Spiced Carrot Cake With Pineapple

This simple spiced carrot cake with pineapple is incredibly moist! Cinnamon, cardamom, and whipped cream cheese icing take it to the next level.

This post was first published October 22, 2018 and was last updated August 22, 2020.

I think a lot of people think of Easter when they think of carrot cake. Is it because of the whole rabbits eating carrots thing? I’ve been making this spiced carrot cake year-round for a long time! It’s my family’s most requested cake. I bake it for birthdays, Christmas, simple family gatherings, and sometimes, for no reason at all.

The recipe originally comes from Seahorse Sweets, a local home-based bakery in Halifax. Shared with permission, I adapted the cake recipe to be two 6-inch layers, rather than three 8-inch layers. I also reduced the sugar, and increased the spices.

Ingredients You Need To Make This Spiced Carrot Cake With Pineapple:

For The Cake:

• 2 eggs
• ½ cup (113g) butter, melted
• ½ cup (100g) sugar
• 1 teaspoon vanilla
• 1 cup (150g) flour
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (100g) grated carrot
• ½ cup (113) crushed pineapple including some juice

For The Cream Cheese Icing:

• ½ cup (113g) butter, soft
• ½ cup (113g) cream cheese, room temperature
• ½ teaspoon vanilla
• ¼ teaspoon salt
• 2 cups (120g) powdered sugar, sifted

How To Make This Recipe Step-By-Step:

To Make The Spiced Carrot Cake:

• Preheat the oven to 350ºF / 180ºC. Thoroughly grease the inside of two 6-inch cake tins. Dust the inside of each tin with flour. Tap the edges of the pan to coat the entirety of the inside of each pan with flour. Line each tin with a parchment paper circle cut to fit. Butter the parchment paper circles in each tin, and give each one another sprinkle of flour.
• Whisk the eggs, melted butter, sugar, and vanilla in a bowl until smooth and the sugar is dissolved.

• Mix the flour, cardamon, cinnamon, baking soda, and salt together in another bowl to combine.

• Add the flour mixture to the egg mixture and fold together until almost combined and a few streaks of flour are still visible.

• Add the grated carrot and crushed pineapple to the bowl and gently fold together until combined.

• Divide the cake batter evenly between the two prepared tins. Use an offset spatula or a butter knife to spread the batter to the edges of the tin and smooth the tops.

• Place the two cake tins in the oven and bake for 35-40 minutes, or until an internal temperature of the cakes reads 200º-205ºF.
• Cool the cakes in the tins on a rack for 15-20 minutes then flip them over carefully out of the tin, to lay upside down on the rack. Peel away the parchment paper and let the cakes cool completely before frosting, at least one hour.

To Make The Cream Cheese Icing:

• Whip the butter, cream cheese, vanilla, and salt on medium-high speed in the bowl of an electric mixer fitted with a whisk attachment until creamy.
• Add the powdered sugar, by the spoonful, until completely mixed in.

To Assemble The Spiced Carrot Cake:

• Once cool, gently run your hands over and around the tops and sides of each spiced carrot cake to remove any loose crumbs.
• If your cakes are slightly domed on the tops, you can trim them with a serrated knife to level.
• Place one cake, with the bottom side down onto a plate or rotating cake decorating stand. Dollop half of the cream cheese icing onto the top of the cake and smooth the icing to the edges of the cake with an offset spatula or butter knife.
• Place the second cake bottom-up on top of the icing on the first cake. Again, with a butter knife or offset spatula, spread a thin layer of frosting around the outside edges of the cake. Fill in any gaps of the middle layer of frosting as you go. Gently press your knife against the edge of the cake as you turn it to create a finished “naked” look.
• Dollop the remaining frosting on the top of the cake. Spread it to the edges and once more, turn the cake to smooth the edges of the frosting to create a finished look.
• Transfer the spiced carrot cake to a serving platter or cake stand. Decorate the top with anything you like. I use whatever seasonal greenery I can find in the garden!

Make This Recipe Ahead Of Time

If you have the freezer space, make the two spiced carrot cake layers, and cream cheese icing ahead of time and freeze them! Once completely cool, gently but tightly wrap each cake in two layers of plastic wrap. Scoop the cream cheese icing into a container with a tight-fitting lid and put the lid on. Store the cakes and the icing in the freezer for up to three months! To thaw simply pull the cakes and icing out of the freezer 5-6 hours before you need them. Bring them to room temperature, then continue on with the cake assembly instructions.

More Simple Cake Recipes You Might Enjoy:

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One Bowl Vegan Chocolate Snacking Cake  Makes a great treat for those who are dairy intolerant, egg intolerant, or vegan!