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Super Moist Carrot Cake with Pineapple

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  • Author: Cindy Gibbs
  • Prep Time: 30 minutes
  • Cook Time: 30 minurwa
  • Total Time: 0 hours
  • Yield: 12 servings 1x
  • Category: Cakes
  • Method: Bake
  • Cuisine: American


This Super Moist Carrot Cake is packed full of moisture and flavor from freshly grated carrots and pineapple, and the addition of crunchy pecans, coconut, and cinnamon, complete the deliciousness of this cake!


Units Scale


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 4 large eggs
  • 3/4 cup canola or vegetable oil
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 3 cups finely shredded or grated carrots
  • 1 cup chopped pecans or walnuts, coarse or finely chopped
  • 1/2 cup sweetened flaked coconut, optional
  • 1 small 8 ounce can crushed pineapple, drained, optional


  • 1 package softened cream cheese, softened, 8 ounce
  • 2 sticks real butter, softened
  • 2 teaspoons pure vanilla extract
  • 5 cups powdered sugar
  • Tiny bit of milk, if needed



Preheat oven to 350 degrees.

Line three 9″ round cake pans with wax paper rounds. Grease and lightly flour the paper rounds and insides of pans.

  1. Whisk together the flour, baking powder, baking soda and cinnamon in a medium bowl and set aside.
  2. In a large mixing bowl of a stand mixer, or use a hand mixer, add the eggs, oil, sugar, buttermilk and vanilla. Mix on low speed for a few seconds, then medium speed for about one minute.
  3. Add the dry ingredients, mixing on low speed just until they are incorporated into the wet ingredients. Do not over mix.
  4. Add the carrots, nuts, and the pineapple and coconut, if using. Mix on medium speed for a few seconds to combine all ingredients.
  5. Divide the batter evenly between the three cake pans.
  6. Bake for approximately 30 minutes or until a toothpick inserted into the center of cakes comes out clean. Run a knife around the edges of each pan. Invert cakes onto wire racks to cool. Gently pull off the wax paper rounds. Allow to completely cool.


  1. Place the cream cheese in a large mixing bowl. Using the whisk attachment, or a hand mixer, mix the cream cheese for about one minute until it becomes light and creamy.
  2. Add the butter and vanilla and mix on medium speed until light and creamy again.
  3. Add the powdered sugar, one cup a time, mixing on low speed until incorporated then medium speed until the frosting is light and fluffy.
  4. Spread frosting between layers and on top and sides of cake. Garnish top with nuts and coconut if desired.
  5. Place cake in a covered cake container and refrigerate if not serving the same day.  For best flavor, remove the cake from the refrigertor about 1 hour before serving, allowing it to come to room temperature.


  • The pineapple and coconut are part of this recipe. They can be omitted if desired, but most guests won’t know they are in the cake unless you tell them. The pineapple adds moister to the cake
  • This cake freezes beautifully.  Make sure you wrap it securely.  I don’t recomment freezing if for longer than 2 months.