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+ servings
slice of carrot pineapple cake with cream cheese frosting on a plate with a fork taking a bite out of it

Easy Carrot Pineapple Cake

This carrot pineapple cake is easy to make, requiring just one bowl, and it's a hit with everyone who tries it!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
Servings 10
Author Kelsie


Carrot cake layers

  • 2 cups granulated sugar
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 1/2 cups grated carrot from about 9 to 10 ounces of carrot
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup chopped walnuts OR raisins*

Cream cheese frosting

  • 1/2 cup unsalted butter at room temperature
  • 6 ounces cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 1/2 to 5 cups powdered sugar
  • 2 to 4 tablespoons milk or heavy cream
  • chopped walnuts or pecans for garnish if desired


Carrot cake layers

  1. Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottom of the pans with parchment, spray the parchment with cooking spray, and set pans aside.
  2. Combine the sugar, vegetable oil, eggs, and vanilla in a large mixing bowl and stir with a rubber spatula until well combined. Stir in the cinnamon, baking powder, baking soda, and salt to combine.
  3. Fold in the flour until just incorporated, then mix in the carrot and pineapple to combine. Fold in the walnuts or raisins. Divide the batter between the prepared cake pans and bake 44 to 54 minutes, until a cake tester inserted into the center of the pans comes out clean.

  4. Cool in the pans for 20 minutes, then run a knife around the outside of each layer. Carefully invert the cake layers onto a wire rack to cool completely before frosting.

Cream cheese frosting

  1. Beat the butter and cream cheese in a medium mixing bowl until smooth. Add the vanilla, salt, 4 1/2 cups powdered sugar, and 2 tablespoons of milk.
  2. Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable consistency.
  3. Set one cake layer on a cake stand or cardboard cake circle and top with about 3/4 cup of frosting. Top with the second cake layer and frost with remaining frosting.
  4. If desired, press chopped nuts into the sides of the cake. Serve.

Recipe Notes

  • *You can use a combination of both, just don’t exceed 1 cup of mix-ins.
  • Uneaten cake can be stored in the fridge (covered) for up to 2 days or in the freezer, tightly wrapped, for up to 3 months.