Ultimate Carrot Cake with Pineapple and Coconut

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4.82 from 66 votes
This ultimate carrot cake with pineapple and coconut is the best carrot cake you will ever have.  Some might even go so far as to call it extraordinary.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
The Ultimate Carrot Cake on a white plate with a silver cake stand in the back.

This Ultimate Carrot Cake with pineapple and coconut is the best cake you will ever have.  Some might even go so far as to call it extraordinary.

The Ultimate Carrot Cake on a white plate with a silver cake stand in the back.

The carrot cake with pineapple and coconut is moist, spicy, creamy and so incredible. It truly is the ultimate carrot cake. This carrot cake from scratch is an easy recipe and it always turns out perfect.

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What We Love About This Easter Carrot Recipe

It is three layers of delectable cake, chocked full of carrots, and soaked in a warm buttermilk glaze.  If that’s not enough to send you over the edge, the entire cake is enveloped in a layer of luscious cream cheese frosting.

  • Easy Ingredients: All found in pantry or fridge.
  • Family Friendly:This carrot cake with pineapple recipe is loved by all!
  • Adaptable: Can make it with different nuts and can add different fruits.
  • Makes Great Leftovers: You will be lucky if there is a crumb left but it does this moist carrot cake make great leftovers.
The Ultimate Carrot Cake in a side view with the cake with a slice cut out in the background.

Ingredient Notes

  • Buttermilk: While this has all the standard cake ingredients such as vegetable oil and white sugar, the addition of the buttermilk makes this layer cake so spectacular.
  • Crushed Pineapple: Tangy and sweet a perfect addition to this favorite cake. Fresh pineapple can be crushed for this recipe if you prefer but canned worths great.
  • Coconut: Flaked coconut is a little extra surprise to this carrot cake recipe with pineapple.
  • Carrots: The star of the show, the grated carrots are so sweet and tender. Use your food processor or a box grater to shred.

Equipment Needed for this Easy Cake

How to Make Carrot Cake with Pineapples

These are the basic steps for making the carrot cake with pineapples. Please refer to the recipe card below for more detailed instructions.

STEP 1: PREP

First, preheat oven and line 3 (9-inch) round cake pans with wax or parchment paper; lightly grease and flour paper.

STEP 2: MIX

Second, stir in a large mixing bowl,the first 4 ingredients and then beat eggs and the next 4 ingredients until smooth. Finally add dry ingredients to the wet ingredients, beating at low speed until blended and fold in carrots and the next 3 ingredients. Place cake batter in 9-inch pans and bake for the bake time listed in the recipe card.

STEP 3: BUTTERMILK GLAZE

Meanwhile, bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes and then remove from heat, and lastly stir in vanilla. Drizzle Buttermilk Glaze evenly over cake layers; cool in pans on wire rack for 15 minutes.

STEP 4: MAKE CREAMY CREAM CHEESE FROSTING FOR CARROT CAKE

Lastly, to make the frosting, beat butter and cream cheese in a medium bowl with an electric mixer on medium speed until creamy.Gradually add powdered sugar until blended and then stir in vanilla.Spread frosting between layers and on top and sides of cake.

Prep and Storage Tips For Coconut Carrot Cake

HOW TO MAKE THIS RECIPE AHEAD OF TIME

The carrot cake with pineapple recipe has to be made ahead of time for best result as the cake gets better the longer that it sits.

HOW TO STORE THIS BEST CARROT CAKE RECIPE

Carrot cake with pineapple and coconut should be kept in the refrigerator wrapped well in plastic wrap or in an airtight cake caddy. Really many carrot cakes can remain at room temperature, however this cake has a cream cheese frosting and should be kept in the fridge.

HOW TO FREEZE THIS EASTER CARROT CAKE

In an airtight container or wrapped well this cake can be frozen for up to 6 months. Thaw in the fridge overnight before serving on a cute cake plate.

Frequently Asked Questions

HOW TO MAKE THIS EASY CARROT CAKE RECIPE LOW CARB?

Almond flour can be used in this cake and a greek yogurt cream cheese can be substituted in the frosting and sugar substitute can be used for this recipe.

DO I HAVE TO USE NUTS IN THIS CARROT CAKE WITH PINEAPPLE?

If you have a nut allergy the huts can be omitted from this recipe.

WHAT DO YOU DECORATE A CARROT CAKE WITH?

An Easter carrot cake can be decorated with cute little icing carrots or these sugar carrots on top of the cake. Other great ideas carrot cake decorations can be pineapple chunks, nuts or even sprinkles. 

Top picture of the The Ultimate Carrot Cake on a white plate.

Expert Tips for Making This Carrot Cake with Cream Cheese Frosting Recipe

  • Add Raisins: A moist addition can be golden or traditional raisins.
  • Spices: Ginger and nutmeg can be added for a spicier cake.
  • Variation tip: Really toasting the nuts and the coconut bring out more flavor.
  • Alternate ingredient: Unsweetened applesauce can be used in place of the pineapple if you prefer for this homemade carrot cake recipe.
  • Buttermilk: If you do not have buttermilk, indeed you can make your own, use one cup of milk to one tablespoon of vinegar or lemon juice.

What to Serve with Carrot Cake with Pineapple and Coconut

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The Ultimate Carrot Cake on a white plate with a silver cake stand in the back.
4.82 from 66 votes

The Ultimate Carrot Cake

Yield: 12 slices
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
This ultimate carrot cake with pineapple and coconut is the best carrot cake you will ever have.  Some might even go so far as to call it extraordinary.
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Ingredients

Cake

  • 2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla
  • 2 cups grated carrot
  • 1 8 ounce can crushed pineapple, drained
  • 1 3.5 ounce can flaked coconut
  • 1 cup pecans or walnuts, chopped

Buttermilk Glaze

  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter or margarine
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 1 8 oz package cream cheese, softened
  • 1 16 oz package powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together first 4 ingredients.
  • Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrot and next 3 ingredients.
  • Pour batter into prepared cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  • During the last 5 minutes of baking, begin making glaze.
  • Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
  • Boil, stirring often, 4 minutes.
  • Remove from heat, and stir in vanilla.
  • Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
  • Remove from pans, and cool completely on wire racks.
  • To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
  • Spread frosting between layers and on top and sides of cake.
  • This cake is best if you refrigerate it for at least 4-6 hours before serving. 

Expert Tips

  • Add Raisins: A moist addition can be golden or traditional raisins.
  • Spices: Ginger and nutmeg can be added for a spicier cake.
  • Variation tip: Really toasting the nuts and the coconut bring out more flavor.
  • Alternate ingredient: Applesauce can be used in place of the pineapple if you prefer.
  • Buttermilk: If you do not have buttermilk, indeed you can make your own, use one cup of milk to one tablespoon of vinegar or lemon juice.

Estimated Nutritional Information

Calories: 456kcal | Carbohydrates: 71g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 610mg | Potassium: 149mg | Fiber: 1g | Sugar: 54g | Vitamin A: 4139IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Easter, Ultimate Dessert

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95 thoughts on “Ultimate Carrot Cake with Pineapple and Coconut”

  1. 5 stars
    Made this carrot cake today. You were right, the more it cools, the more all its ingredients come into the flavor profile. Perfect for a special gathering. I did add 1/2 cup of raisins as offered as an option…yum.

    Reply
  2. 5 stars
    This recipe IS…without a doubt…the VERY BEST CARROT CAKE…I have EVER had. Hands down. It wins! I am getting ready to make it again, but this time I have a member of my family who needs gluten free. Do you know if I can use all purpose gluten free flour as a replacement for regular all purpose flour?

    Reply
    • Glad that you enjoyed it. I have never made it with gluten free flour but I believe that you should follow the ratio on the flour replacement package you are using. Good luck.

      Reply
      • 5 stars
        I have made it a couple time with the gluten free flour and both times it was a huge hit with everyone! I absolutely LOVE this cake! One of the most delicious cakes I have ever tasted…problem is, it’s hard to keep from eating too much!!

        Reply
  3. 5 stars
    I have made this numerous times and it is the very best Carrot Cake! I think the glaze seals in the moisture. I do sift the powdered sugar before adding it, makes icing better.

    Reply
  4. I made this before and it was absolutely divine but way too sweet for us. I’m going to plan on making it again this weekend and use Splenda instead of sugar. I believe the pineapple will have more than enough sugar to sweeten it. Only 1/2 the coconut.
    We try to limit our sugar now and subbing Splenda in desserts has been easy.

    Reply

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