A slice of Carrot Cake with Pineapple Filling and cream cheese frosting on a white plate with a metal fork next to a white towel and the pan of cake in the background on a wooden surface

Carrot Cake with Pineapple Filling and Cream Cheese Frosting

Try this delicious recipe for carrot cake with a pineapple filling and cream cheese frosting. The pineapple adds flavor and character.
Course Dessert
Cuisine American
Keyword cake, carrots, cream cheese, holidays, pineapple
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 pieces
Calories 636kcal
Author Stephanie Lynch




  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 2 cups granulated sugar
  • 1 1/2 cups oil
  • 4 eggs
  • 1 can pineapple crushed
  • 2 cups carrots grated
  • 4 oz flaked coconut
  • 1/2 cup walnuts chopped, optional


  • 1 lb powdered sugar
  • 8 oz cream cheese softened
  • 1 stick butter
  • 2 tsp vanilla extract



  • Preheat oven to 350F
  • In a large mixing bowl, whisk the flour with baking powder, baking soda, cinnamon, and sugar
  • Beat in the oil and eggs
  • Add the pineapple, carrots, and coconut and blend until mixed
  • Pour in a 9x13 baking pan and bake for 60 minutes
  • The cake will get very dark on top, but you need to make sure it doesn't wiggle at all in the middle


  • Mix all ingredients together and frost cake
  • Store in refrigerator and serve cold
  • Garnish with chopped nuts, extra coconut, or shredded carrot as desired


Calories: 636kcal | Carbohydrates: 93g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 326mg | Potassium: 293mg | Fiber: 3g | Sugar: 72g | Vitamin A: 4130IU | Vitamin C: 1.4mg | Calcium: 87mg | Iron: 2mg