The Best Carrot Cake with Pineapple

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A carrot cake with pineapple, topped with white icing and toasted coconut flakes, sits on a light green cake stand. Pink flowers and white plates with a fork are nearby on a white surface.

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5 from 2 votes

The Best Carrot Cake with Pineapple

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!

Prep Time15

Cook Time45

Cooling Time10

Total Time1 15

Servings:

Calories: 444kcal

Author: Melissa Griffiths

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

Spice adjustments: Add ¼ teaspoon nutmeg or allspice for more warmth. Reduce cinnamon to 1 teaspoon if you prefer a milder spice profile.

Nut additions: Fold in ½ cup chopped walnuts or pecans along with the carrots for extra crunch and richness.

Coconut-free option: Skip the toasted coconut topping and garnish with chopped nuts or simply leave the icing plain.

Make it a layer cake: Divide batter between two 9-inch round pans and double the icing recipe to create a traditional frosted carrot cake.

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