Ultimate Carrot Cake with Pineapple and Coconut

This post may contain affiliate links.  For more information, read my disclosure policy here  

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.

If you love cake recipes check out this link for more.


MORE CAKE RECIPES YOU MIGHT LIKE

Strawberry Crunch Cake| Oreo Dump Cake| Strawberry Upside Down Cake


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

Did you try this recipe?
Click below to leave a review and rating!

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.
Print Recipe Pin Recipe Rate Recipe

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/
PIN THIS RECIPE FOR LATER!Follow Me: @ItsAKeeperBlog or tag #itisakeeper
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Easter, Ultimate Dessert

Recipes You Might Have Missed

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

  1. I really love carrot cake but I am allergic to nuts so the pecans and coconut are out. My sister is allergic to pineapple since having her thyroid removed but we both love carrot cake. If I leave out those three things do I need to adjust anything else in the recipe?

    Reply
  2. It’s my husband’s birthday tomorrow Thursday, the 28th. He’s got a sweet tooth and I know he will love this one. I hope it will turn out great!

    Reply
  3. 5 stars
    My family LOVED this cake!! Then I made it for work ! Huge hit again! I made a big mistake on first cake. I did the glaze after cake cooled but it was still great. I will make this recipe again and again and again!

    Reply
  4. Hi quick question on the glaze. Are you supposed to bring the glaze to a boil and then boil it for four minutes? If not can you please be a little more specific with the glaze directions. Also, should the glaze be a chocolate brown color? Thank you so much!

    Reply
    • The directions in the recipe are correct. The glaze should NOT be a chocolate brown color. It may darken slightly from the sugar caramelizing but not become too dark like chocolate.

      Reply
  5. I’ve been making this exact recipe for 40 years. I found it in a garnishing book and it was called Blue Ribbon Carrot Cake. This is one of my signature cakes, for wedding cakes, and even for a St. Barbara’s Day Ball at Fort Drum Army Base for 600 people.

    The only thing I do differently is using a 16 oz. can of crushed pineapple. People rave about this cake.

    I often bake it as a quarter sheet cake, 9″ X 13″, and even as cupcakes. When I leave the cake in a quarter sheet pan, I often add crushed pineapple, well drained, and cinnamon, to the Cream Cheese Frosting.

    When it’s a wedding cake tier I make my Mock Whip Frosting in either an Orange Rum or Pina Colada flavor. The Cream Cheese Frosting would be too hard to decorate with as a wedding cake tier.

    Reply
    • It truly is an incredible cake! Thank you for sharing your tips on changing it up! I’ll have to give them a try! 🙂

      Reply
  6. 5 stars
    This carrot cake is a hit at all my family functions. I made it once, now every time we get together they want me to bring it. I have only ever used the 9 inch pans, how much servings would i need to change the recipe to to accommodate 2 12 inch pans?

    Reply
  7. My husband made this and thought it was an “either or” between the glaze and the frosting so he left out the glaze on his version. It was great even without the glaze, moist and delicious! I’m thinking that glaze would make it ultra moist and probably result in it falling apart from the extra weight. For those who want to save some calories too, skipping the glaze still results in a terrific carrot cake!

    Reply
  8. I wanted to love this cake BUT it fell apart too easily ???????????? followed recipe to a “T”, but it’s very crumbly (if that’s a word lol)…any suggestions that will not have it fall apart next time?

    Reply
    • I’m sorry you had difficulty with it. I’ve never had the cake crumble on me. I would definitely make sure you refrigerate it for at least 4 hours before serving. This will allow it enough time to firm up before serving it.

      Reply
  9. 5 stars
    I did not think it was safe to use wax paper in the oven so I looked it up. ” DO NOT USE wax paper as parchment paper. The coating will melt and … Wax paper is not oven safe and will smoke and burn in your oven. ” I always use parchment paper. Thanks for the recipe!

    Reply
  10. Hello – Thanks SO much for sharing….like you I also trawl the net for recipes and have amassed a little collection… not all desserts, main courses and starters as well. It’s reached a point where I can now read a recipe and have an idea how good (or not) it will be… this is no hard and fast rule and I have made absolute disasters as well!!
    Your recipe looks divine and I will make it today however if I may be so impertinent to suggest that I will make a few changes. 1. Baking soda tends to leave the dish tasting bleachy in my opinion so I usually overcompensate with baking powder and find that it generally works. 2. I would use dessicated coconut as otherwise one tends to get slivers of the stuff whilst in chewing heaven.. OH and I love the addition of buttermilk to the recipe…

    Reply
  11. Hi Christina!
    Looks amazing, I can’t wait to try this recipe!
    Two short questions: 1) Can I omit the flacked coconut? I never like coconut…..
    2) As for the buttermilk glaze, do I have to use store bought buttermilk, or can i use homemade buttermilk?

    Thank you so much!

    Reply
    • Yes, you can omit the coconut – the cake will still be incredible. And, yes, you can make your own buttermilk. That should be just fine. Enjoy! 🙂

      Reply
  12. I had the most fantastic carrot cake from a bakery at Easter dinner this year. This recipe sounds similar to the things I was tasting I can’t wait to try it. What do you think about crushed walnuts stuck to the outside sides of the cake?

    Reply
    • That would be great! In fact I just remade this recipe so I could get an updated photo and I added chopped nuts to the outside.

      Reply

Leave a Comment

Rate this Recipe