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Moist Carrot Cake Recipe with Pineapple, Coconut and Pecans. A perfect blend of spices and contrasting textures along with creamy frosting! You can get this cake in oven with just 15 minutes of prep time. No special techniques or no fancy equipments needed.
Try my Healthy Carrot Cake Balls next! Find all my Spring Dessert Recipes here.
Taste and Texture:
- Unbelievably moist crumb
- Bursting with perfect blend of spices
- Finished off with sweet and tangy Cheam Cheese Frosting
What are the ingredients for a carrot cake?
Oil: Oil as opposed to butter adds so much moisture to the cake. Carrot cake made with oil stays moist for days. I like to use canola oil here.
Shredded Carrots: I like to shred my own carrots. I do not recommend using pre shredded ones here, since they are a little dry.
Crushed Pineapple: No need to drain that pineapple before adding to your batter. All that extra liquid will add so much moisture to the cake.
Nuts: Both walnuts and pecans work well here. You can skip them if you don't like nuts in cake. Sub them with raisins if you desire or just totally leave them out!
Spices: A blend of cinnamon, nutmeg, cloves and ginger.
How do you make carrot cake from scratch?
This is such a quick and easy cake recipe that requires no fancy equipments. You can make the cake just with a whisk and making use of two mixing bowls. So lets get started!
- Whisk Dry and Wet Ingredients in separate bowls
- Add dry ingredients to wet and fold to combine
- Then add in the add ons like- pineapple, raisins, coconut and pecans
- Divide batter among three 6-inch pans or two 8-inch pans lined with parchment paper
- Bake at 350 deg F until done
How do you shred carrots for carrot cake?
You can shred carrots either with a hand grater or using a shredding blade in your food processor.
What side of grater do you use for carrot cake?
You will need to use the shred side of the grater to grate carrots or zucchinis for your cakes. Check out my Tall Chocolate Muffins and these decadent Chocolate Cupcakes hide a ton of zucchini in them too!
Can I add pineapple chunks to the carrot cake?
I have used crushed canned pineapple with juice in this batter. If you desire to have pineapple chunks in your cake you can take that route, but the juice in the batter makes a moister cake in my opinion.
More Spring Desserts for you:
Lemon Sponge Cake
Zucchini Banana Blender Muffins
Easy Pistachio Cupcakes
Healthy Zucchini Banana Bread
If you liked this Recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me onInstagramat #greedyeatsblog Also follow me onPinterestandFacebook!
Recipe
Carrot Cake Recipe with Pineapple
Moist Carrot Cake Recipe with Pineapple, Coconut and Pecans. A perfect blend of spices, contrasting textures along with creamy frosting!
4.98 from 80 votes
Print Pin Rate
Course: Dessert
Cuisine: American
US Customary - Metric
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Cooling Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Servings 12 Servings
Calories: 514kcal
Author: Neha
Equipment
Three 6 inch pans or Two 8 inch pans
Balloon whisk
Hand Beater/mixer to make frosting
Ingredients
- 3 large Eggs (at room temperature)
- ¾ Cup Canola Oil
- ¾ Cup Buttermilk (at room temperature)
- 1 ½ Cups Granulated sugar
- 2 teaspoon Pure vanilla extract
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon EACHground cloves,ground ginger,ground nutmeg
- 2 Cups All purpose flour
- ⅛ teaspoon Salt
- 2 teaspoon Baking Soda
- 2 Cups Freshly Shredded Carrots
- 1 Cup Coconut Flakes
- 1 can (8 ounces) Crushed Pineapple (with juice)
- 1 Cup Chopped Pecans
Cream Cheese Frosting:
- 16 ounces (450g Cream Cheese (full fat block, softened to room temperature)
- ½ cup(115g) Butter (unsalted)
- 4and ½ cups (540g) Confectioners' Sugar
- 1 teaspoon Pure vanilla extract
- Pinch Salt
- 1 Tablespoon Heavy cream/milk
US Customary - Metric
Instructions
Preheat oven to 350 degrees. Line two 8 inch pans or three 6 inch pans with parchment paper, depending on if you are doing a two layer or three layer cake.
In a large mixing bowl, Add and combine eggs, buttermilk, oil, sugar and vanilla. Add and beat in your flour, baking soda, salt, and all the spices till well blended using a hand whisk or beater. Next add your shredded carrots, coconut, crushed pineapple with juice and chopped pecans. Mix well to combine.
Pour the batter into prepared cake pans and bake at 350 degrees for 35 minutes. When a toothpick inserted in the center of cake comes out clean it is done. Also when a finger lightly pressed in center of the cake, cake bounces back, it is baked. Allow to cool in cake pans for about 10 minutes.
Then run a knife around the edges of the pans and invert them on wire rack to complete cooling. Cakes must be cooled completely before frosting.
To make the frosting:
In a large bowl using a handheld mixer, beat the cream cheese and butter together for 1-2 minutes on medium-high speed until smooth. Now add in cream, vanilla extract, confectioners’ sugar, and salt. Beat for 2-3 minutes more until the frosting turns smooth and creamy.
Assembling the Cake:
Layer and frost with cream cheese frosting on cooled cakes. Decorate the top layer with more nuts, if desired. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
Notes
Storing Information:
- Unfrosted cakes can be stored at room temperature for two days or up to 3 months in freezer. Thaw in refrigerator/counter top before frosting.
- Frosted cake should be kept covered at all times. You can store it in the refrigerator for about 5 days.
Tips to make Perfect Carrot Cake:
- I like to shred my own carrots. I do not recommend using pre shredded ones here, since they are a little dry.
- You can shred carrots either with a hand grater or using a shredding blade in your food processor.
- I have used crushed canned pineapple with juice in this batter. If you desire to have pineapple chunks in your cake you can take that route, but the juice in the batter makes a moister cake in my opinion.
Nutrition
Serving: 1Serving | Calories: 514kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Sodium: 197mg | Sugar: 33g
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Reader Interactions
Comments
Megan Howes
I made this for my mum last week on her birthday and we all absolutely loved it. Super moist and delicious. The only thing I will mention is that the pineapple kind of takes over the flavour for me. I was intrigued by this ingredient which is why I chose this recipe. I think maybe adding a bit more spices and/or carrot could bring back the carrot cake flavour? Over all 10/10!Reply
Heather Ventura
The cake and frosting were both delicious!Reply
Anonymous
Big hit every body loved itReply
Stacey
See AlsoBest Bread Machine Bread RecipeI’m going to make this cake for my Dad for his Birthday this weekend. He loves Raisins in his carrot cake. If I added them would I need to omit something? Or how much could I add to the cake?
Reply
GreedyEats
Hi Stacey! I would add 1/2 a cup of coconut flakes and 1/2 a cup of pecan nuts instead of one cup each and add a cup of raisins to the batter in that case. Happy Birthday in advance to you Dad!
Reply
Debra J Funck
Easy to make and great taste. I will use this recipe from now on!Reply
Kim
What can I substitute if I’m out of ground ginger?
Reply
GreedyEats
Hi Kim! You can also add fresh ginger instead. Happy Baking! About 1/2 tsp should do.
Reply
Kenna
I made this cake tonight and I have a couple of questions. You said use a prepared pan. What does that mean to you? Just the bottom or include the sides—some things, like brownies have difficulty climb g a greased wall. Second question is about the pineapple. My area does not seem to carry 8 ox cans of any kind of pineapple. I measured out 8 ounces of pineapple tidbits pulsed them just enough to make them “crushed”, then just added another couple of table spoons of the light syrup. Any other guidance you might give?
Reply
GreedyEats
Hi Kenna! I just use parchment paper on the bottom of cake pans. If you wish you can grease the whole pan with oil/butter and then coat with a thin layer of flour. No need of parchment paper in the second case. You swapped crushed pineapple correctly. Even fresh pineapple can be used here.
Reply
Anonymous
Can I make this as cupcakes instead of a layer cake?
Reply
GreedyEats
Sure can. Same oven temperature! I am unsure of the baking time. Just bake them till they pass toothpick test!
Reply
Anonymous
Of course you can, and they are great morning muffins if you don’t want to much frosting.
In my world the more frosting the better. Cooking time is very similar.Reply
Kristen Varner
Good morning! Can I omit the coconut? Should I replace it with something else?
Reply
GreedyEats
Sure Can Kristen! Coconut flakes can entirely be omitted from the batter if you desire. Happy Baking!
Reply
Carol
Such a beautiful recipe. You have included the perfect blend of spices here to enhance the falvour AND the use of oil as opposed to butter is so very smart. I will not waste my time making those recipes that call for butter because it just does not work so well in cakes and quickbread.Toast those pecans beforehand and you have an award winning cake! I love it.
Reply
Cindy
I have made this cake for all occasions! It is a family favorite hands down. This year I am trying it as cupcakes …I’ll keep you posted !Reply
Anonymous
Is it possible to make cupcakes with this recipe ?
Reply
Sandy
Is it possible to use a 9x13 pan with this recipe?Reply
GreedyEats
I don't see why not Sandy! I have not baked this cake in 9x13 pan myself, so not sure of the exact baking time. Just bake till the cake passes toothpick test at 350 deg F.
Reply
Ginny
Made it! Everyone loved it! Now I was requested to make it again!
How an I make my own buttermilk for this recipe?
So beautiful!Reply
GreedyEats
Hi Ginny! I am glad you all loved it. Here is how to make homemade buttermilk- https://tastesbetterfromscratch.com/how-to-make-buttermilk/ Happy Baking!
Reply
Kenna
Follow up to my initial review. The cake turned out perfect.. I baked a very small cupcake to check the flavor. Cake is moist, held together very well, no issue. Just the right amount of pineapple. You can taste it but not an overwhelming sweetness. I skipped the coconut and added about 1/2 cup of raisins. I think the pineapple version is spot on. Excellent recipeReply
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