This Carrot Cake with Pineapple features crushed pineapple, shredded carrots, warm spices, and a luscious cream cheese icing. Perfect for any celebration, this moist carrot pineapple bundt cake delivers incredible flavor in every bite!
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Quick Recipe Overview
WHAT: A moist carrot pineapple bundt cake with warm spices, raisins, and cream cheese icing topped with toasted coconut.
WHY: The pineapple keeps this cake exceptionally moist while adding subtle sweetness that complements the cinnamon and ginger perfectly.
HOW: Mix wet and dry ingredients separately, combine with carrots and pineapple, bake in a bundt pan, then drizzle with icing.
Jump to:
- Quick Recipe Overview
- Ingredient Notes
- The Best Carrot Cake with Pineapple
- How to Make Carrot Pineapple Bundt Cake
- Baking Tips
- Cream Cheese Glaze
- Coconut Garnish
- FAQs for Carrot Cake with Pineapple
- My Best Tips for Making Carrot Pineapple Bundt Cake
- What to Serve With Carrot Cake with Pineapple
- Storage & Reheating Tips
- More Bundt Cakes to Try
- More Delicious Cake Recipes to Try
This carrot cake with pineapple a lightened-up version of my Tropical Carrot Cake with Cream Cheese Frosting. It’s sweetened with pineapple and gets wonderful texture from shredded carrots.
❤️ Why You’ll Love This Recipe: This a light bundt cake that won’t weigh you down. It’s moist and tender, thanks to pineapple and shredded carrots. Plus, it’s easy to make ahead and has a gooey cream cheese icing on top.
🩷 Melissa
I’ve learned that measuring flour correctly makes all the difference in achieving a moist cake. I always spoon the flour into my measuring cups and level it off with a knife rather than scooping directly from the bag, which compacts the flour and leads to a dry cake.
Toast your coconut on a baking sheet at 350°F for 5-7 minutes, stirring frequently for even golden color. But here’s the thing – it goes from perfect to burnt in seconds, so stay close and keep your eyes on the oven during those final minutes!
Ingredient Notes
Crushed Pineapple: Use the kind packed in juice, not syrup, for the best flavor balance. Don’t drain it – the juice adds essential moisture to the batter.
Shredded Carrots: Pre-shredded carrots from a 10-ounce bag work perfectly and save time, though fresh grated carrots can be used if preferred.
Cream Cheese: Reduced-fat cream cheese works well in this icing recipe, but full-fat cream cheese can be substituted for a richer frosting.
See the recipe card below for full information on ingredients and quantities.
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The Best Carrot Cake with Pineapple
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1 cup granulated sugar
- ¾ cup packed dark brown sugar
- 8 ounces crushed pineapple in juice 1 small can
- ⅓ cup canola oil
- 1 tablespoon vanilla extract
- 10 ounces shredded carrots 1 small bag
- ½ cup raisins
Cream Cheese Icing
- 2 ounces reduced-fat cream cheese at room temperature
- ¾ cup confectioners’ sugar
- ½ teaspoon low-fat milk
- ¼ teaspoon vanilla extract
- ¾ cup toasted coconut for decoration
Instructions
- Preheat the oven to 350°F. Spray a nonstick 12-cup Bundt pan with nonstick cooking spray with flour.
- In a mixing bowl, combine flour, soda, cinnamon, ginger, baking powder, and salt.2 ¼ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking powder, 1 teaspoon salt
- In a large bowl, with a mixer on medium speed, beat the eggs and egg whites until blended. Beat in the sugars and beat for 2 minutes. On low speed, beat in the pineapple with juice, oil, and vanilla. Add the flour mixture; beat 1 minute. Stir in carrots and raisins.2 large eggs, 2 large egg whites, 1 cup granulated sugar, ¾ cup packed dark brown sugar, 8 ounces crushed pineapple in juice, ⅓ cup canola oil, 1 tablespoon vanilla extract, 10 ounces shredded carrots, ½ cup raisins
- Pour batter into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. (Don’t overcook.)
- Cool in pan for 10 minutes. Invert cake onto rack; cool completely.
- Prepare icing: In a bowl, stir cream cheese and ¼ cup sugar until smooth. Add milk, vanilla, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake. Sprinkle toasted coconut on top of the cake while the icing is still wet. 2 ounces reduced-fat cream cheese, ¾ cup confectioners’ sugar, ½ teaspoon low-fat milk, ¼ teaspoon vanilla extract, ¾ cup toasted coconut for decoration
Notes
Nutrition
How to Make Carrot Pineapple Bundt Cake
Step 1: Preheat oven to 350°F and spray a 12-cup bundt pan thoroughly with nonstick spray containing flour. Whisk together flour, baking soda, cinnamon, ginger, baking powder, and salt in a bowl.
Step 2: In a large bowl, beat eggs and egg whites until blended. Add both sugars and beat for 2 minutes until light. Mix in crushed pineapple with juice, oil, and vanilla on low speed.
Step 3: Add flour mixture to wet ingredients and beat for 1 minute until just combined. Gently stir in shredded carrots and raisins until evenly distributed throughout the batter.
Step 4: Pour batter into prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking.
Step 5: Let cake cool in the pan for exactly 10 minutes, then invert onto a wire rack to cool completely before icing.
Step 6: Beat cream cheese with ¼ cup confectioners’ sugar until smooth. Add milk, vanilla, and remaining sugar to reach drizzling consistency. Drizzle over cooled cake and immediately sprinkle with toasted coconut.
Note: Don’t forget to use the juice in addition to the pineapple!
Baking Tips
When the pineapple carrot cake is done baking, let it cool for 10 minutes on the counter on a wire rack. This cake will release from the pan better when it’s still warm.
If your pan is too hot to touch after 10 minutes, give it another 5 minutes or until you can comfortably handle the pan.
Cream Cheese Glaze
The creamy white glaze on your bundt cake is easy to make. The most important thing is to make sure your cream cheese is at room temperature. If it’s cold, it won’t fully blend with the other ingredients and you’ll have chilled specks of cream cheese in your glaze.
You can warm the unwrapped cream cheese in the microwave for 10-20 seconds. Or, I like to put it in a Ziploc bag and put it in a bowl of warm water for about 20 minutes to warm up.
To glaze the cake, pour the icing over the cooled cake. Then use an offset spatula or butter knife to gently push it down the sides.
Coconut Garnish
I like to garnish this tropical bundt cake with large shavings of toasted coconut.
To toast the coconut, add ¾ cup to a non-stick skillet and toast over medium heat. Stir the whole time. Once you notice the coconut turning brown, remove it from the pan and let it cool completely.
FAQs for Carrot Cake with Pineapple
The combination creates a lighter, more tender crumb while still maintaining structure. The extra egg whites add moisture without heaviness.
Yes, you can use two 9-inch round cake pans. Reduce baking time to 30-35 minutes and check for doneness with a toothpick.
Use nonstick cooking spray with flour, making sure to coat every ridge and crevice. Let the cake cool for exactly 10 minutes before inverting – not longer or shorter.
A food processor with a shredding disk creates the perfect texture and saves considerable time. If using a box grater, choose the medium holes for carrots that are fine enough to bake evenly but substantial enough to provide texture. Pre-shredded carrots from a bag work in a pinch, though they’re often drier and may result in a slightly less moist cake.
My Best Tips for Making Carrot Pineapple Bundt Cake
☞Don’t Skip the Cooling Time: Let the cake cool in the pan for exactly 10 minutes before inverting. Too soon and it may fall apart; too long and it might stick.
☞Room Temperature Matters: Ensure cream cheese is fully softened before making the icing. Cold cream cheese will be lumpy and difficult to drizzle smoothly.
☞Check Doneness Early: Start checking at 45 minutes. Bundt pans vary, and overbaking will dry out the cake despite the pineapple’s moisture.
What to Serve With Carrot Cake with Pineapple
This carrot pineapple bundt cake pairs beautifully with a hot cup of coffee or tea for an afternoon treat. Serve it alongside ice cream or lightly sweetened whipped cream for a more indulgent dessert.
The cake is sweet enough to stand alone but also works well as part of a brunch spread with fresh fruit. For a contrast in textures, pair it with a tart lemon curd or cream cheese dip on the side. It’s also lovely served with a glass of cold milk or a dessert wine like Moscato.
Storage & Reheating Tips
Room temperature
Store the unfrosted cake covered at room temperature for up to 2 days. Once iced, the cake should be refrigerated.
Refrigerator Storage
Store iced cake covered or in an airtight container for up to 5 days. The pineapple keeps it moist throughout storage.
Freezer Storage
Wrap unfrosted cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before icing.
Reheating
Warm individual slices in the microwave for 10-15 seconds to restore the just-baked texture and enhance the spices’ aroma.
Make Ahead
Bake the cake up to 2 days in advance and store covered at room temperature. Prepare and apply icing the day of serving for best appearance.
More Bundt Cakes to Try
Here are some more airy and delicious bundt cake recipes to try:
- Key Lime Pound Cake is citrusy and bright with a sweet glaze drizzled on top.
- Pumpkin Chocolate Chip Bundt Cake is a favorite for fall with a moist texture from canned pumpkin and dots of chocolate chips.
- Chocolate Sour Cream Bundt Cake delivers rich flavor and incredible moistness.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Carolyn Manel
Made this vegan. Used egg replacement came out great. Thank you!
Kirstie Steele
Is it meant to be 2 ounces of cream cheese for the frosting?
Melissa Griffiths
Yep, that’s correct.
Carol
Okay, Barbara, I am going to try this recipe today. However, I am going to use King Arthur’s white whole wheat flour. AND I am going to use Splenda brown sugar, but keep the regular white sugar. I will link back to you for the credit. 🙂
Barbara
Hi Carol – Thanks for letting me know you’re making the cake. I’ll look forward to the post. Hope it was delicious!
Carol
I posted the cake today! It was delicious. I made a few changes. Doesn’t every baker add their own touches?? I linked bake to you for the credit! Now I am going to have to try your buttermilk biscuits!! This is my new go to site Barbara!!
Baking Decorations
This looks delicious. It’s my husband’s favorite cake, so I am always searching for new recipes ideas. Thanks for sharing.
Taste of Beirut
My daughter loves carrot cake, but I always hesitate to make because of the calories. Thanks so much for this recipe!
Sophie
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HoneyB
Carrot Cake is Grumpy’s favorite! The cake looks delicious!
Barbara Bakes
Thanks Jenny and Priscilla. The older I get the more I like carrot cake.
Priscilla
This looks delcious! I never knew your average carrot cake had “that” many calories in it!
Jenny
Oh this looks terrific Barbara! I love carrot cake, really beautiful!