Published: March 8, 2020 · Updated: March 6, 2026 by: Cindy Gibbs
This Super Moist Carrot Cake is full of flavor and tenderness from freshly grated carrots and pineapple. Crunchy pecans, coconut, and warm cinnamon complete the cake’s delicious profile.
Easter is just weeks away, and this Super Moist Carrot Cake with Pineapple is one of my favorite holiday desserts. It’s a crowd-pleaser that’s both classic and slightly updated with pineapple and coconut.
The cake is dense yet exceptionally moist and packed with flavor. Coconut and pineapple add a modern twist to the traditional carrot cake. This recipe yields three layers and provides plenty of cream cheese frosting; you can fully frost the cake or use a naked-cake style as shown.
Preparing the cake takes only a few minutes, and the results are well worth the effort.
Pro Tips for this recipe
- Grate fresh whole carrots rather than using pre-shredded store-bought carrots. A box grater works well; peel the outer skin first for best texture.
- Bake this recipe in three 9-inch round pans for even cooking. A 9×13 or only two pans can leave the center underbaked because the batter is dense. Eight-inch pans should also work but will yield thicker layers.
- Use room-temperature eggs to help the batter mix evenly.
- Drain the crushed pineapple thoroughly. Excess liquid can make the cake soggy since it already contains a lot of moisture.
- Line pans with wax paper rounds, grease, and lightly flour them to prevent sticking.
- Distribute the batter evenly between pans. Because the batter is heavy, using a kitchen scale helps ensure uniform layers. Gently shake pans to level the batter before baking.
- After baking, run a knife around the edges, invert cakes onto wire racks, and peel off the wax paper. Allow layers to cool completely before frosting.
CREAM CHEESE FROSTING
Cream cheese frosting is the classic partner for carrot cake. This version combines cream cheese, butter, vanilla, and powdered sugar for a rich, creamy frosting that’s perfect between layers and on the outside of the cake.
CREAM CHEESE TIPS
- Bring the cream cheese to room temperature before mixing. Cold cream cheese won’t blend smoothly; a short microwave burst (10–20 seconds) works if you’re in a hurry.
- Beat the cream cheese first until smooth to remove lumps before adding butter or sugar.
- Use a whisk or whisk attachment to help achieve a lump-free, airy frosting.
This Super Moist Carrot Cake is a great choice for Easter or any gathering—everyone will ask for seconds.
You might also like these Carrot Cake Cupcakes!
If you make this recipe please rate it and leave a comment to let me know how it turned out—I appreciate your feedback!
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Super Moist Carrot Cake with Pineapple
- Author: Cindy Gibbs
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Cakes
- Method: Bake
- Cuisine: American
Description
This Super Moist Carrot Cake combines freshly grated carrots and crushed pineapple for exceptional moistness. Pecans or walnuts, sweetened coconut, and cinnamon round out the flavors for a richly textured dessert.
Ingredients
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
- 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 adjust 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 paper and pan interiors.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; set aside.
- In a large bowl, using a stand mixer or hand mixer, combine eggs, oil, sugar, buttermilk, and vanilla. Mix on low for a few seconds, then medium for about one minute.
- Add the dry ingredients and mix on low just until incorporated. Do not overmix.
- Fold in the carrots, nuts, and the pineapple and coconut if using. Mix briefly on medium to combine.
- Divide the batter evenly among the three pans.
- Bake about 30 minutes or until a toothpick inserted in the center comes out clean. Run a knife around the edges, invert layers onto wire racks, remove wax paper, and cool completely before frosting.
FOR THE CREAM CHEESE FROSTING
- Place softened cream cheese in a large mixing bowl. Beat with a whisk attachment or hand mixer until smooth and light, about one minute.
- Add softened butter and vanilla; mix on medium until light and creamy.
- Add powdered sugar one cup at a time, mixing on low until incorporated, then on medium until frosting is light and fluffy. Add a tiny bit of milk if needed to reach desired consistency.
- Spread frosting between layers and across the top and sides of the cake. Garnish with nuts and shredded coconut if desired.
- Store covered in the refrigerator if not serving the same day. For best flavor and texture, remove cake from the refrigerator about one hour before serving to allow it to come to room temperature.
Notes
- Pineapple and coconut are optional but contribute moisture and texture. Most guests won’t notice them unless you point them out.
- The cake freezes well if wrapped securely; freeze no longer than two months for best quality.