This Ultimate Carrot Pineapple and Coconut Cake is a dream come true! This isn’t your average carrot cake – it’s a flavor explosion that combines the warm spices of classic carrot cake with the juicy sweetness of pineapple and the delightful chew of coconut.
This cake is perfect for any occasion, from potlucks to birthdays. It’s sure to impress your guests with its unique flavor profile and beautiful presentation. Plus, it’s surprisingly easy to make! With a few simple ingredients and some basic baking knowledge, you can whip up this show-stopping dessert in no time.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Carrot Cake Recipe is a Keeper
This recipe elevates the classic carrot cake by incorporating chunks of pineapple and shredded coconut into the batter. The pineapple adds a burst of brightness that cuts through the richness of the cake, while the coconut provides a delightful textural contrast. It’s the perfect marriage of flavors and textures!
- Simple Ingredients: You’ll find everything you need in your pantry or fridge. No fancy or hard-to-find items required.
- Family Friendly: Loved by all ages, this carrot cake is a hit at family gatherings, birthdays, or any celebration.
- Adaptable: Get creative! You can customize this easy carrot cake recipe by using different nuts and adding various fruits.
- Great Leftovers: If there’s any cake left (which is rare), it stays moist and delicious even as leftovers.
If you’re looking for more carrot cake inspired recipes, try these: Carrot Poke Cake, Pumpkin Carrot Cake and Easy Carrot Cake Recipes.
Why does my carrot cake sink in the middle?
There are a few reasons why your carrot cake might be sinking in the middle:
- Incorrect Ingredient Ratio: Carrot cake batter needs a balance between wet and dry ingredients. Too much liquid (eggs, oil, pineapple chunks) or too little flour can cause a weak structure that collapses in the center.
- Overmixing: Overmixing the batter develops too much gluten, making the cake tough and prone to sinking. Mix until the ingredients are just combined.
- Improper Pan Size: Using a pan that’s too small can’t accommodate all the batter, leading the center to rise too high and then sink as it bakes.
- Uneven Baking Temperature: An oven that’s not preheated properly or has hot and cold spots can cause uneven baking, resulting in a sunken center.
- Oven Door Peek-a-Boo: Opening the oven door frequently disrupts the temperature and can cause the cake to fall.
Ingredient Notes for the Best Carrot Cake with Pineapple and Coconut
- Buttermilk: While this has all the standard cake ingredients such as vegetable oil and white sugar, the addition of 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.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Carrot Cake
This is an easy cake and an excellent recipe to make this carrot cake but you can change it up with the following:
- Spice it Up: Add a kick with ginger, cardamom, or even a pinch of cayenne pepper.
- Tropical Twist: Incorporate mango, or passion fruit for a taste of the tropics for this moist carrot cake recipe .
- Citrus Surprise: Zest or juice lemons, oranges, or even grapefruit for a bright and tangy flavor.
- Go Nuts: Swap out some of the nuts or add a new variety like pistachios or macadamia nuts for the best cake.
- Chocolate Craving: Fold in chocolate chips, cocoa powder, or even a chocolate ganache drizzle.
Special Equipment Needed for the Best Carrot Cake Recipe
- Food processor: This makes quick work of shredding the carrot for the cake.
- Hand Mixer: To make the frosting and the cake batter.
Pro Tip
For a deeper, more complex flavor, toast the nuts and coconut in the recipe.
How to Make Carrot Cake from Scratch
This recipe elevates the classic carrot cake by incorporating chunks of pineapple and shredded coconut into the batter. The pineapple adds a burst of brightness that cuts through the richness of the cake, while the coconut provides a delightful textural contrast. It’s the perfect marriage of flavors and textures!
These are the basic steps for making spiced carrot cake . Refer to the full, printable recipe card below for detailed instructions.
1. Prep Ingredients to Make this Cake
First, preheat oven and line 3 (9-inch) round cake pans with wax or parchment paper; lightly grease and flour paper. Set out ingredients so they are room temperature.
2. Using a Hand Mixer
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.
3. Make the Glaze for a Moist Carrot Cake
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.
4. Cream Cheese Frosting
Lastly, to make the frosting, beat cream cheese and butter 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 the cream cheese frosting between layers and on top and sides of cake.
Recipe FAQs for Carrot, Pineapple and Coconut Cake
Expert Tips for Making This Pineapple Carrot Cake Recipe
This cake comes out moist and delicious every time. You will love this recipe for parties and will make this recipe all the time.
- Add Raisins: A moist addition can be golden or traditional raisins.
- Carrot Cupcakes: If you love carrot cake but want something a little smaller, make cupcakes with this recipe.
- Variation tip: Use a different nut such as walnuts for the recipe or try fresh coconut. Unsweetened coconut works well too.
- 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. This adds moisture to the cake.
What to Serve with Carrot Cake Recipe with Pineappple and Cream Cheese Frosting
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Ultimate Carrot Pineapple and Coconut Cake
Ingredients
Cake
- 2 cups Flour
- 2 teaspoons Baking soda
- ½ teaspoon Salt
- 2 teaspoon Cinnamon
- 3 Eggs
- 2 cups Sugar
- ¾ cup Vegetable oil
- ¾ cup Buttermilk
- 2 teaspoon Vanilla
- 2 cups Carrot, grated
- 8 ounces Crushed pineapple, drained
- 3.5 ounces Flaked coconut
- 1 cup Pecans , chopped
Buttermilk Glaze
- 1 cup Sugar
- 1 ½ teaspoon Baking soda
- ½ cup Buttermilk
- ½ cup Butter or margarine
- 1 tablespoon Light corn syrup
- 1 teaspoon Vanilla extract
Cream Cheese Frosting
- ½ cup Butter, softened
- 8 ounces Cream cheese, softened
- 16 ounces 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.
i would like to make this as mini bundt cakes (one or two bite size) for coworkers for easy transport and serving, wonder if such a moist cake would stand up, any suggestions on baking time or eliminating any ingrediants.
The smaller size should make it easier to transport. I recently made this cake over the Easter holiday and I made the cake the morning before I needed it and frosted it the night before. Then I let it set up in the fridge for about 20 hours. I wrapped it tightly in plastic wrap and held it on my lap while we traveled and it held up great. I think the extra time in the fridge really helped.
Hi Christina:
Does the recipe call for Self Rising or All Purpose flour?
All purpose…that was a great question 🙂
Best carrot cake ever!!!! Only bad remark is that it doesn’t travel well and breaks into little pieces
I’m so glad you liked it! My family LOVES it too. I imagine that it would be difficult to travel with it. It’s so heavy.
At the end of a few ingredients there’s another number, such as 8 and 3 1/2. What do those number mean? Are they cup measurements?
My apologies, I just changed the format I use for my recipes and everything didn’t transfer correctly. Those were size (8 oz, etc..) I’ve updated the recipe so it should be good now.
Hi Christina
In the directions you mention to put the batter in 3 cake pans, however, the picture only shows a double layer cake? Should it be 3 or 2 pans?
Thanks.
Karen
It can really be either. It will just take longer to bake in 2 pans.
Made this cake yesterday for my mother and father-in-laws 67 anniversary. Only change was the addition of raisins. They loved it. I have to admit this is the most moist and delicious Carrot Cake I have ever had.
Thank you very much for this great recipe.
Yay! I’m so glad it was a hit! It’s my favorite cake of all time!
Is there a substitute for canned coconut I can’t find it anywhere ?
You can use the coconut in the bag…just make sure the oz measurement is the same.
Hi Christina! This recipe sound absolutely delicious! I plan to make it the night before an event, (about 24 hours ahead of time). Will the cake hold up well if I refrigerate it for that long before serving it?
Absolutely! it’s even better when made ahead!
I’ve tried a lot of carrot cake recipes. This is the last one I’ll try because it is the best. My husband likes raisins, so I’ll add goldens. It’s so decadent and perfect.
Hi Christina! I first tried this cake at my sisters home, years ago. I believe the recipe she used was from Southern Living? It is the best carrot cake I’ve ever tasted, also! I think the buttermilk glaze is the secret to this moist and flavorful cake! And of course cream cheese frosting tops it off perfectly! I enjoy your blog! Your recipes looks wonderful! Liked you on Facebook and following you on Pinterest. Please visit my Pinterest boards found here https://www.pinterest.com/dorana1/ 42,293 pins and counting! Have a great day!
Thanks for the kind words! I’m so glad you like this recipe – it’s one of our faves! 🙂
do you think this would turn out alright as cupcakes? The moistness and richness has me a little worried. Thank you!
I don’t see why it wouldn’t. I would just go easy on the glaze for each cupcake.
I’ve got a little girl turning 5 who has been asking to have carrot cake at her birthday for nearly 6 months now. But I need cupcakes. Do you think it would be OK to make these into cupcakes? I’ve done it with other recipes, but the richness and moistness of this recipe has me a little worried. Thank you!
LOVED it! Thanks!
Made this for Easter and its a hit!!!!! Everyone loves it!
YAY!! Thanks for reporting back! 🙂
I am looking at your best carrot cake ever recipe. Can that be made with only 2 layers or in a sheet cake form like a 9×13?
I would think so 🙂
What about making this in a bundt pan? What would the temperature and baking time be?
I’m not sure. It would be longer for sure but I’m not sure of the exact timing for a bundt pan. I would try increasing by 5 min increments and testing with a cake tester.
I would like to add carrots do I need to adjust the recipe any?
That should have been raisins
No, ma’am! 🙂
I have made this recipe earlier (best carrot cake ever) this week it is awesome I just faced a small issue that the nuts inside the cake – after it was baked- turned black although it does not taste burned and the cake was perfectly baked without even been slightly burnt. Any clue ??
P.s. I did not roast the walnut prior to placing them into the cake dough.
I’ve had that happen to me too…I’m not sure exactly why it happens but the taste and texture were just fine.
I’m not a big carrot cake fan myself, but I am married to one, so maybe I’ll surprise him by baking one for him 🙂
Buttermilk Glaze? Seriously???
Your old fashioned chocolate and rum cake recipes are the best I have ever had in both categories so I think I better try this to see if your streak continues. Thanks, Christina!
Seriously!!! It’s unbelievably delicious! This recipe kicks the butt of all other carrot cakes! I hope you like it! 🙂