Carrot Pineapple Cake with Fluffy Cream Cheese Frosting

CarrotcakeEaster is just around the corner so I thought I should share THE best and easiest Carrot Cake recipe with you.  My mother-in-law brings these to every holiday or party and everyone raves about it.   Carrotcake-1-2I would always look forward to her bringing this Carrot Cake but one day became impatient and asked her for the recipe.  I was pleasantly surprised at how simple it was. Carrotcake-1-4Not only is it moist and full of flavor but it’s incredibly easy!   All you need is a bowl and large spoon or whisk; there’s no whipping or folding, if you can make a box cake, then you can certainly make this.   The original recipe calls for walnuts, but I’m not a huge fan of nuts in my cake so I eliminated them and it was just as good. Carrotcake-1-8 But if nuts is your thing you can add ½ cups of chopped walnuts.   Normally I make these without a frosting but on special occasions, such as Easter, I will add a cream cheese frosting.Carrotcake-1 (2)    This makes one ultra moist and divine cupcake.  Make these, you can thank me later.  Carrotcake-1-13


Carrot Pineapple Cake with Fluffy Cream Cheese Frosting
Recipe Type: Dessert
Author: Mother-in-law
Prep time:
Cook time:
Total time:
Makes 24 cupcakes or 2 9inch cakes
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple, drained well
  • Cream Cheese Frosting
  • 2 sticks or 1 cup butter softened
  • 2 -8 oz package cream cheese, softened
  • 6 cups confectioners’ sugar
  • ½ tsp pure vanilla extract
  • Pinch of salt
  1. To make the cake, preheat oven to 350 degrees
  2. In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.
  3. Add sugar, oil and eggs to flour mixture and mix well to combine.
  4. Next add carrots and pineapple and stir vigorously but do not beat.
  5. Line 2 muffin pans with cupcake liners. Using a spoon fill each cupcake wrapper ¾ full with cake batter.
  6. Place in heat oven and bake for 20-25 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
  7. To make the frosting place butter and cream cheese in a large bowl and beat on high with an electric mixer for 5 minutes until fluffy. Add vanilla and mix.
  8. Next add confectioners’ sugar and beat on low until combined, then beat on high for 5 minutes until light and fluffy.
  9. To frost cupcake, use an offset spatula to spread a generous amount of frosting on each cupcake. Enjoy!




  1. March 21, 2013 / 11:52 am


  2. Yasmin
    March 22, 2013 / 6:05 am

    I have not had good carrot cake since my Mom passed, she made a really good one. Yours look incredible, I can’t wait to try it for Easter. Thanks for the great receipes… Also your little boy is adorable……

  3. JehanP
    March 22, 2013 / 1:32 pm

    Yasmin, I hope mine help you get close to what your mom made. Thank you for visiting.

  4. March 23, 2013 / 4:34 pm

    Looks simple to make and looks delish! xoxo

  5. Yasmin
    March 25, 2013 / 8:11 am

    Jehan, I am so excited I tried the carrot pineapple cake receipe this weekend and it is exactly like my Mom use to make. When I tasted it, I had wonderful memories of my Mom. Thank you so much I will treasure this receipe and I will make it often….. Happy Easter to you and your lovely family….

  6. Radha
    March 25, 2013 / 12:26 pm

    If I dont have canola oil for the cake, can I use butter? If so, how much butter?

    Or is olive oil a possible substitute?

  7. JehanP
    March 25, 2013 / 1:17 pm

    Hi Radha, I think that corn oil or vegetable oil would work best. Olive oil has a distinctive flavor that could change the taste of the cake .

  8. Tuty
    April 17, 2013 / 1:38 pm

    Quick question on the crushed pineapple. Did you measure 1 cup before you drain the liquid or after you drain the liquid? I assume that you use a canned crushed pineapple. Thanks.

  9. JehanP
    April 17, 2013 / 1:46 pm

    I guess I should have specified that it was after it was drained.

  10. Emily
    July 31, 2014 / 11:03 am

    These cupcakes were delish! I’d like to make them again, but do not have the crushed pineapple. Think they’d be perfect Just as a carrot cupcake??

  11. JehanP
    August 2, 2014 / 4:36 pm

    Emily I think it would!

  12. Seata
    November 18, 2014 / 8:17 am

    Hi jehan
    I made those cupcake and it was a hit I will be making them for my grandson birthday party. Thank you