Pineapple Carrot Cake

With Spring fast approaching I wanted to share one of my favourite Easter time recipes – Pineapple Carrot cake.  Now, I’m sure you’re thinking that there’s no way my recipe could be anywhere near as good as the recipe your Great Ol’ Grandmama Bessie passed down, but bear with me! The great thing about this cake is how fresh and moist the cake is. Moist cake, full of fruits and veggies, dense texture and cream cheese frosting.  Mmmm.

Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple Carrot Cake


For the Cake

  • 3 cups of grated carrots
  • 2 cups of flour
  • 2 cups of sugar
  • 1 ½ cup of vegetable oil
  • ¾ cup of chopped pecan
  • 4 large eggs
  • 2 tspns of baking soda
  • 1 ½ tspns of vanilla extract
  • 1 tspn of cinnamon
  • ½ tspn of salt
  • 1 can (8 oz) crushed pineapple with juice


For the Frosting.

  • 3 ½ cups of icing sugar
  • ½ cup of butter (room temp)
  • 1 tub (8 oz) cream cheese (room temp)
  • 1 ½ tspns of vanilla extract



Preheat the oven to 350 degrees F.  Using parchment paper line a 9 x 3” cake pan.

Combine the grated carrots, flour, sugar, cinnamon, baking soda and salt.  Mix thoroughly.  Add the eggs, oil, crushed pineapple, chopped pecans and vanilla extract and stir until all combined.

Bake for 35-40 mins or until an inserted toothpick comes out clen.

Cool on top of a cooling rack.


Using a mixer beat the cream cheese until smooth and then add the butter and vanilla extract.  Beat until combined.

Removing the bowl from the mixer, stir the icing sugar into the contents.

Decorate the cake as you see fit.  I like to create 10 mini cakes shaped and decorated like carrots. Festive and fun for the spring time and Easter spirit.