Carrot Cake Recipe – Moist, Easy, and Packed with Pineapple

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Bake a moist, flavorful Carrot Cake packed with sweet carrots, crushed pineapple, and warm cinnamon spice. This easy carrot cake stays incredibly soft and tender thanks to the added pineapple, giving every bite a tropical hint.

Topped with a rich cream cheese frosting and a dusting of cinnamon, this classic recipe is simple, reliable, and packed with flavor. If you love a moist carrot cake that’s not overly sweet and bakes perfectly every time, you’ll love this homemade favorite.

Moist homemade carrot cake topped with cream cheese frosting and sprinkled with cinnamon

Table of Contents

Why You'll Love My Recipe

This carrot cake stands out thanks to a simple twist — crushed pineapple! It keeps the cake super moist and adds a sweet, tropical flavor.

You’ll get a soft, tender crumb and a fresh, fruity lift that makes this moist carrot cake one you’ll want to bake again and again.

Not a fan of pineapple? Try my Crazy Carrot Cake instead! It’s a super easy recipe made without eggs, butter, or milk — perfect for fuss-free, sweet, and simple baking.

Is Carrot Cake Healthier Than Other Cakes?

Carrot cake can seem healthier than other cakes, but it really depends on the ingredients and the recipe.

Many carrot cakes still include sugar, oil, and cream cheese frosting, which add calories and fat.

While carrots bring natural sweetness and a little extra nutrition, carrot cake is still a dessert best enjoyed in moderation.

The overall healthiness comes down to the specific recipe, ingredients used, and portion size.

Close-up of layer cake showing moist crumb and creamy frosting

Ingredients In My Carrot Cake

Carrot Cake Ingredients:

Grated carrot for moisture, natural sweetness, and soft texture.
Vegetable oil to keep the cake tender and moist.
Vanilla extract to boost sweetness and round out the flavors.
Crushed pineapple for extra moisture and a tropical touch.
Eggs to bind the batter and add richness.
Brown sugar for sweetness and a hint of molasses depth.
Self-raising flour as the base, with leavening built in for a perfect rise.
Salt to balance and enhance the flavors.
Ground cinnamon for warm spice that pairs beautifully with carrot and pineapple.

Cream Cheese Frosting Ingredients:

Powdered sugar for sweetness and smooth texture.
Hot water to dissolve the sugar for a silky finish.
Vanilla extract for flavor.
Unsalted butter for a creamy, rich frosting base.
Cream cheese to add tanginess and creamy texture.

For The Garnish:

Ground Cinnamon for dusting over the frosting.
Extra Walnuts for crunch, if you like.

Forkful of moist carrot cake showing soft texture and cream cheese frosting

How To Make My Carrot Cake Recipe

Prepare the Cake Batter

Preheat your oven and prepare an 8-inch square cake pan by greasing and lining it with parchment paper.
In a medium bowl, mix the grated carrot, vegetable oil, vanilla extract, and crushed pineapple.
In a large bowl, whisk the eggs and brown sugar until the mixture is pale and fluffy.
Sift the self-raising flour, salt, and ground cinnamon into another bowl.
Fold the dry ingredients gently into the egg mixture until just combined, then stir through the carrot mixture.

Mixing grated carrot and crushed pineapple

Bake the Cake

Pour the batter into your prepared pan and smooth the top.
Bake until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for a short time.
Turn it out carefully and leave it to cool completely before frosting.

Make the Cream Cheese Frosting

Dissolve the powdered sugar in hot water with a splash of vanilla extract, then let it cool.
In another bowl, beat the unsalted butter until light and fluffy.
Strain the cooled sugar mixture into the butter and beat until smooth.
Add the cream cheese and beat just until combined to create a creamy, stable frosting.

Beating cream cheese frosting until smooth and fluffy

Assemble and Decorate the Cake

Once the cake has cooled, slice it horizontally into two even layers.
Fill and top the cake with the cream cheese frosting.
Finish with a dusting of ground cinnamon and sprinkle with extra walnuts if you like.

My Top Tip For This Carrot Cake Recipe

The most important step for a moist carrot cake is not to overmix your batter.
Once you add the dry ingredients, gently fold everything together just until combined.

Overmixing can create a dense, heavy cake instead of a light, tender crumb. Take your time, use a soft hand, and you’ll get a perfectly soft and flavorful carrot cake every time.

How To Store

Store your carrot cake in an airtight container in the refrigerator for up to 5 days.
Refrigeration keeps the cream cheese frosting fresh and prevents the cake from drying out.
For the best texture, let slices sit at room temperature for about 10 to 15 minutes before serving.
This takes the chill off and brings out the cake’s soft, moist crumb.
You can also freeze your carrot cake. Wrap slices tightly in plastic wrap, then place them in a freezer-safe container.
Frozen slices will stay fresh for up to 2 months. Thaw them overnight in the fridge before enjoying.

Carrot Cake Recipe Substitutions

Grated carrot: Swap for grated zucchini for a different vegetable-based cake.
Vegetable oil: Replace with applesauce, mashed banana, or another neutral oil like canola or sunflower.
Vanilla extract: Use almond extract sparingly for a stronger, nutty flavor.
Crushed pineapple: Sub applesauce or mashed banana for moisture; flavor will change slightly.
Eggs: Make it vegan with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or an egg replacer.
Brown sugar: Swap with white sugar, coconut sugar, or a 1:1 sugar substitute.
Self-raising flour: Use all-purpose flour with 1 teaspoon baking powder and a pinch of salt per cup.

For a frosting twist, try my Caramel Cream Cheese Condensed Milk Buttercream instead of the classic. It adds rich caramel sweetness and makes this cake even more irresistible!

More Cake Recipes

Want more easy baking ideas? Check out my collection of cake recipes for more sweet, simple treats to try!

See more Cakes →

If you whip up one of my desserts, I’d love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I’ll be reposting my favorites and giving shout-outs in my stories! 🎉 It’s always fun to see your unique twists on my recipes, so don’t be shy—snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen

Carrot Cake FAQs: Your Top Questions Answered

Why is butter not used in carrot cake?

Carrot cake typically uses oil instead of butter to create a moist, tender texture. Butter-based cakes can dry out faster, while oil keeps the crumb softer and the cake more moist overall.

How fine should carrot be grated for carrot cake?

For carrot cake, finely or medium-finely grated carrots work best. They blend smoothly into the batter, adding moisture and sweetness without a chunky or fibrous texture. This keeps every bite soft, moist, and tender.

Can I freeze this carrot cake?

Yes, carrot cake freezes well, frosted or unfrosted. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

How long does the carrot cake keep?

The cake will keep for up to 5 days in the refrigerator. Make sure it's covered to prevent it from drying out.

Can I add nuts or raisins to the cake?

Absolutely! Walnuts or pecans and raisins make great additions to carrot cake. Fold them into the batter before baking.