Pineapple Carrot Cake Recipe That Is Perfect For Holiday Dinners



This pineapple carrot cake recipe is absolutely scrumptious!  If you have ever tried carrot cake, and thought it unpleasant, then you will most definitely reconsider your opinion once you try this magnificent masterpiece.

This recipe is for a carrot cake that has chopped walnuts and pineapple.  There’s also a touch of coconut to enhance the tropical flavor.

When you are baking this cake please understand that it may sink a bit in the middle.

Making The Pineapple Carrot Cake Recipe With Fondant Carrots

To make this cake look truly polished and professional, you’ll want to decorate it with orange carrots made from fondant.

To make them is easy, you only need to mold them in a carrot shaped fondant mold, using a combination of orange and leaf green fondant.

You will first want to dust your mold with a small amount of cornstarch. The cornstarch acts as a releasing agent, so that the carrots will pop out of the mold easily.

Press a bit of green fondant into the leafy area of the mold, and a bit of orange in the carrot area of the mold. Press the fondant down firmly to ensure that all cracks and crevices get properly filled.

Using a fondant precision cutter, cut away any excess fondant to ensure that one side of the carrots remain flat. You want a flat surface so that they do not roll off of the cake once you start arranging them.  This could mess mess up the icing.

Place your mold in the freezer until the carrots are frozen solid. Once frozen, remove the mold, and gently remove the carrots from within the mold.

You will need to make 6 to 8 carrots to decorate the top of your cake.

Serving The Cake

You should serve this cake on the day that it is made, for the freshest taste. If you need to make it in advance, then strive to serve it within 2 days.

If you wish to make it before hand, then you should refrigerate it until you are ready to serve it.   Do not add the carrots or brown sugar until the day you intend to enjoy it.

If you apply the sugar or carrots too soon, then the sugar could get weepy which is unsightly to look at,.  This could result in the carrots could creating a discoloration atop of the cake that can also look unsightly. These things do not hinder the flavor of the cake, they are just somewhat unattractive.

You can increase the amount of ingredients in this recipe, and make a bigger cake, with multiple layers.

Simply double the ingredients and use 4 pans instead of 2, or increase the ingredients by half to fill cake pans of a larger size.

An attractive thing to do if children will be enjoying this cake, would be to bake it in a rectangular baking dish. Leaving it in the dish, apply the icing atop of it and make “grass” by piping green frosting all over it.

Yo can make “whole carrots” but pressing two halves together, then stick these into the grass to make a nice little carrot garden. Put a few cute bunnies around the cake, and you have a delightful treat that children are sure to love!

Pineapple Carrot Cake Recipe

Pineapple Carrot Cake

If you have ever tried carrot cake, and thought it unpleasant, then you will most definitely reconsider your opinion once you try this magnificent masterpiece.
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Course: Dessert
Cuisine: American
Keyword: Cakes, Carrot Cake, Holiday Dessert
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 16 Slices
Calories: 436kcal


2 - 9 Inch Cake Pans
Large Mixing Bowl
Icing Spatula
Cake Decorating Turntable


For The Cake

  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 2 Teaspoons Cinnamon Ground
  • 1 3/4 Cups Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs Large
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Shredded Carrots
  • 1 Cup Chopped Walnuts
  • 1 Cup Coconut Flakes
  • 8 Ounces Pineapple Crushed, drained

For The Icing

  • 2 Cups Confectioners Sugar
  • 8 Ounces Cream Cheese
  • 1/4 Cup Butter Room temperature
  • 1 Cup Brown Sugar
  • 8 Carrots Made from fondant


Make & Bake The Cake

  • Preheat your oven to 350 degrees F.
  • Grease and flour your two cake pans.
  • Mix all of your dry cake ingredients together.
  • Add the oil, eggs and vanilla extract and mix well.
  • Stir in the carrots, coconut, pineapple and walnuts.
  • Divide the mixture in half, pouring half in each of your cake pans.
  • Bake for 35 to 45 minutes or until a toothpick inserted comes out clean.
  • Allow your cake to cool completely.

Make The Frosting

  • Blend the butter and cream cheese until smooth, then add the confectioners sugar.
  • Spread this over your cake, then gently press brown sugar onto the sides of the cake.
  • Place your decorative carrots on top of the cake, present, server and enjoy!


Calories: 436kcal | Carbohydrates: 70g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 418mg | Potassium: 229mg | Fiber: 3g | Sugar: 54g | Vitamin A: 5427IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @EpicureChefts or tag #Chefts!

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