Ultimate Moist Carrot Cake with Pineapple and Cream Cheese Frosting

Published: March 8, 2020 · Updated: March 6, 2026 by: Cindy Gibbs

This Super Moist Carrot Cake is loaded with flavor and moisture from freshly grated carrots and crushed pineapple. Crunchy pecans (or walnuts), coconut, and warm cinnamon complete this delicious cake.

Easter is just around the corner, and this Super Moist Carrot Cake with Pineapple is one of my favorite holiday desserts. It’s rich, tender, and perfect for sharing with family and friends.

The cake is hearty yet incredibly moist. Adding coconut and crushed pineapple gives a modern twist to the classic carrot cake, and there’s plenty of cream cheese frosting for this three-layer recipe. You can fully frost the cake or go for a lightly frosted “naked” look.

Prep takes only a few minutes and the results are well worth it.

Pro Tips for this recipe

• Grate fresh carrots yourself instead of using pre-shredded store-bought carrots for better texture and moisture. A box grater works well; peel the outer layer first if desired.
• Bake in three 9-inch round pans. This dense batter needs space to bake through evenly; a 9×13 or only two pans can leave the center undercooked. Eight-inch pans should work but will yield thicker layers.
• Use room-temperature eggs for a smoother batter.
• Drain the pineapple thoroughly. The cake is already moist, and excess liquid can make it soggy.
• Line pans with wax paper rounds, then grease and lightly flour for easy release.
• Weigh or evenly divide batter between pans to ensure uniform layers. Gently shake pans to level the batter before baking.
• When baked, run a knife around each pan, invert the layers onto wire racks, remove the wax paper, and let the layers cool completely before frosting.

CREAM CHEESE FROSTING

Cream cheese frosting is the classic match for carrot cake. This version uses cream cheese, butter, vanilla, and powdered sugar for a smooth, slightly tangy icing that pairs perfectly with the cake.

CREAM CHEESE TIPS

• Bring cream cheese to room temperature before mixing. Cold cream cheese will lump and resist smoothing.
• Mix cream cheese first until smooth before adding butter or sugar to avoid lumps.
• Use a whisk or whisk attachment to achieve a light, creamy texture.

This Super Moist Carrot Cake is a crowd-pleaser — make it for Easter or any special occasion and it will disappear quickly.

FOR THE CAKE

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 4 large eggs, room temperature
• 3/4 cup canola or vegetable oil
• 2 cups granulated sugar
• 1/2 cup buttermilk
• 2 teaspoons pure vanilla extract
• 3 cups finely shredded or grated carrots (fresh)
• 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)

FOR THE CREAM CHEESE FROSTING

• 1 (8-ounce) package cream cheese, softened
• 2 sticks real butter, softened
• 2 teaspoons pure vanilla extract
• 5 cups powdered sugar
• Tiny bit of milk, if needed to reach spreading consistency

Instructions

FOR THE CAKE

Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with wax paper rounds, then grease and lightly flour the pans.

1. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; set aside.
2. In a large mixing bowl, combine eggs, oil, sugar, buttermilk, and vanilla. Mix on low for a few seconds, then on medium for about one minute.
3. Add the dry ingredients and mix on low just until incorporated. Do not overmix.
4. Fold in the grated carrots, nuts, drained pineapple, and coconut (if using). Mix briefly on medium to combine.
5. Divide batter evenly among the three prepared pans.
6. Bake about 30 minutes, or until a toothpick inserted in the center comes out clean. Run a knife around the edges, invert cakes onto wire racks, remove wax paper, and cool completely.

FOR THE CREAM CHEESE FROSTING

1. Place softened cream cheese in a large bowl and beat until smooth using a whisk attachment or hand mixer (about one minute).
2. Add softened butter and vanilla, then mix on medium until light and creamy.
3. Add powdered sugar one cup at a time, mixing on low until incorporated, then on medium until light and fluffy. Add a little milk if needed to reach desired consistency.
4. Spread frosting between layers, then frost the top and sides of the cake. Garnish with additional nuts and coconut if desired.
5. Store the cake in a covered container and refrigerate if not serving the same day. For best flavor, remove from the refrigerator about one hour before serving to come to room temperature.

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