Chill the cake for 15 to 30 minutes before dolloping on the final thick layer of frosting, smoothing it out for a beautiful finish.

Step 8: Chill and Serve

Pop your cake in the fridge for at least 20 to 30 minutes or even overnight. Before serving, let it sit at room temperature for about 30 minutes so the frosting softens slightly—this makes those first slices absolutely dreamy.

How to Serve Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting

Garnishes

Decorate with extra chopped toasted pecans or walnuts for crunch, a sprinkle of cinnamon for warmth, or even small pineapple chunks for a tropical flourish. A light dusting of shredded coconut also gives a lovely texture and ties in perfectly with the cake’s flavors.

Side Dishes

This cake pairs wonderfully with simple vanilla ice cream or a dollop of lightly sweetened whipped cream. For an adult twist, serve alongside a cup of spiced chai or a smooth coffee that complements the cinnamon and nutmeg notes.

Creative Ways to Present

For parties, slice the cake into small squares and serve on decorative platters with a dusting of powdered sugar and a small pineapple leaf on top. Or turn the layers into cupcakes using the same batter and top them with swirls of the cinnamon cream cheese frosting for individual treats everyone will adore.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting fresh by storing it in an airtight container in the fridge. For the best texture, press plastic wrap gently over the cut surfaces to prevent drying out. It will stay delicious and moist for 4 to 5 days.

Freezing

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw overnight in the fridge before frosting. To freeze a fully assembled cake, freeze uncovered initially for a couple of hours to set the frosting, then wrap loosely to avoid frost damage.

Reheating

Since this cake is best enjoyed chilled or at room temperature, reheating isn’t recommended. Instead, simply let chilled slices come to room temperature for about 30 minutes to get that perfect soft frosting texture and full flavor.

FAQs

Can I substitute the oil with butter?

You can, but it will change the texture. Oil keeps the cake moist without making it dense, so swapping it for melted butter might result in a slightly heavier crumb. If you prefer butter, use it melted and cooled for best results.

Is it necessary to drain the pineapple?

Yes, draining the crushed pineapple is important to avoid excess moisture in the batter that can make the cake soggy. Reserve the juice to make a delicious simple syrup to brush on the layers.

Can I make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. The texture will be slightly different but still incredibly tasty and moist.

How spicy is the cake?

The warm spices like cinnamon, nutmeg, and ginger are balanced to provide gentle, cozy warmth without being overpowering. If you love spices, you can always add a bit more cinnamon to both the cake and frosting.

What’s the best way to get that smooth frosting?

Make sure your cream cheese and butter are softened to room temperature, and add powdered sugar gradually. Mixing the cream cheese in last helps prevent a runny frosting. If it gets too thick, a tablespoon of heavy cream will loosen it just right.

Final Thoughts

This Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting is truly a showstopper. From the first bite, the balance of sweet pineapple, tender carrot, and warm spices will have you hooked. I can’t wait for you to bake it and watch it disappear at your next gathering. Trust me, this cake has that special magic that turns good moments into unforgettable memories.

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